Stovetopscallopedpotatoes Recipes

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STOVE-TOP SCALLOPED POTATOES



Stove-Top Scalloped Potatoes image

Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt. (the amount of salt has been corrected to 1 teaspoon, sorry it was a typo)

Provided by Derf2440

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups peeled diced potatoes
1/2 cup diced onion
1 teaspoon salt
1 1/2 cups 2% low-fat milk
1/2 cup shredded cheddar cheese
1 dash cayenne pepper
1/4 cup bread or 1/4 cup cracker crumb

Steps:

  • Combine potatoes with onion, salt and milk in heavy frypan.
  • Simmer covered for 30 to 40 minutes or until potatoes are tender.
  • Sprinkle cheese, cayenne and crumbs over top.
  • Continue cooking uncovered for 15 to 20 minutes.

STOVE-TOP SCALLOPED POTATOES (SKILLET)



Stove-Top Scalloped Potatoes (Skillet) image

These are yummy and easy to make.. especially when your oven is full and you don't have room for anything else in it!

Provided by newmama

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups potatoes, sliced thin (I used russet)
2 tablespoons butter
3 tablespoons flour
2 1/3 cups milk
1 cup cream cheese
salt
pepper
3/4 cup grated cheese (I used sharp cheddar)
sliced onions (optional) or chives (optional)

Steps:

  • melt butter in a large heavy skillet.
  • whisk in flour.
  • whisk in all of the milk.
  • add salt and pepper to taste.
  • heat to boiling until smooth and it starts to thicken.
  • add cream cheese, stirring until smooth.
  • add potatoes (and onion if using), cover and simmer until tender (about 20 minutes), stirring once in a while.
  • stir in half of the cheese and sprinkle the rest on top.
  • simmer uncovered until ready to serve.

Nutrition Facts : Calories 367.6, Fat 24.4, SaturatedFat 15.3, Cholesterol 75, Sodium 330.7, Carbohydrate 27.1, Fiber 2.3, Sugar 0.9, Protein 11.3

ALL-CRUST SHEET-PAN SCALLOPED POTATOES



All-Crust Sheet-Pan Scalloped Potatoes image

This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, for greasing pan
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, finely chopped
Kosher salt and freshly ground black pepper
2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
1/3 cup grated Parmesan
1 1/2 cups shredded Gruyere (4 1/2 ounces)

Steps:

  • Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
  • Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
  • Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
  • Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

SKILLET SCALLOPED POTATOES



Skillet Scalloped Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons salted butter
6 to 7 medium Yukon gold potatoes, sliced thin
1 medium onion, sliced thin
3 cloves garlic, sliced
Kosher salt and freshly ground black pepper
1 cup heavy cream
3 ounces sliced ham
2 cups shredded mild Cheddar
Sour cream, for serving
Sliced green onions, for garnish

Steps:

  • Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
  • Meanwhile, set the oven to broil and move the rack to the center.
  • Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
  • Garnish with the sour cream and green onions.

SKILLET SCALLOPED POTATOES



Skillet Scalloped Potatoes image

Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon butter
1 pound small red potatoes, thinly sliced (about 3 cups)
1 tablespoon dried minced onion
3/4 cup chicken broth
1/2 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes., Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 269 calories, Fat 16g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 856mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

STOVE-TOP POTATOES



Stove-Top Potatoes image

Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

8 small red potatoes
1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 tablespoons chopped fresh parsley

Steps:

  • Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
  • Divide among 4 plates and serve, sprinkled with parsley.

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.

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