Best 18 Scalloped Potatoes Recipe By Tasty Recipes

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Craving a comforting and flavorful side dish? Look no further than scalloped potatoes! This classic recipe from Tasty is sure to be a hit with everyone at your table. Featuring tender layers of thinly sliced potatoes, a creamy sauce, and a cheesy topping, this dish is a perfect accompaniment to any main course. With its simple ingredients and easy-to-follow instructions, this scalloped potato recipe is a great choice for home cooks of all levels. So gather your ingredients, preheat your oven, and let's get started on creating this delicious and satisfying dish.

Let's cook with our recipes!

SCALLOPED POTATO LOAF RECIPE BY TASTY



Scalloped Potato Loaf Recipe by Tasty image

Here's what you need: olive oil, large white onion, lean ground beef, pepper, salt, garlic powder, paprika, diced tomato, fresh spinach, russet potatoes, mozzarella cheese, fresh parsley

Provided by Julie Klink

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 large white onion, chopped
1 lb lean ground beef
½ teaspoon pepper
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons paprika
14 oz diced tomato, 1 can
6 cups fresh spinach
5 russet potatoes
13 slices mozzarella cheese
2 tablespoons fresh parsley, chopped, for garnish

Steps:

  • In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
  • Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
  • Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
  • Preheat the oven to 350˚F (180˚C).
  • Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
  • In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
  • Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
  • Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
  • Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
  • Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
  • Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
  • Place a cutting board over the loaf pan and invert the loaf.
  • Slice and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 47 grams, Fat 26 grams, Fiber 4 grams, Protein 37 grams, Sugar 7 grams

"CHEESY" SCALLOPED POTATOES RECIPE BY TASTY



Here's what you need: medium yukon gold potatoes, vegan butter, garlics, all-purpose flour, non-dairy milk, low sodium vegetable broth, salt, pepper, nutritional yeast, medium yellow onion, fresh parsley

Provided by Rachel Gaewski

Categories     Sides

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

4 medium yukon gold potatoes, peeled
2 tablespoons vegan butter
2 garlics, minced
2 tablespoons all-purpose flour
2 cups non-dairy milk
1 ½ cups low sodium vegetable broth
1 teaspoon salt
½ teaspoon pepper
⅓ cup nutritional yeast
½ medium yellow onion, sliced into rings
fresh parsley, chopped, to garnish

Steps:

  • Preheat the oven to 400°F (200°C).
  • Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
  • In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
  • While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
  • In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
  • Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
  • Garnish with parsley and serve warm.
  • Enjoy!

Nutrition Facts : Calories 292 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams

SCALLOPED POTATO ROLL RECIPE BY TASTY



Scalloped Potato Roll Recipe by Tasty image

Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  • On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  • Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  • Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  • Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  • In a bowl combine the spinach mixture and the ricotta. Set aside.
  • Evenly spread the spinach mixture over the cooked potato sheet.
  • Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  • Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  • Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  • Sprinkle with parsley for garnish. Slice and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams

QUICK 25-MINUTE SCALLOPED POTATOES RECIPE BY TASTY



Quick 25-Minute Scalloped Potatoes Recipe by Tasty image

Here's what you need: frozen hash brown, cream of mushroom soup, onion, milk, garlic, salt and pepper mix, cheddar cheese

Provided by Wanda Hoffman

Yield 6 servingss

Number Of Ingredients 7

1 bag frozen hash brown
1 can cream of mushroom soup
1 cup onion, sautéed
1 cup milk
1 pinch garlic
salt and pepper mix, to taste
cheddar cheese, to taste

Steps:

  • Preheat the oven to 350°F.
  • Mix together all the ingredients and place in an oven-safe baking or casserole dish.
  • Bake for 25 minutes then remove from oven.
  • Sprinkle the potatoes with cheddar cheese and place back in the oven for five minutes, until melted.
  • Serve and enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 43 grams, Fat 23 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

SCALLOPED POTATOES RECIPE BY TASTY



Scalloped Potatoes Recipe by Tasty image

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories     Sides

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

Steps:

