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.

EASY SCALLOPED POTATOES

2013-11-02



Easy Scalloped Potatoes image

This recipe is so simple and so good. Goes great with any kind of meat and vegetable. Adjust the amount of ingredients according to the size of your casserole dish

Provided by Shelz11

Categories     Potato

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients:

  • 4 potatoes
  • 1 medium onion (optional)
  • 4 tablespoons flour
  • 3 tablespoons butter
  • salt
  • pepper
  • 1 cup milk (low fat or fat free is fine)

Steps:

  • Start by slicing the potatoes about 1/8-1/4 inch thick.
  • You may peel them first if you like.
  • In a casserole dish, lay down a single layer of potatoes.
  • Put some onion of top if you like.
  • Sprinkle lightly with flour, salt, and peper.
  • (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
  • Pour the milk over the top of the potatoes until the dish is about 2/3 full.
  • Bake at 375F for 1 hour.

SCALLOPED POTATOES

2022-06-13



Scalloped Potatoes image

This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.

Provided by The New York Times

Categories     side dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients:

  • 3 tablespoons butter, more for greasing pie plate
  • 4 cloves garlic, minced
  • 1 medium leek, white and light green parts only, minced
  • 4 small cipollini onions or 1 medium onion, finely chopped
  • 2 tablespoons minced tarragon (or 1 to 2 teaspoons dried tarragon) plus 1 tablespoon finely chopped, for garnish
  • 3 cups heavy cream
  • 2 pounds (about 6 medium) Keuka Gold or Yukon Gold potatoes (unpeeled), sliced 1/8-inch thick
  • Kosherr salt and black pepper

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
  • In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
  • Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.

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. 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.
  3. 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.
  4. What is a scalloped potato gratin?
    In this crowd-pleasing dish, potato slices are layered in a Bundt pan — generously buttered to help the potatoes crisp up on contact with the metal — to form an impressive dome shape for maximum drama. With a 5-star rating and more than 500 reviews, Tyler Florence's Scalloped Potato Gratin is a tried-and-true recipe for Food Network fans.

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