Best 8 White Cheddar Scalloped Potatoes My Way Recipes

WHITE CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream., In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers., Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

EASY SCALLOPED POTATOES

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.

WHITE CHEDDAR SCALLOPED POTATOES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium heat. Cook onion in butter 8 minutes, stirring frequently, until tender.
• In medium bowl, stir whipping cream, rosemary, salt and pepper with wire whisk until blended. In baking dish, arrange half of the potatoes. Top with half each of the onion and cheese. Layer with remaining potatoes, onion and cheese. Pour cream mixture evenly over potato mixture.
• Cover; bake 55 minutes. Uncover; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before serving.

SHARP CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

WHITE-CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 325°F with a rack in lower third. Brush a 2-to-2 1/2- quart baking dish with butter. Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallots, garlic, and thyme sprigs; cook, stirring occasionally, until shallots are beginning to turn golden, 5 to 7 minutes (if they brown quickly, reduce heat). Stir in potatoes, milk, cream, and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are easily pierced with the tip of a knife, about 3 minutes. Remove and discard thyme.
• Using a slotted spoon, transfer one-third of potato mixture to prepared dish. Season with salt and pepper; sprinkle with one-third of cheese. Repeat layering once more; top with remaining potato mixture and season. Cut remaining 2 tablespoons butter into cubes; sprinkle over top. Carefully pour liquid from pan over top. Scatter on remaining cheese, thyme leaves, and more pepper. Transfer dish to a parchment-lined rimmed baking sheet.
• Bake until bubbly, 1 hour, 20 minutes to 1 1/2 hours. Let cool at least 20 minutes (so cream mixture can be fully absorbed), loosely tented with foil, before serving.

WHITE CHEDDAR SCALLOPED POTATOES

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soup. Remove from the heat; stir in the sour cream until blended.
• In a large bowl, combine the potatoes and ham. In a greased 13x9x2 inch baking dish, layer half of the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375* for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.

WHITE CHEDDAR SCALLOPED POTATOES

Steps:

• Grease cake pan (or 1.5 quart casserole dish) and heat oven to 350.
• Cook onion, garlic, and butter in small saucepan until tender but not brown. Stir in flour, salt and pepper. Add milk. Cook and stir over medium heat until thick and bubbly. Add cheese and stir until smooth.
• Thinly slice potatoes. Place half of potatoes in pan/dish and cover with half of the sauce. Crumble bacon over first layer (optional). Repeat potato and sauce layers.
• Bake covered for 40 minutes. Uncover and bake additional 30 minutes or until tender.

MOM'S SCALLOPED POTATOES

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.