  • Preheat oven to 350°F (180°C).
  • In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
  • Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
  • Bring to a boil, then remove from heat.
  • Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
  • Pour the sauce on top of the potatoes, then sprinkle with parmesan.
  • Bake for about 1 hour, until the top is bubbly and golden brown.
  • Sprinkle chopped parsley on top, then serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams

SCALLOPED POTATOES FOR TWO



Scalloped Potatoes for Two image

Since I sometimes have to cook for just me, I've been on a search for recipes that make enough for just one or two people. So when I came across this one in the TOH 2002 Annual Recipes that was sent in to them by Edith Jennings of Prarie City, Iowa, I knew I had to try it.The time for peeling the potatoes has been included in the prep time. I guess if you wanted to speed up the time it takes to prepare this recipe, you could slightly cook the potatoes in the microwave or on the stove top. The addition of the French Fried Onions was my idea. Sumitted to " ZAAR " on October 21, 2009.

Provided by Chef shapeweaver

Categories     Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

2 medium potatoes, 2 1/2 cups peeled, washed, and thinly sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup milk
1/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teapoon ground black pepper
1/4 teaspoon Worcestershire sauce
1/4 cup French-fried onions (optional)
paprika (optional)

Steps:

  • Place potatoes in a greased 1 quart baking dish, set aside.
  • In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
  • Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
  • Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
  • Cool sauce slightly, pour over potatoes.
  • Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
  • Bake for another 20 minutes or until potatoes are fork tender.
  • Let " rest " for 10 minutes, so sauce will thicken.

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

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.

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

EASY SCALLOPED POTATOES



Easy Scalloped Potatoes image

This recipe is so simple and so good. Goes great with any kind of meat and vegetable. Adjust the amount of ingredients according to the size of your casserole dish

Provided by Shelz11

Categories     Potato

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 7

4 potatoes
1 medium onion (optional)
4 tablespoons flour
3 tablespoons butter
salt
pepper
1 cup milk (low fat or fat free is fine)

Steps:

  • Start by slicing the potatoes about 1/8-1/4 inch thick.
  • You may peel them first if you like.
  • In a casserole dish, lay down a single layer of potatoes.
  • Put some onion of top if you like.
  • Sprinkle lightly with flour, salt, and peper.
  • (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
  • Pour the milk over the top of the potatoes until the dish is about 2/3 full.
  • Bake at 375F for 1 hour.

OLD-FASHIONED SCALLOPED POTATOES



Old-Fashioned Scalloped Potatoes image

This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 1 serving.

Number Of Ingredients 7

3-1/2 teaspoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup milk
1 cup sliced peeled potatoes
1 tablespoon finely chopped onion

Steps:

  • In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in 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 half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

Nutrition Facts :

SUPER SIMPLE SCALLOPED POTATOES



Super Simple Scalloped Potatoes image

I've made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

3 cups heavy whipping cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon minced fresh thyme, optional
3 pounds russet potatoes, thinly sliced (about 10 cups)
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 353 calories, Fat 27g fat (17g saturated fat), Cholesterol 99mg cholesterol, Sodium 390mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

EASY SCALLOPED POTATOES



Easy Scalloped Potatoes image

We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. -Diane Bramlett, Manteca, California

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 14

3 pounds Yukon Gold potatoes (about 11 medium), peeled and thinly sliced
1/4 cup water
1/4 cup butter, cubed
1 large sweet onion, chopped
4 garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups chicken broth
1/3 cup half-and-half cream
1 cup shredded Gruyere or Swiss cheese
1 cup shredded Monterey Jack or cheddar cheese
Minced fresh chives, optional

Steps:

  • Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes., In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted., Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.

Nutrition Facts : Calories 245 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 526mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

EASY SCALLOPED POTATOES



Easy Scalloped Potatoes image

This scalloped potato and cheese dish is always a winner!

