Golden Scalloped Potatoes Recipes

MARTHA'S SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
• Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.
• Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.
• Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

GOLDEN SCALLOPED POTATOES

Steps:

• Heat oven to 375°F with rack in middle. Butter baking dish.
• Peel and thinly slice potatoes into a large bowl and toss with butter. Spread potatoes in an even layer in the baking dish.
• Put flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan and slowly whisk in milk until the mixture is smooth.
• Bring milk mixture just to a boil over medium heat, whisking constantly (it will thicken slightly), and pour it over the potatoes. Cover pan tightly with foil and bake in oven until potatoes are tender, 35 to 40 minutes.
• Remove foil and sprinkle with cheese, if using. Reset oven to broil and broil potatoes, about 4 to 5 inches from heat, until browned and bubbling, 2 to 3 minutes.

GOLDEN SCALLOPED POTATOES

Steps:

• In a large saucepan over medium heat, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Place potatoes in a greased 9-in. square baking dish. Add sauce and stir gently to coat. Cover and bake at 325° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

GOLDEN SCALLOPED POTATOES RECIPE

Steps:

• Preheat the oven to 375°F. Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce. Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes. Stir in the flour and salt; cook for about 1 minute. Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened. Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted. Drain the potatoes and pat dry with paper towels. Layer half of the potato slices in the bottom of a 3 quart baking dish. Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese. Layer the other half of the potatoes on top of the sauce and cheese. Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce. Sprinkle the top with paprika. Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered. Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered. If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

SCALLOPED POTATOES

Steps:

• Set the oven rack to the middle position and preheat to 375ºF (191ºC).
• Simmer heavy cream, milk, minced garlic, salt, pepper, nutmeg, and thyme in a medium saucepan over medium-low heat, stirring occasionally, 10 minutes.
• Remove thyme and transfer milk mixture to a large measuring cup. Cool to room temperature while preparing the potatoes.
• Wash and peel potatoes, cut into ¼-inch thick slices.
• Grease the bottom and sides of an 8-Inch square baking dish with 1 tablespoon of melted butter.
• Arrange a third of the sliced potatoes in overlapping rows, about 4 rows in the baking dish. Whisk and then evenly pour a third of the milk mixture over the potatoes.
• Repeat two more times with the remaining potatoes.
• Cut 1 tablespoon of butter into small cubes and arrange them evenly on top.
• Cover baking dish with foil and place on a baking sheet pan.
• Bake for 60 to 75 minutes, until potatoes are fork-tender.
• Remove the foil and broil on high, about 8-inches from the top of the oven until the potatoes are browned on top, about 5 minutes.
• Wait 10 minutes before serving. Garnish with parsley and black pepper.