Best 4 Mormon Scalloped Potatoes Recipes

Mormon scalloped potatoes, a classic American comfort food, have become a staple in many households. Originating from the Utah territory in the 1800s, this dish has evolved over time and is a cherished part of Mormon culinary tradition. It is known for its creamy texture, cheesy goodness, and crispy potato slices. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the journey of creating the perfect Mormon scalloped potato dish, encompassing various variations and offering tips for achieving that mouthwatering experience.

Check out the recipes below so you can choose the best recipe for yourself!

MORMON SCALLOPED POTATOES

Mormon Scalloped Potatoes image

A classic Utah dish, done often in Dutch oven style, that will not last through a party. It's just that good.

Provided by Kitchen Witch

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

Ingredients

8 Idaho or russet potatoes, peeled
2 (10.5 ounce) cans cream of chicken soup
2 cups sour cream
½ cup butter, melted
1 cup chopped green onion
2 ½ cups shredded Cheddar cheese
1 cup crushed corn flakes, or more if needed
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.

Nutrition Facts : Calories 483.8 calories, Carbohydrate 42.3 g, Cholesterol 76.1 mg, Fat 30.4 g, Fiber 2.7 g, Protein 12.7 g, SaturatedFat 18.1 g, Sodium 601.4 mg, Sugar 2.1 g

SCALLOPED POTATOES

Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

SCALLOPED POTATOES

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.

FUNERAL POTATOES

Funeral Potatoes image

I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)

Provided by Lubie

Categories Potato

Time 55m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs hash browns
1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1/2 teaspoon salt
3/4 cup onion, chopped
1 tablespoon butter
2 cups longhorn cheese, grated, firmly packed
1 1/2 cups corn flakes, crushed
4 tablespoons butter, melted

Steps:

Saute onion in 1 tablespoon butter until translucent.
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
Put potato mixture into a 9x13 inch baking pan.
Combine cornflakes and butter, and sprinkle evenly over top of casserole.
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

Tips:

Choose the right potatoes. Yukon Gold or Russet potatoes are best for scalloped potatoes because they hold their shape well and have a creamy texture.
Slice the potatoes thinly. This will help them cook evenly and prevent them from becoming too thick and gummy.
Use a good quality cheese. A sharp cheddar or Gruyère cheese will give your scalloped potatoes a rich, flavorful taste.
Don't overcrowd the pan. If you overcrowd the pan, the potatoes will not cook evenly and will become soggy.
Bake the potatoes until they are tender. The potatoes should be tender when pierced with a fork.
Let the potatoes rest before serving. This will allow them to set and become even more flavorful.

Conclusion:

Scalloped potatoes are a classic comfort food that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste. With a few simple tips, you can make the perfect scalloped potatoes that will be a hit at your next potluck or dinner party.