I want to make scalloped potatoes, can you help me out?!
4 lg. Potatoes
1 c. Velveeta cheese
White sauce with 2 cups milk
WHITE SAUCE:
4 tbsp. oleo (1 stick oleo)
4 tbsp. flour (1/2 c.)
Salt
Pepper
2 c. milk
Bake at 350 degrees about 45 minutes.
nfd?
Answers: Scalloped Potatoes
4 lg. Potatoes
1 c. Velveeta cheese
White sauce with 2 cups milk
WHITE SAUCE:
4 tbsp. oleo (1 stick oleo)
4 tbsp. flour (1/2 c.)
Salt
Pepper
2 c. milk
Bake at 350 degrees about 45 minutes.
nfd?
Slice raw peeled potatoes with a mandoline. Make a cream sauce with milk a little chicken base granulated onion & gran garlic white pepper chives parley flakes. heat to near boiling Thicken with corn starch & water. You want it very thick. It will thin out as the water cookes out of the poataoes. Mix it well with the potatoesbake at 350 for a bout 45 minutes or until the potatoes are tender. If the top starts to get too brown turn the oven down 25 degrees
Get the ones in the box they are easy and taste pretty good for out of the box. I think you can find them near the stove top stuffing.
Scalloped Potatoes
2 T butter
1 small onion, minced
2 cloves garlic, finely minced
1/2 t. thyme
salt & pepper
4 medium potatoes, peeled or scrubbed, in 1/8-inch slices.
1 cup chicken stock
1 cup cream (half and half works okay too)
1 bay leaf
1 c grated sharp cheddar
Melt the butter in a stock pot and saute the onion until soft. Add the garlic, thyme, salt and pepper and saute until fragrant. Add potatoes, broth, cream, and bay leaf. Bring to a simmer, cover, lower heat, and simmer gently for 10 minutes.
Remove bay leaf. Pour into a 1-1/2 qt. covered casserole, sprinkle cheese on top, cover, and bake at 375 degrees for about 20 minutes.
scalloped potatoes with three cheeses
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (§ stick) butter
3 cups whole milk
Preparation
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
I have tried many different scalloped potato recipes and here is what I found. When I do the sliced potato, sprinkled with the flour and black pepper - in layers - and then pour the milk over all, I wind up with areas with flour still dry and not a lot of flavor. And, with raw potatoes, they take forever to cook and sometimes the milk evaporates and starts to burn. The recipe I prefer calls for parboiling the potatoes first so they are partially cooked. Slice them into slices and set aside. Then take 3 T butter and melt it in a pan. Add 3 T flour, mix well, and add milk - a little at a time - stirring to dissolve the flour/butter mixture. You want it to be as thick as gravy but not thicker. Once you have the milk right in it, add shredded cheese - either cheddar or cojack. Stir well. Add the sliced potatoes and stir gently until totally coated. Pour into a casserole dish, cover and bake 350o until the potatoes are totally tender - 30 to 45 minutes depending on your spuds. Very good and flavored throughout.