Cheesy Scalloped Potatoes Perfect Everytime Recipes

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CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!

Provided by Amanda Rettke

Categories     Side Dish

Time 1h45m

Number Of Ingredients 9

4 russet potatoes, (sliced into 1/4 inch slices)
1 onion, (sliced into rings)
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 cups whole milk
1½ cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400°F (200 degrees C).
  • Butter an 8x8 casserole dish.
  • Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
  • Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
  • Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
  • Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours (90min.) in the preheated oven.
  • For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

Nutrition Facts : ServingSize 8 g, Calories 346 kcal

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Ultra creamy and rich, these cheesy scalloped potatoes are full of great classic flavors!

Provided by The Chunky Chef

Categories     Side Dish

Time 1h50m

Number Of Ingredients 19

1 1/4 lbs red potatoes, (washed, but not peeled)
1 1/4 lbs Yukon gold potatoes, (washed, but not peeled)
1 onion, sliced thinly
3 Tbsp butter
3 Tbsp all purpose flour
2 cloves garlic, minced
1 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp paprika
salt and pepper, to taste
2 cups whole milk
1 cup cheddar cheese (shredded)
1/2 cup gruyere cheese (shredded)
1/4 cup Parmesan cheese (grated)
fresh chives, for garnish
fresh parsley, for garnish
additional 1/4 cup cheddar cheese, shredded
additional 1/4 cup gruyere cheese, shredded
additional 2 Tbsp Parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
  • Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
  • Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
  • Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
  • Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
  • Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
  • Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
  • Sprinkle top with chives and parsley and serve.

Nutrition Facts : Calories 310 kcal, Carbohydrate 27 g, Protein 16 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 336 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

This scalloped potatoes recipe is quick and easy to put together yet tastes incredibly delicious!

Provided by Holly Nilsson

Categories     Side Dish

Time 1h

Number Of Ingredients 7

2 pounds yellow potatoes
1 can cream of mushroom (chicken or celery soup)
1 cup milk
½ teaspoon garlic powder
black pepper to taste
1 small onion (thinly sliced)
2 cups sharp cheddar cheese (shredded)

Steps:

  • Preheat oven to 375°F.
  • Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
  • Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
  • Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
  • Bake at 375°F for 45-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 264 kcal, Carbohydrate 23 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 268 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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

CHEESY SCALLOPED POTATOES - PERFECT EVERYTIME



Cheesy Scalloped Potatoes - Perfect Everytime image

My Mom made the BEST scalloped potatoes but try as I might I could never get the potatoes to cook all the way through. Finally I came upon this combination and it works perfectly every single time without fail. The end result is a nice potato cooked to perfection with just the right amount of onion. Never too dry or too liquidy and the bonus of a little cheese makes it perfect. Sometimes I will add some chopped ham to it or sprinkle it with some nice crispy bacon at the end. It's easy, inexpensive and true comfort food that is always delicious.

Provided by Maggie M @LovingMyKitchen

Categories     Potatoes

Number Of Ingredients 11

2 pound(s) russet potatoes sliced 1/8" thick
water
3 tablespoon(s) butter
3 tablespoon(s) flour
2 teaspoon(s) dry mustard
1 cup(s) chicken broth
2 cup(s) milk
1 cup(s) shredded cheddar cheese - medium or sharp
1/4 cup(s) shredded monterey jack cheese
1/2 large white or yellow onion sliced wafer thin
snipped chives for garnish

Steps:

  • Preheat oven to 350˚F. Spray a 7x11 or an 8x8 baking dish then set aside.
  • Peel and slice the potatoes 1/8" thick using a mandolin for even size slices. Place sliced potatoes in a medium size sauce pan and add just enough water to cover the potatoes. Bring the potatoes to a boil then immediately drop the heat to a low simmer and cook for exactly 5 minutes. You just want them to start to cook but not cook through. Drain well then either blot the potatoes with paper towels to remove excess moisture or lay in a single layer on a cooling rack and leave until they are cool enough to handle. I find that placing them in a single layer onto cooling racks works best.
  • Slice the onion wafer thin. Once the onion is sliced you can cut into smaller pieces if desired. Separate the pieces and set aside.
  • Shred the cheeses and mix together then set aside.
  • In a saucepan melt the butter over medium heat. Sprinkle the flour and dry mustard over top of the butter and whisk constantly while cooking for about 2 minutes. Pour in the chicken broth and whisk until it begins to thicken. Lower the heat and add the milk. Whisk and cook for about 2 or 3 minutes minutes or until it starts to thicken slightly. Turn off heat and set aside.
  • Place a layer of potatoes into the bottom of the prepared baking dish. Sprinkle some of the sliced onion over the potato layer. Evenly sprinkle 1/3 of the cheeses on top of the onion. Place another single layer of potatoes, the remaining sliced onions then 1/3 of the cheeses. Place the final layer of potatoes then pour the sauce over all. If all of your potatoes are not covered by the sauce add a small amount of milk or cream. Lastly sprinkle the remaining cheese over top of the potatoes then cover and bake for 40 minutes.
  • After 40 minutes remove the cover and bake for an additional 20 minutes or until the top is lightly browned and the cheese has melted. Allow it to rest for 10 - 15 minutes before slicing and serving with a garnish of snipped chives.

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