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

8 large potatoes, peeled and sliced
14 slices Cheddar cheese
½ cup all-purpose flour
1 pinch salt and pepper to taste
1 cup skim milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
  • Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g

SCALLOPED POTATOES



Scalloped Potatoes image

This creamy, stick-to-your-ribs potato casserole is a perfect accompaniment to an enticing beef roast or baked ham. It's an easy recipe to double when feeding a crowd or a hungry family like mine.&Mdash; Wendell Obermeier, Charles City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 9

8 medium potatoes, peeled and diced
1 tablespoon all-purpose flour
1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1 medium onion, finely chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk or half-and-half cream
1/2 cup dry bread crumbs
3 tablespoons butter, melted

Steps:

  • In a greased 2-qt. baking dish, layer a third of the potatoes. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Repeat layers twice. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more.

Nutrition Facts :

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Simple, yummy scalloped potatoes!

Provided by Kim

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Arrange sliced potatoes in the casserole dish; season with salt.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
  • Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

EASY AND DELICIOUS SCALLOPED POTATOES



Easy and Delicious Scalloped Potatoes image

I think this came from a Kraft magazine. It's a delicious addition to a meal! Be generous with your tablespoons of cream cheese and sour cream! This recipe easily doubles or triples.

Provided by Alison J.

Categories     Potato

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 tablespoons light cream cheese
1 tablespoon light sour cream
1/4 cup chicken broth
3 -4 potatoes, thinly sliced
1/4 cup deli ham, chopped
1/2 cup cheddar cheese, grated
1/4 cup green onion, sliced

Steps:

  • Preheat oven to 350°F.
  • Mix cream cheese, sour cream, and chicken broth in a large bowl until well blended.
  • Add potatoes, ham, green onions, and most of the cheese. Stir to coat all ingredients.
  • Spoon into a greased 9" square baking dish and sprinkle with remaining cheese.
  • Bake about 1 hour, or until potatoes are tender.

Nutrition Facts : Calories 284, Fat 9.6, SaturatedFat 5.7, Cholesterol 31.1, Sodium 289.2, Carbohydrate 39, Fiber 5, Sugar 2.3, Protein 11.4

TASTY SCALLOPED POTATOES AND ONIONS



Tasty Scalloped Potatoes and Onions image

My family loves these potatoes. I've taken them to picnics and holiday gatherings. The mayonnaise adds a wonderful flavor to this dish. It is an often requested recipe. I generally use light mayonnaise to save on fat and calories.

Provided by Ann60

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

5 large potatoes, pared and thinly sliced
1/2 cup chopped onion
3 tablespoons butter or 3 tablespoons margarine
1/4 cup flour
3/4 teaspoon salt
1 (14 ounce) can chicken broth
1/4 cup mayonnaise
1/8 teaspoon pepper
paprika

Steps:

  • In a 1 1/2 quart greased casserole, layer potatoes and onions.
  • In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
  • Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
  • Pour over potatoes and onions. Sprinkle generously with paprika.
  • Bake in a preheated 350 oven for 1 hour or until potatoes are tender.

Nutrition Facts : Calories 361.7, Fat 9.8, SaturatedFat 4.3, Cholesterol 17.8, Sodium 647.9, Carbohydrate 61.6, Fiber 7.1, Sugar 3.8, Protein 8.5

Tips:

  • To achieve perfectly tender potatoes, slice them evenly and thinly.
  • Use a mandoline for uniform and consistent slices.
  • Don't overcrowd the baking dish; allow space for the potatoes to cook evenly.
  • Use a flavorful cheese blend for a more complex flavor profile.
  • Freshly grated nutmeg adds a warm, aromatic touch to the dish.
  • If you prefer crispy edges, broil the casserole for a few minutes before serving.
  • Serve the casserole immediately, as it tends to lose its crispiness over time.

Conclusion:

Scalloped potatoes are a classic comfort food that can be enjoyed year-round. With its creamy sauce, tender potatoes, and cheesy topping, it's a dish that appeals to both young and old. Whether you prefer a simple recipe or one with added ingredients like ham or bacon, there's a scalloped potato recipe out there to suit your taste. So next time you're looking for an easy and satisfying meal, give one of these scalloped potato recipes a try.

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