QUICK!!! I NEED a recipe for scalloped potatoes to be served on christmas eve dinner!?!
Answers: i'm serving ham and standing rib roast. and the consensus in the family i that they want a potato dish. however mash is boring and i love scalloped potatoe. anyone have an awesome recipe?
A basic scalloped potatoes recipe baked in the oven.
INGREDIENTS:
4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
PREPARATION:
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices.
Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.
Creamy Cheesy Cheddar Scalloped Potatoes
2 pounds sliced ; peeled potatoes
1 1/2 cups heavy cream
1 teaspoon pepper
1 teaspoon garlic granules
1 Tablespoon butter ; softened (for pan)
1 small thinly sliced onion
3 cups shredded Cheddar cheese
1/2 cup milk 1/2 cup heavy cream
1/4 cup chopped scallions
In a large bowl, mix first four ingredients. Spray 2
quart casserole with cooking spray and layer the butter in the bottom of the dish.
Arrange a layer of potato slices on bottom of casserole. Top with thinly sliced onions and 1 cup of the Cheddar cheese; repeat twice. Top with milk/cream and last 1 cup of Cheddar cheese. Bake at 350 degrees for 90 minutes. Remove from oven and top with chopped scallions. Bake uncovered for 10 minutes more.
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INGREDIENTS
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
make the ones out of the box, I swear to you, they'll won't know.
Miss Luna, do you know about hash brown casserole??? I gotta tell you your kids would love this way better than scalloped potatoes........
1 16 oz bag of frozen hash browns o'brien with the green
pepper and onion
1 can of cheddar cheese soup
1 can of cream of chicken soup
1 16 oz container of sour cream
salt and pepper to taste
combine all this in a mixing bowl and pour in a 9 x 13 greased bakeware pan
top with a 8 oz bag of shredded cheddar cheese
Bake at 375 for an hour. Make sure oven is already up to temp before starting to bake.....
Scalloped potatoes
2 lbs potatoes, peeled and thinly sliced
1 lg onion, peeled and thinly sliced
2 Tbls flour
2 Tbls butter
3 C milk
Lightly butter 9 x 13 non reactive pan. Place alternate layers of potatoes and onions sprinkling layers with salt and pepper.
In small sauce pan melt butter, stir in flour and cook, stirring constantly for 3-4 min. Remove from heat and add milk again stirring constantly. Return to heat and cook over medium until slightly thickened. Pour over potatoes.
Bake @ 350 degrees for 60 or until potatoes are tender and top is golden. You may need to add more milk as they cook depending on the type of potatoes used. Yukon gold work well in this recipe. You may add cheese (cheddar) if desired or just put on the top the last 15-20 min.
Alternative method:
Instead of making a cream sauce you can use saltine crackers crushed as the thickening agent. As you layer the potatoes and onions dot each layer with butter and sprinkle with crushed crackers. You will need 1 to 1 1/2 sticks of crackers. When layers are completed, gently pour milk over all. Bake @ 350 for 60 min. Again you may need to add more milk. Bake until tender.