Scalloped New Potatoes Food

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SCALLOPED POTATOES

2009-12-27



Scalloped Potatoes image

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

Provided by Vicki G.

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients:

  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese, to sprinkle on top
  • paprika

Steps:

  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for about 1 hour at 350°F.

SCALLOPED POTATOES

2018-09-20



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

Ingredients:

  • 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

SCALLOPED POTATOES

2016-11-16



Scalloped Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield about 4 to 6 side dish servings

Number Of Ingredients 7

Ingredients:

  • 1 clove garlic, smashed
  • 2 tablespoons unsalted butter
  • 2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
  • 2 cups half-and-half
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • Pinch nutmeg

Steps:

  • Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
  • Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
  • In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
  • Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Top Asked Questions

  1. Where can I find the best scalloped potato recipes?
    Allrecipes has top-rated scalloped potato recipes so you can turn sliced potatoes into a creamy and comforting side dish with milk, and even a bit of ham. 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.
  2. Do scalloped potatoes have cheese in them?
    First, scalloped potatoes have NO cheese {those are called au grutin potatoes. Second, the recipe I had called for this. 3 tablespoons butter 3 tablespoons flour salt & pepper 3 cups milk to taste and enough potatoes to fill a 13 x9 x 2 pan.
  3. What kind of soup do you use for scalloped potatoes?
    This recipe for scalloped potatoes calls for 2 cans of condensed cream soups, as well as Cheddar cheese, milk, onion, garlic, and butter. These scalloped potatoes are baked au gratin-style with Cheddar cheese.
  4. What kind of milk do you use for scalloped potatoes?
    Use any milk, but not cream or half and half. This recipe for scalloped potatoes calls for 2 cans of condensed cream soups, as well as Cheddar cheese, milk, onion, garlic, and butter. These scalloped potatoes are baked au gratin-style with Cheddar cheese.

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