How do you make scalloped potatoes?!
Answers: I love it, but I've never made it before. How do you make it from scratch (no boxed junk from Wal-Mart)?
I never really liked scalloped potatoes until I found this recipe:
4 cups sliced potatoes
1 stick of butter
1 large onion, chopped
1 can of mushroom soup
1/2 cup grated cheddar
2/3 cup milk
dash of salt and pepper
* fry onion in butter until tender
* add mushroom soup, cheese and milk
* alternate sliced potatoes, sauce, and salt & pepper in a baking dish
* cover with foil for the first 30 minutes at 350 degrees
* remove cover and bake until tender.
Slice potatoes thin, dice an onion. Layer all in a casserole dish with salt and pepper. I sometimes mix some flour and milk for a thickening agent but sometimes I don't, I just let them thicken in the milk. Pour milk or flour and milk mixture over to cover. Dot with pats of butter. Bake at 350 for about 45 minutes.
INGREDIENTS
3 pounds potatoes, thinly sliced
salt to taste
9 tablespoons all-purpose flour
6 tablespoons butter, diced
1 quart milk
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.
peel and slice potatoes like little disks, then I would put them in a pot of water and boil them to nearly done. Drain all water
In another pot pour in some milk about 2cups and 1/4 c.margarine place on med/
low heat. In the mean time in a bowl scoop 2tsps. flour and then add 1tsp water stir till just creamy. Pour this mixture in
pot with milk stir continuously until mixture thickens. At this point you can add some favorites like sour cream, cheese, or ranchdressing, bacon, parsley, whatever you like. Pour over potatoes, salt and pepper to taste.
Top with italian style breadcrumbs bake until bubbly.About 25 or 30 mins. on 350 degrees.
It's pretty easy, just save the potatoes for the last step.
Ingredients:
1qt. heavy cream
2 whole eggs
2 cups shredded cheddar
5 idaho potatoes
pinch of ground nutmeg
Salt and Pepper
Preheat oven to 350. Spray or butter a (8x11?) casserole dish.
Mix eggs, cream and nutmeg together in a bowl.
Peel and slice your potatoes as thin as you can. (a mandoline slicer comes in handy for this.)
Begin with a single layer of sliced potatoes on the bottom of your casserole dish (shingled), then season with s&p, sprinkle some cheddar and then another layer of potatoes.
Continue this until you've run out of potoatoes. Try to reserve a little cheese for the very top.
Pour your cream and egg mixture over the potatoes, it should just come to the top of the potatoes. Another sprinkle of s&p and some cheddar.
Cover with plastic wrap and then tin foil, making sure no plastic wrap is exposed under the foil.
Place in oven for forty minutes. Remove and carefully remove foil and plastic wrap, an inserted knife should go in fairly smoothly. Turn oven up to 450 and return casserole for 10 to 15 minutes to brown.
Remove from oven and allow to rest for 20 minutes.
Enjoy.
arrange thin sliced potatoes in a baking dish. Pour white cheesy sauce over them. Cover with foil, and bake. there are many simple recipes on recipesource.com.
*SCALLOPED POTATOES IN GARLIC & CREAM
2 lb. boiled potatoes
2 c. milk
1 1/2 c. heavy whipping cream
2 lg. garlic cloves, minced
3/4 tsp. salt
1/2 tsp. ground white pepper
1 tbsp. butter
3/4 c. grated Swiss cheese
Peel and slice potatoes as for scalloped potatoes. Place in saucepan and add milk, cream, garlic, salt and pepper. Bring to boil, stirring gently to prevent scorching. Pour into shallow baking dish (greased). Sprinkle cheese over top. Place in a 375 degree oven for 1 hour.
*Scalloped Potatoes
4 red potatoes, thinly sliced
4 cloves garlic, chopped
1 large onion, chopped
salt and pepper to taste
1/4 cup butter, cubed 1
1/4 cup chopped fresh basil
Preheat grill for medium heat.
Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet.
Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.
*Creamy Cheese Scalloped Potatoes
Ingredients
2 tablespoons dried minced onion
1 medium clove garlic, crushed and finely minced
1 teaspoon salt
8 to 10 medium potatoes, sliced*
1 package (8 ounces) cream cheese, cubed
1/2 cup shredded Cheddar cheese, optional
Directions
Spray slow cooker with non-stick butter flavor cooking spray.
In a small bowl or cup, combine onion, garlic, salt, and pepper.
Layer about 1/4 of the sliced potatoes in bottom of slowcooker.
Sprinkle with about 1/4 of the onion and garlic mixture.
Layer with about 1/3 of the cream cheese cubes. Repeat layers,ending with seasonings.
Cover and cook on HIGH 3 to 4 hours,until potatoes are tender.
In last 20 to 30 minutes of cooking, stir potatoes to distribute cream cheese.
Potatoes can be partially mashed at this point. If desired, top with 1/2 cup of shredded mild Cheddar cheese. Cover and continue to cook, about 10 minutes, just until melted.
Serve when potatoes are tender.
*sausage scalloped potatoes
4 medium red potatoes, halved and thinly sliced
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
2 tablespoons butter or margarine
2 cups milk
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons minced fresh parsley
1/4 teaspoon pepper
Place sausage in a microwave-safe bowl. Microwave, uncovered, on high for 3 minutes. Drain and set aside.
Place butter in a 2-1/2-qt. microwave-safe dish. Heat on high for 45-60 seconds or until melted. Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes.
Stir in potatoes and onion. Cover and microwave on high for 4 minutes; stir. Heat 4 minutes longer. Stir in the sausage. Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through. Stir. Let stand, covered, for 5 minutes. Sprinkle with parsley if desired
ENJOY :-)
Try any of the recipes posted or buy a box mix--it isn't as good, but its easy...
Cook your potatoes and slice them. Make a white sauce containing sliced cooked onions. Season with salt and pepper. Layer in a baking dish and top with bread crumbs. Bake until bubbly and brown on top.