Crispy Onion Scalloped Potatoes Recipes

NEVER-FAIL SCALLOPED POTATOES

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.

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
• Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

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.

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.

ALL-CRUST SHEET-PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
• Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

FRENCH ONION SCALLOPED POTATOES

Steps:

• Heat oven to 400°F.
• In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
• Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).