Texas Scalloped Potatoes Recipes

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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

TEXAS SCALLOPED POTATOES



Texas Scalloped Potatoes image

Quite tasty. You may want to add a little more salt. I don't find this the least bit hot, but those with more conservative tastes might.

Provided by belkathy

Categories     Potato

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 1/2 lbs baking potatoes, peeled
1 1/2 tablespoons salt
4 tablespoons unsalted butter
4 tablespoons vegetable oil
1 green bell pepper, chopped
8 -10 green onions, sliced
3 cloves garlic, finely chopped
4 ounces pimientos, diced (drained)
1/3 cup pickled jalapeno pepper, reserve 1 tablespoon liquid from jar of pickled jalapenos
2 tablespoons flour
2 cups evaporated milk
2 cups cheddar cheese, grated

Steps:

  • Cover the potatoes with water in a pot.
  • Add the salt and cook at medium heat for 30 min.
  • Drain the potatoes and let cool.
  • Thinly slice potatoes.
  • Preheat oven to 350.
  • Melt the butter and oil over medium heat.
  • Saute the bell pepper, onions, and garlic until they become soft.
  • Add the pimientos, jalapenos, and jalapeno liquid.
  • Sprinkle with flour and stir.
  • Slowly add milk, stirring constantly.
  • Let thicken, while stirring.
  • Remove from heat and mix in the cheese.
  • Layer the potatoes and sauce in greased baking dish.
  • Sprinkle with a little paprika if desired.
  • Cover with foil and bake for about an hour.

COMFORTING SCALLOPED POTATOES



Comforting Scalloped Potatoes image

Spread warm wishes and full bellies with this delightful dish from Amber Wilson of For The Love Of The South

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h10m

Yield 4

Number Of Ingredients 8

2 pounds Yukon Gold potatoes, peeled, sliced 1/4-inch thick
1 whole garlic clove
4 tablespoons unsalted butter, melted, plus more for greasing pan
2 cups heavy cream
1 tablespoon fresh thyme, leaves only
1 cup freshly grated Parmesan cheese, divided
Salt and pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
  • Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
  • Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
  • With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
  • Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

Nutrition Facts : Calories 779.6 calories, Carbohydrate 45.3 g, Cholesterol 211.2 mg, Fat 61.5 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 38.2 g, Sodium 405.1 mg, Sugar 0.3 g

TEXAS POTATOES



Texas Potatoes image

Yummy sidedish great for potlucks, holidays or just a good dish at dinner time. Easy to make with a taste unlike any other.

Provided by Angie

Categories     < 60 Mins

Time 55m

Yield 12 serving(s)

Number Of Ingredients 5

1 (30 ounce) bag southern style hash browns
1/2-1 cup margarine
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) container sour cream
2 cups cheddar cheese

Steps:

  • Preheat oven to 375F degrees.
  • on stove in pan mix sour cream, margarine, and cream of chicken until it becomes a bit runny.
  • Pour hashbrowns into a 9 by 13 inch pan and add liquid mixture on top, mix up so all potatoes are saturated.
  • Bake at 375 for 40 minutes.
  • Take out of oven and top with 2 cups of cheddar cheese, return to oven for 5 minutes or until cheese is melted.
  • This is a family favorite.
  • Yum!

Nutrition Facts : Calories 397.5, Fat 28.4, SaturatedFat 9.3, Cholesterol 30.5, Sodium 622.9, Carbohydrate 28, Fiber 2.3, Sugar 1.3, Protein 8.1

TEXAS GARLIC MASHED POTATOES



Texas Garlic Mashed Potatoes image

These creamy potatoes get their flavor burst from garlic and caramelized onions. Their savory goodness makes any meal better. -Richard Markle, Midlothian, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
1 medium white onion, chopped
4 medium potatoes, peeled and quartered
1/4 cup butter, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut top off of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes., Meanwhile, in a large skillet over low heat, heat remaining oil. Add the chopped onion; cook until golden brown, 15-20 minutes, stirring occasionally. Transfer to a food processor. Process until blended; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Squeeze softened garlic onto potatoes; add butter, sour cream, cheese, milk, salt, pepper and onion. Beat until mashed. Freeze option: Place cooled mashed potato mixture in a freezer container and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, stirring twice and adding a little milk if necessary, until heated through.

Nutrition Facts : Calories 236 calories, Fat 14g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 313mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

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 :

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