White Cheddar Scalloped Potatoes My Way Recipes

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WHITE CHEDDAR SCALLOPED POTATOES



White Cheddar Scalloped Potatoes image

This recipe has evolved over the past eight years. After I added the thyme, ham and sour cream, my husband declared, "This is it!" I like to serve this rich, saucy entree with a salad and homemade French bread. -Hope Toole, Muscle Shoals, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 13

1/4 cup butter
1 medium onion, finely chopped
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon pepper
3 cups 2% milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
8 cups thinly sliced peeled potatoes
3-1/2 cups cubed fully cooked ham
2 cups shredded sharp white cheddar cheese

Steps:

  • Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream., In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers., Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 417 calories, Fat 20g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 1267mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

EASY SCALLOPED POTATOES



Easy Scalloped Potatoes image

This scalloped potato and cheese dish is always a winner!

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

8 large potatoes, peeled and sliced
14 slices Cheddar cheese
½ cup all-purpose flour
1 pinch salt and pepper to taste
1 cup skim milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
  • Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g

WHITE CHEDDAR SCALLOPED POTATOES



White Cheddar Scalloped Potatoes image

Rosemary leaves add a wonderful flavor to these potatoes baked with white cheddar cheese - a tasty side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 10

Number Of Ingredients 8

2 tablespoons butter
1 container (8 oz) refrigerated prechopped onion
2 1/2 cups whipping cream
1 1/2 teaspoons chopped fresh rosemary leaves
1 teaspoon salt
3/4 teaspoon pepper
2 bags (20 oz each) refrigerated sliced potatoes
2 cups shredded sharp white Cheddar cheese (8 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, melt butter over medium heat. Cook onion in butter 8 minutes, stirring frequently, until tender.
  • In medium bowl, stir whipping cream, rosemary, salt and pepper with wire whisk until blended. In baking dish, arrange half of the potatoes. Top with half each of the onion and cheese. Layer with remaining potatoes, onion and cheese. Pour cream mixture evenly over potato mixture.
  • Cover; bake 55 minutes. Uncover; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before serving.

Nutrition Facts : Calories 400, Carbohydrate 28 g, Fat 4 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg

SHARP CHEDDAR SCALLOPED POTATOES



Sharp Cheddar Scalloped Potatoes image

Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good-you'll just keep going back for more. -Susan Simons, Eatonville, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups half-and-half cream
1-1/2 cups shredded sharp white cheddar cheese
1-1/2 cups shredded sharp yellow cheddar cheese
6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
2 small onions, finely chopped

Steps:

  • Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

Nutrition Facts : Calories 436 calories, Fat 26g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 576mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

WHITE-CHEDDAR SCALLOPED POTATOES



White-Cheddar Scalloped Potatoes image

Special enough for an occasion like Easter dinner, but plenty simple to prepare for a casual supper too, this recipe for creamy, cheese-topped scalloped potatoes is a keeper. The dish will complement just about any main, but goes especially well with this sweet-and-savory Honey-Glazed Spiral Ham.

Provided by Greg Lofts

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 9

3 tablespoons unsalted butter, plus more, softened, for dish
8 ounces shallots (about 4), thinly sliced (1 1/3 cups)
1 clove garlic, minced
2 thyme sprigs, plus 1 teaspoon leaves
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground pepper
5 ounces sharp white cheddar, grated (about 1 1/2 cups)

Steps:

  • Preheat oven to 325°F with a rack in lower third. Brush a 2-to-2 1/2- quart baking dish with butter. Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallots, garlic, and thyme sprigs; cook, stirring occasionally, until shallots are beginning to turn golden, 5 to 7 minutes (if they brown quickly, reduce heat). Stir in potatoes, milk, cream, and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are easily pierced with the tip of a knife, about 3 minutes. Remove and discard thyme.
  • Using a slotted spoon, transfer one-third of potato mixture to prepared dish. Season with salt and pepper; sprinkle with one-third of cheese. Repeat layering once more; top with remaining potato mixture and season. Cut remaining 2 tablespoons butter into cubes; sprinkle over top. Carefully pour liquid from pan over top. Scatter on remaining cheese, thyme leaves, and more pepper. Transfer dish to a parchment-lined rimmed baking sheet.
  • Bake until bubbly, 1 hour, 20 minutes to 1 1/2 hours. Let cool at least 20 minutes (so cream mixture can be fully absorbed), loosely tented with foil, before serving.

WHITE CHEDDAR SCALLOPED POTATOES



White Cheddar Scalloped Potatoes image

Make and share this White Cheddar Scalloped Potatoes recipe from Food.com.

Provided by looneytunesfan

Categories     Potato

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 medium onion, finely chopped
1/4 cup butter, cubed
1/4 cup flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups milk
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
8 cups potatoes, peeled and thinly sliced
3 1/2 cups cooked ham, cubed
2 cups white cheddar cheese, shredded

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soup. Remove from the heat; stir in the sour cream until blended.
  • In a large bowl, combine the potatoes and ham. In a greased 13x9x2 inch baking dish, layer half of the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375* for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 845, Fat 51.9, SaturatedFat 27.8, Cholesterol 174.5, Sodium 1183.5, Carbohydrate 52.3, Fiber 4.9, Sugar 3.4, Protein 43

WHITE CHEDDAR SCALLOPED POTATOES



White Cheddar Scalloped Potatoes image

Tweeking of a classic scalloped potato recipe (Better Homes and Gardens)and I landed this gem. Cheesy goodness! I made it sans bacon, but may try it next time. I also sprinkled the top with yellow cheddar cheese for some color. Nice paired with meatloaf. Enjoy!

Provided by megjo77

Categories     Potato

Time 1h35m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion (1 medium)
1 garlic clove, minced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1 dash salt
1 1/4 cups milk
1 cup white cheddar cheese, shredded or cubed
1 lb potato (3-4 medium size)
3 slices bacon, dried and crumbled (optional)

Steps:

  • Grease cake pan (or 1.5 quart casserole dish) and heat oven to 350.
  • Cook onion, garlic, and butter in small saucepan until tender but not brown. Stir in flour, salt and pepper. Add milk. Cook and stir over medium heat until thick and bubbly. Add cheese and stir until smooth.
  • Thinly slice potatoes. Place half of potatoes in pan/dish and cover with half of the sauce. Crumble bacon over first layer (optional). Repeat potato and sauce layers.
  • Bake covered for 40 minutes. Uncover and bake additional 30 minutes or until tender.

Nutrition Facts : Calories 344.2, Fat 19.6, SaturatedFat 12.4, Cholesterol 60.6, Sodium 329.6, Carbohydrate 29.1, Fiber 2.9, Sugar 1.9, Protein 13.7

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
  • Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

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