SCHOOL'S OUT SCALLOPED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease an oven-to-table baking dish with some of the butter.
- Melt the rest of the butter in a saucepan or small skillet and saute the onion until it becomes translucent. Gradually add the flour to make blond roux, then slowly add the milk and allow the mixture to thicken. Season with white pepper and just a dash of salt and remove from heat. (Be careful to avoid overdoing the salt, because there is salt in the cheese.)
- Layer 1/3 of the potatoes in the baking dish, followed by 1/3 of the milk sauce, and 1/4 cup of the shredded white Cheddar. Repeat the sequence twice for a total of 3 layers. You can top with the breadcrumbs before baking, but omit if making the dish gluten-free. Bake covered for about 45 minutes to 1 hour, removing the cover for the last 10 minutes. (You can speed up the cooking time by pre-microwaving for 10 to 15 minutes before baking, or even par-boiling the potatoes.) The scalloped potatoes are done when the potatoes are tender. Let rest a few minutes before serving. Garnish with sliced scallions and bread crumbs.
- All kids seem to love this dish (adults too). I keep this dish visually simple using only light colored ingredients, because kids seem to prefer it without green things (like the green parts of scallions), or black stuff (like ground pepper). However, you can jazz up the color if you like. In the episode, we topped this with bread crumbs - which you can do - but I keep the basic recipe gluten free.
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
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 :
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
SHARON'S TASTY SCALLOPED POTATOES
I took the old Betty Crocker recipe and made some major ingredient changes. My husband said they had great taste and I think this recipe is both tastier and healthier.
Provided by Sharon the Rocket
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel potatoes and slice. Layer in lightly greased glass baking dish.
- Heat 3 Tbsp butter or margarine in saucepan over low heat until melted. Blend in flour and seasoning. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in yogurt and whipping cream. Heat to boiling for one minute, stirring constantly. Stir in onions.
- Pour mixture over potatoes. Lightly stir the mixture and potatoes together, making sure the potato mixture is spread out evenly in baking dish.
- Cover and cook in 350°F oven for 30 minutes. Uncover and cook until potatoes are tender, about 60-70 minutes longer. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 360.2, Fat 22.6, SaturatedFat 14.1, Cholesterol 77.6, Sodium 103.5, Carbohydrate 34.4, Fiber 3.6, Sugar 4.7, Protein 6.6
PAT'S SCALLOPED POTATOES SUPREME
Make and share this Pat's Scalloped Potatoes Supreme recipe from Food.com.
Provided by Bliss
Categories Potato
Time 2h
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine flour, salt and pepper in small bowl and set aside.
- Pare and slice potatoes and onions.
- Grease shallow casserole dish.
- Place 1/2 of potatoes in dish.
- Sprinkle half flour mixture over potatoes and then add 1/2 onions, half butter, half cheese.
- Repeat using rest.
- Pour milk over all.
- Cover and bake for 30 minute.
- Remove cover and bake for 45 min-1 hours.
- until potatoes are tender and lightly browned.
Nutrition Facts : Calories 333.6, Fat 14.9, SaturatedFat 9.4, Cholesterol 46.7, Sodium 716.4, Carbohydrate 38.8, Fiber 4, Sugar 3.2, Protein 12.3
SCOTT'S SCALLOPED POTATOES
A family favorite using the microwave leaving the oven for other things
Provided by srharri3
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a 2 quart casserole combine butter and onion and microwave at high for approx 2-3 minutes or until butter melts and onion is slightly tender
- Blend in flour, salt and pepper
- Blend in milk and microwave uncovered for approx 5 - 7 minutes or until thickened (stir twice during this step)
- Cut potatoes in half lengthwise then crosswise into thin slices. Add as many slices to the thickened sauce until you get the consistency you want. I like there to be some sauce so don't always use all of the potatoes. Experience will help you decide in the future
- Cover and microwave at high for at least 15-20 minutes (Stirring twice) until the potatoes are as tender as you want. Let stand covered for 5 minutes
- AU GRATIN
- Follow the recipe above, stir in at least 1 cup of cheddar cheese to the thickened sauce until melted (taste and add more if you want it cheesy er) then add potatoes and follow the rest of the recipe
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