Best 10 My Scalloped Potatoes Recipes

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Scalloped potatoes, a quintessential comfort food, are a delectable dish that can be found in cuisines worldwide. Also known as scalloped cheesy potatoes, this dish tantalizes taste buds with its creamy texture, cheesy goodness, and melt-in-your-mouth potatoes. Whether you're looking for a hearty side dish to accompany your main course or a main event itself, scalloped potatoes are versatile in their appeal. Embark on a culinary journey as we unveil the secrets behind achieving the ultimate scalloped potato dish, exploring different recipes and techniques to suit your preferences and occasion.

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

MY SCALLOPED POTATOES



My Scalloped Potatoes image

I found this recipe a long time ago and it is so much faster to bake than your regular recipe. Still you get that flavour of the old-fashioned favorite, scalloped potatoes.

Provided by Sageca

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium potatoes, peeled and thinly sliced
1 onion, thinly sliced
3 tablespoons butter or 3 tablespoons margarine
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (12 ounce) can Carnation Evaporated Milk
1 cup chicken broth
1/3 cup grated parmesan cheese

Steps:

  • PREHEAT oven to 350°F Grease 11 x 7-inch baking dish.
  • PLACE potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain.
  • HEAT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth.
  • Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
  • BAKE for 50 minutes or until potatoes are tender and cheese is light golden brown.
  • NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add chopped ham.Or, add 1 cup (4 ounces) shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
  • No fat Carnation milk works.
  • Slicing your potatoes in your processor is another time saver.

MAMA'S SCALLOPED POTATOES



Mama's Scalloped Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Cooking spray
12 ounces evaporated skim milk
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon all-purpose seasoning salt, such as Spike
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 medium baking potatoes, thinly sliced
1 medium onion, thinly sliced into rings
1 small zucchini, thinly sliced
1/2 cup freshly grated Parmesan
2 tablespoons chopped green onions, green part only, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray.
  • In a large bowl, combine the evaporated milk, flour, paprika, seasoning salt, nutmeg, cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes, onions and zucchini and toss to coat, making sure to separate the vegetable slices.
  • Pour the mixture into the prepared baking dish, distribute the vegetables evenly, and then flatten the top with a rubber spatula. Sprinkle with the Parmesan and bake until crispy on top and the potatoes are tender, 45 minutes to 1 hour.
  • Let sit for 10 minutes to set. Garnish with green onions before serving.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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

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

This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.

Provided by The New York Times

Categories     side dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons butter, more for greasing pie plate
4 cloves garlic, minced
1 medium leek, white and light green parts only, minced
4 small cipollini onions or 1 medium onion, finely chopped
2 tablespoons minced tarragon (or 1 to 2 teaspoons dried tarragon) plus 1 tablespoon finely chopped, for garnish
3 cups heavy cream
2 pounds (about 6 medium) Keuka Gold or Yukon Gold potatoes (unpeeled), sliced 1/8-inch thick
Kosherr salt and black pepper

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.

SCALLOPED POTATOES



Scalloped Potatoes image

This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course. Serve scalloped potatoes with your favorite meat and watch your family fall in love.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 14 to 20

Number Of Ingredients 7

3 pounds Yukon gold potatoes, peeled, and sliced paper thin
3 cups milk
1 clove garlic
3 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
1 cup heavy cream
5 ounces Gruyere cheese, grated

Steps:

  • Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
  • Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
  • Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
  • Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

SCALLOPED POTATOES



Scalloped Potatoes image

Provided by Molly Yeh

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
Freshly ground black pepper
4 ounces Gruyere, shredded
Nonstick cooking spray, for the baking dish, optional
2 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick
6 ounces thick-cut ham, diced
1/2 cup chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
  • Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
  • Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

MAKE-AHEAD SCALLOPED POTATOES



Make-Ahead Scalloped Potatoes image

After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.

Provided by Taste of Home

Categories     Side Dishes

Time 2h5m

Yield about 20 servings.

Number Of Ingredients 7

8 pounds potatoes, peeled and thinly sliced
2 large onions, thinly sliced
1/3 cup all-purpose flour
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2-2/3 cups whole milk
Salt and pepper to taste
2 cups shredded cheddar cheese

Steps:

  • In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

SCALLOPED POTATOES



Scalloped potatoes image

Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners

Provided by Adam Bush

Categories     Side dish

Time 2h10m

Number Of Ingredients 8

50g unsalted butter, plus extra for the dish
1 onion, thinly sliced
2 garlic cloves, chopped
50g plain flour
500ml whole milk
250ml chicken or vegetable stock
1kg Maris Piper potatoes, thinly sliced (use a mandoline for the best results)
75g parmesan, finely grated

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
  • Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium

Tips:

  • Use thinly sliced potatoes. This will help them cook evenly and quickly.
  • Layer the potatoes and cheese in a baking dish. Be sure to season each layer with salt and pepper.
  • Cover the baking dish with foil. This will help the potatoes steam and cook evenly.
  • Bake the potatoes for 45-60 minutes. Or until they are tender and the cheese is melted and bubbly.
  • Let the potatoes cool for a few minutes before serving. This will make them easier to cut and serve.

Conclusion:

Scalloped potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for potlucks, holiday dinners, or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that will be sure to please everyone at your table. So next time you are looking for a side dish that is both delicious and easy to make, give scalloped potatoes a try. You won't be disappointed!

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