Soy Scalloped Potatoes Recipes

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SCALLOPED POTATOES



Scalloped Potatoes image

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

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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

SOY SCALLOPED POTATOES



Soy Scalloped Potatoes image

Make and share this Soy Scalloped Potatoes recipe from Food.com.

Provided by That is Dr House to

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

8 medium red potatoes or 8 medium yukon gold potatoes
2 large onions, quartered and thinly sliced
12 1/3 ounces silken tofu
1/2 cup soymilk or 1/2 cup nonfat milk

Steps:

  • Bake or microwave the potatoes in their skins until done but still firm. [about 5 minutes if doing single large potato].
  • When cool enough to handle, peel, and slice about 1/4 inch thick.
  • Preheat the oven to 375°F.
  • If using margarine heat 2tsp in a medium skillet or use water or a bit of broth then dd the onions and saute over medium heat until soft and golden.
  • Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
  • Combine the potato slices, onions, and pureed tofu in bowl and stir together thoroughly but gently Season with salt. If the potatoes start to break apart, it's ok.
  • Transfer the mixture to a Sprayed or oiled large shallow baking dish.
  • Bake until the top is golden and slightly crusty, 40 to 45 minutes.

Nutrition Facts : Calories 329.3, Fat 2.5, SaturatedFat 0.4, Sodium 37.8, Carbohydrate 66.4, Fiber 7.3, Sugar 6.7, Protein 11.1

MAMA'S SCALLOPED POTATOES



Mama's Scalloped Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Cooking spray
12 ounces evaporated skim milk
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon all-purpose seasoning salt, such as Spike
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 medium baking potatoes, thinly sliced
1 medium onion, thinly sliced into rings
1 small zucchini, thinly sliced
1/2 cup freshly grated Parmesan
2 tablespoons chopped green onions, green part only, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray.
  • In a large bowl, combine the evaporated milk, flour, paprika, seasoning salt, nutmeg, cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes, onions and zucchini and toss to coat, making sure to separate the vegetable slices.
  • Pour the mixture into the prepared baking dish, distribute the vegetables evenly, and then flatten the top with a rubber spatula. Sprinkle with the Parmesan and bake until crispy on top and the potatoes are tender, 45 minutes to 1 hour.
  • Let sit for 10 minutes to set. Garnish with green onions before serving.

SOY SCALLOPED POTATOES



Soy Scalloped Potatoes image

Categories     Sauce     Potato     Soy     Bake     Low Fat

Yield 6 servings

Number Of Ingredients 6

6 large or 8 medium potatoes, preferably red-skinned or Yukon gold
2 tablespoons nonhydrogenated margarine
2 large onions, quartered and thinly sliced
One 12.3-ounce package silken tofu
1/2 cup 1% low-fat milk or soymilk
Salt to taste

Steps:

  • Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about 1/4 inch thick.
  • Preheat the oven to 375°F.
  • Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.
  • Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
  • Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly but gently (don't worry if the potato slices break apart). Season with salt.
  • Transfer the mixture to an oiled large shallow baking dish. Bake until the top is golden and slightly crusty, 40 to 45 minutes. Let the casserole cool for 5 minutes, and serve.
  • Menu
  • Soy Scalloped Potatoes (this page)
  • Steamed Broccoli and Cauliflower (page 199)
  • Mixed Greens with Beets and Walnuts (page 50)
  • nutrition information
  • Calories: 227
  • Total Fat: 6g
  • Protein: 6g
  • Carbohydrate: 38g
  • Cholesterol: 1mg
  • Sodium: 68mg

OLD-FASHIONED SCALLOPED POTATOES



Old-Fashioned Scalloped Potatoes image

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

3-1/2 teaspoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup milk
1 cup sliced peeled potatoes
1 tablespoon finely chopped onion

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 :

SAVORY SCALLOPED POTATOES



Savory Scalloped Potatoes image

This savory side dish is cheesy and creamy, perfect for a potluck or a weeknight family dinner. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 55m

Yield 8

Number Of Ingredients 13

6 Yukon Gold potatoes
3 tablespoons butter, or more to taste
3 tablespoons all-purpose flour
1 bay leaf
2 cups Almond Breeze Original OR any Almond Breeze Almond-Cashew Blend
1 clove garlic, sliced
1 teaspoon ground nutmeg
2 teaspoons fresh thyme leaves
½ cup grated Parmesan cheese
1 cup vegetable stock
Salt and pepper to taste
Cooking spray
1 cup shredded Cheddar cheese

Steps:

  • Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
  • In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
  • Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
  • Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 21.6 g, Cholesterol 30.7 mg, Fat 11.4 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 286.6 mg, Sugar 0.3 g

QUICK 25-MINUTE SCALLOPED POTATOES RECIPE BY TASTY



Quick 25-Minute Scalloped Potatoes Recipe by Tasty image

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

1 bag frozen hash brown
1 can cream of mushroom soup
1 cup onion, sautéed
1 cup milk
1 pinch garlic
salt and pepper mix, to taste
cheddar cheese, to taste

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

CREAMY SCALLOPED POTATOES



Creamy Scalloped Potatoes image

Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.-Mildred Stubbs, Rockingham, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
2 large potatoes, peeled and thinly sliced
2 tablespoons finely chopped onion

Steps:

  • In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.

Nutrition Facts : Calories 537 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 818mg sodium, Carbohydrate 82g carbohydrate (15g sugars, Fiber 6g fiber), Protein 15g protein.

SOUTHERN SCALLOPED POTATOES



Southern Scalloped Potatoes image

This delicious casserole hasn't been compromised by garlic and some other seasonings to detract from the traditional southern flavor, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity and subtle flavors. My family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I've learned to guestimate on many of my recipes. NOTE: This dish can easily be frozen after baking, then thawed out and reheated. I do not recommend freezing without baking first, since potatoes will sometimes get mushy if frozen uncooked. I personally do not like a tin baking pan for this particular recipe, especially for freezing, since it can sometimes impart a "tinny" taste. Also, if this recipe is baked in a glass baking dish and then frozen, the glass will shatter if not at room temperature. So, if freezing in a glass baking dish, I recommend baking and freezing in Corning Ware since it will not break.

Provided by Stella Mae

Categories     Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 6

4 -5 large idaho potatoes, peeled
3 large onions, sliced
4 tablespoons butter
1/2 cup flour
2 cups milk (or more)
salt and pepper

Steps:

  • Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
  • Set aside.
  • Slice three onions and sauté in butter until transparent.
  • Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
  • Add milk and continue stirring until the sauce is at the consistency you like.
  • It should be medium-thick.
  • Add sliced potatoes to the pan and mix very well.
  • Add salt and pepper to taste.
  • Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.

SCALLOPED POTATOES RECIPE BY TASTY



Scalloped Potatoes Recipe by Tasty image

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

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

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

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