Carltons Scalloped Potatoes Recipes

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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

CARLTON'S SCALLOPED POTATOES



Carlton's Scalloped Potatoes image

Yield 5

Number Of Ingredients 8

1 package Idahoan® Scalloped Homestyle Casserole
1½ cups boiling water
¾ cup milk
1½ Tbsp margarine or butter
¼ cup prepared pesto sauce
1 Tbsp sun-dried tomatoes, finely chopped
optional: ½ cup artichoke hearts, drained and chopped
½ cup Romano cheese, shredded

Steps:

  • Preheat oven to 450°F.
  • Combine potatoes and sauce mix in 1½ quart baking dish.
  • Stir in boiling water, milk, and margarine or butter with whisk.
  • Mix in pesto, tomatoes and artichoke hearts, if using.
  • Bake uncovered for 20 minutes. Top with cheese and bake 5 more minutes, or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
  • Remove from oven and let stand a few minutes before serving.

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

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

SCALLOPED SWEET POTATOES



Scalloped Sweet Potatoes image

This comforting blend of sweet potatoes, apples and pecans has a small yield, so you won't end up with a pan of leftovers. Now that our three boys are grown, I cook for just my husband and me.-Marjorie Wilkerson, Dighton, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 7

1 large sweet potato, peeled and sliced
1 large apple, peeled and sliced
1/3 cup dry bread crumbs
1/3 cup light corn syrup
1/8 teaspoon salt
1 tablespoon butter
1 tablespoon chopped pecans

Steps:

  • In a greased 1-qt. baking dish, layer half the sweet potato slices, apple slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with salt. Dot with butter; sprinkle with nuts. Cover and bake at 400° for 35 minutes.

Nutrition Facts : Calories 437 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 435mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 5g fiber), Protein 4g protein.

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