Creamy And Crispy Scalloped Potatoes Recipes

CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 180°C/350°F.
• Melt the butter in a saucepan set over medium heat.
• Whisk in the flour then cook for a minute or two until lightly golden.
• Slowly whisk in the cream and milk until the sauce is smooth.
• Add the nutmeg, cayenne, salt and pepper then reduce the heat and cook, stirring regularly, until the sauce is silky and thick.
• Remove from the heat and stir in the grated cheese.
• Peel and thinly slice the potatoes (½cm/¼inch thick).
• Place a layer of potatoes into an oven-proof baking dish (approximately 30cmx20cm / 9x13in) then season with salt and pepper.
• Pour over some of the cheese sauce. Repeat until all the potatoes and sauce has been used, covering the last layer of the potatoes with the remaining sauce.
• Cover the baking dish tightly with foil then place in the oven and allow to bake for 45-60 minutes or until a knife can easily be inserted.
• Remove from the oven, scatter over the grated Parmesan and place under the broiler for 5-7 minutes or until golden brown.
• Remove from the oven, allow to cool for 10 minutes then serve.

CREAMY SCALLOPED POTATOES

Steps:

• In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.

CREAMY AND CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
• Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
• Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
• Bake in preheated oven until the top is nicely browned, about 1 hour.

EXTRA-CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
• Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease bottom and side of 2-quart casserole.
• Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 cups.
• Melt 3 tablespoons butter in 2-quart saucepan 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. Dot with 1 tablespoon butter.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lightly spray a 2 quart casserole with vegetable spray.
• Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper.
• Continue to layer until all potatoes, onion, flour, salt and pepper are used.
• Dot top with butter, then pour milk over all.
• Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.