Fannie Farmers Scalloped Potatoes Recipes

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 375º F. Butter a 2-3 quart casserole.
• Slice peeled potatoes in 1/4" slices; a mandolin makes this an easy job. Place potatoes in cold water for 2 or 3 minutes. Drain, but don't dry, the potatoes and place them in the casserole.
• Season the potatoes well with salt and pepper. Cover with a lid (or vented plastic wrap) and microwave the "wet" potatoes for 5to 7 minutes on high power.
• Meanwhile, prepare cheese sauce: in a small saucier, melt the butter, then add the flour. Whisk and cook the flour for 2 minutes over low heat. Add the milk and cream all at once, whisking well. Cook and stir until mixture thickens. Remove from heat and stir in seasonings and cheese, blending well.
• Using hot pads, remove potatoes from the microwave and carefully remove cover (beware of the steam!). Pour the sauce over the potatoes and stir gently with a rubber spatula to coat the potatoes evenly.
• Smooth the top and sprinkle with additional shredded cheese, or buttered bread crumbs, if desired. Bake for 35 to 45 minutes, uncovered, until potatoes are tender and the top is golden brown. Serve immediately or at room temperature.

SCALLOPED POTATOES WITH BREAD CRUMB TOPPING

Steps:

• butter 9 x 13 casserole dish.
• layer 1/2 potatoes.
• layer on all of the onions.
• put on half the cheddar cheese.
• put on the remaining potatoes.
• melt butter over medium heat.
• add flour and cook 1 minute.
• add milk and cook until sauce is thick and smooth.
• remove from heat.
• add garlic, salt, pepper and mustard, stir until smooth.
• pour on top of potatoes.
• sprinkle with remaining cheese.
• bake 375 degrees for 1 hour.
• CRUMB TOPPING.
• mix together all the ingrediants.
• put on once the potatoes are cooked.
• broil for 3 minutes.

NANA HASSARD'S ORIGINAL SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (180 C).
• Butter a 1 1/2 quart casserole.
• Cover the bottom of the casserole with a single layer of potatoes.
• Sprinkle generously with salt, pepper, flour and a few dots of butter.
• Repeat until all of the potato slices are used.
• Pour milk over the potato slices until the top is almost covered.
• Dot with the remaining butter.
• Bake for 1 hour or until the potatoes are soft.

SCALLOPED POTATOES

Steps:

• Peel and slice potatoes. Layer 1/4 of the potatoes on the bottom of a greased 9x13 cassrole dish. Sprinkle 1 Tblsp. of flour, 1/2 teaspoons pepper, sprinkling of onion salt, 1/4 teaspoons garlic powder, 1/4 teaspoons oregano over potatoes. Add 1 Tblsp. buter. Arrange another layer of potatoes on top of previous layer. Add 1 Tblsp. flour, repeat seasonings and butter. Repeat with 3rd and 4th layers. On top of last layer, pour scalded milk. Cover and bake at 350* for 30 minutes. Uncover and bake for 60-70 minutes more. During the second baking, use the back of a spoon to push the top layer of potatoes down once or twice. Remove from oven when potatoes are cooked and allow to rest about 10 minutes before serving.

OUT-OF-THIS-WORLD SCALLOPED POTATOES

Steps:

• Melt 1/4 cup butter in a large saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 2 to 3 minutes or until flour is lightly browned. Whisk milk into butter mixture and bring to a boil. Reduce heat and simmer 6 minutes or until thickened. Stir in cheddar cheese and next 3 ingredients, stirring until cheese melts.
• Spread a 1/4 cup of cheese sauce evenly into a lightly greased 13"x9" baking dish. Layer half the potatoes over the sauce. Top with half the remaining sauce. Repeat with remaining potatoes and cheese sauce.
• Bake at 325 degrees Fahrenheit, covered, for 1 1/2 to 2 hours.
• Stir together bread crumbs, melted butter, and Parmesan cheese. Remove potatoes from oven and spread the bread crumb mixture evenly over the potatoes. Bake, uncovered, 20 to 30 minutes more, or until potatoes are tender.