Heavenly Scalloped Potatoes Recipes

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter 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. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

VEGAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 °F. Peel the potatoes and thinly slice them. Generously grease a baking dish with vegan butter or margarine.
• Now make the sauce. Combine all of the ingredients for the sauce in a high speed blender and blend until smooth. Spread about half of the potato slices into the bottom of the prepared baking dish.
• Top with about half of the sauce.
• Cut the onion into thin slices. Heat some oil in a pan and sauté the onion for about 3 minutes. After 2 minutes add the garlic. Equally divide the onion and the garlic on the first layer of potatoes.
• Add a second layer of potatoes with the remaining potatoes. Top with the remaining sauce.
• Generously top with vegan shredded cheese.
• Bake for 50 minutes. Cover with aluminium foil towards the end of the baking time if the top gets too dark. Sprinkle with freshly chopped chives and serve immediately.

HEAVENLY SCALLOPED POTATOES

Steps:

• 1. Preheat the oven to 350'F.
• 2. Melt the Vegan margarine in a sauce pan over medium heat.
• 3. Stir in the flour. Let it cook for a minute to get rid of the flour taste.
• 4. Add the soy creamer slowly and stir until thickened. Add the salt and pepper to taste.
• 5. Spray or grease a baking dish.
• 6. Using a mandolin, slice the potatoes and onions very thin.
• 7. Alternate layers of potato and onions.
• 8. Pour the white sauce over everything.
• 9. Sprinkle the top with bread crumbs. You can use plain or seasoned ones for something different.
• 10. Sprinkle some melted vegan margarine over the crumbs.
• 11. Bake covered for 1 hour.
• 12. Uncover and bake for 15 minutes more to brown the crumbs. Serve hot.
• 13. Enjoy!

POTATOES SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until almost tender, 7 to 12 minutes; drain and cool.
• Combine soup, 1 1/2 cups Cheddar cheese, sour cream, green onions, salt, and pepper in a large bowl; fold in potatoes. Place mixture in prepared baking dish and sprinkle with remaining 1 1/2 cups Cheddar cheese.
• Bake in preheated oven until heated through and cheese is melted, 25 to 30 minutes.

SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 350˚. Butter a large casserole dish.
• Heat butter in a large skillet. Add the onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add the ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
• Combine the half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in the flour and black pepper until totally combined. Set aside. (You may add salt, but the cheese and ham are salty, so add sparingly.)
• Combine the two grated cheeses. Set aside.
• Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin). Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
• Repeat this twice more, ending with a sprinkling of cheese and the rest of the cream mixture. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
• Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

HEAVENLY POTATOES AND HAM

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9 baking dish.
• Place potatoes in pot of water and bring to boil.
• Boil until slightly tender about 12 minutes.
• Drain and transfer to large bowl.
• Mix sour cream butter soup cheddar cheese green onions ham salt and pepper with potatoes.
• Spread mixture in prepared dish.
• Sprinkle bread crumbs over and drizzle with melted butter.
• Bake for 30 minutes.

SCALLOPED POTATOES

Steps:

• In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.
• Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.
• In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.
• Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown.