Scallopedpotatoescurdlefree Recipes
NEVER-FAIL SCALLOPED POTATOES
Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.
Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
SCALLOPED POTATOES
The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
QUICK 25-MINUTE SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: frozen hash brown, cream of mushroom soup, onion, milk, garlic, salt and pepper mix, cheddar cheese
Provided by Wanda Hoffman
Yield 6 servingss
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Mix together all the ingredients and place in an oven-safe baking or casserole dish.
- Bake for 25 minutes then remove from oven.
- Sprinkle the potatoes with cheddar cheese and place back in the oven for five minutes, until melted.
- Serve and enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 43 grams, Fat 23 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
NO-FAIL SCALLOPED POTATOES
Add cream cheese as the secret ingredient in our No-Fail Scalloped Potatoes. Packed with flavor, this easy recipe makes a great dish to pass at a potluck.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 16 servings, 1/2 cup each.
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; mix well. Remove from heat. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Mix remaining ingredients; sprinkle over potato mixture.
- Bake 50 min. to 1 hour or until potatoes are tender. Let stand 5 min. before serving.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SCALLOPED POTATOES (CURDLE FREE)
This is my Mom's recipe and I've never even wanted to try another. Turns out perfect every time, and is a must at Easter to accompany ham. Kids would kill me if I didn't make it!! I always add lots of thinly sliced onion (ratio 4 cups potato, 2 cups onion!), but I'll submit the recipe as is. Not quite sure how to post yield!
Provided by keeney
Categories Potato
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a sauce pan, stir in flour, salt and add milk slowly, stirring constantly until sauce boils and thicken.
- Add potatoes and heat, stirring until the mixture boils again.
- Spoon potatoes into a shallow, greased casserole. Sprinkle 1 T diced butter over top.
- Bake at 350 for 35 minutes. (Mine usually takes longer.).
Nutrition Facts : Calories 388.1, Fat 15.6, SaturatedFat 9.7, Cholesterol 48.5, Sodium 1908.7, Carbohydrate 52.3, Fiber 5.1, Sugar 1.8, Protein 11.2
NO PEEL SCALLOPED POTATOES
Almost called this "Down and Dirty Scalloped Potatoes". It's made with a bag of frozen hashbrowns, purchased shredded cheddar,etc. Not very healthy but sure disappears at potlucks. I guarantee they're the easiest "scalloped" potatoes you'll ever make. Men and kids LOVE these. Guilty pleasures.
Provided by sugarpea
Categories Penne
Time 55m
Yield 1 9x13 casserole, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and pour into greased 9"x13" baking pan; bake, uncovered, at 350° for 45-60 minutes until bubbly and lightly browned.
- This can be made with frozen hash browns, it will just take the longer time to bake.
Nutrition Facts : Calories 614.2, Fat 42.2, SaturatedFat 17.7, Cholesterol 68, Sodium 1107.8, Carbohydrate 49, Fiber 3.9, Sugar 3.1, Protein 10.9
OLD-FASHIONED SCALLOPED POTATOES
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
Nutrition Facts :
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