Best 8 Golden Scalloped Potatoes Recipes

GOLDEN SCALLOPED POTATOES RECIPE

Steps:

• Preheat the oven to 375°F. Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce. Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes. Stir in the flour and salt; cook for about 1 minute. Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened. Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted. Drain the potatoes and pat dry with paper towels. Layer half of the potato slices in the bottom of a 3 quart baking dish. Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese. Layer the other half of the potatoes on top of the sauce and cheese. Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce. Sprinkle the top with paprika. Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered. Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered. If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

GOLDEN SCALLOPED POTATOES

Steps:

• Heat oven to 375°F with rack in middle. Butter baking dish.
• Peel and thinly slice potatoes into a large bowl and toss with butter. Spread potatoes in an even layer in the baking dish.
• Put flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan and slowly whisk in milk until the mixture is smooth.
• Bring milk mixture just to a boil over medium heat, whisking constantly (it will thicken slightly), and pour it over the potatoes. Cover pan tightly with foil and bake in oven until potatoes are tender, 35 to 40 minutes.
• Remove foil and sprinkle with cheese, if using. Reset oven to broil and broil potatoes, about 4 to 5 inches from heat, until browned and bubbling, 2 to 3 minutes.

SCALLOPED POTATOES

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.

GOLDEN POTATOES

Steps:

• Place potatoes in an ungreased 8-in. square baking dish. Pour butter over potatoes. Sprinkle with seasoned salt, cheese and parsley. Bake, uncovered, at 350° for 25 minutes or until golden brown.

SCALLOPED POTATO GRATIN

Steps:

• Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
• In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
• In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
• Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

GOLDEN SCALLOPED POTATOES

Steps:

• In a large saucepan over medium heat, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Place potatoes in a greased 9-in. square baking dish. Add sauce and stir gently to coat. Cover and bake at 325° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

GOLDEN SCALLOPED POTATOES

Steps:

• In a large saucepan over medium heat, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Place potatoes in a greased 9-in. square baking dish. Add sauce and stir gently to coat. Cover and bake at 325° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

COMFORTING SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
• Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
• Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
• With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
• Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.