Hidden Veggies Scalloped Potatoes Recipes

HIDDEN VALLEY SCALLOPED POTATOES RECIPE - (4.4/5)

Hidden Valley Scalloped Potatoes Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 13

Ingredients

Potatoes, Sliced Thin In Food Processor-Leave Potato Skins On
1 Pkg. Hidden Valley Ranch Dressing Mix
Chopped Onions, To Taste
Minced Garlic, To Taste
Cumin
Cayenne Pepper
Roux Sauce
1/2 cup (1 stick) Butter
1/2 cup Flour
1 1/2 cups Milk
American Cheese Slices
Garlic Salt, To Taste
Black Pepper, To Taste

Steps:

Spray a large glass pan or cake pan with butter-non-stick spray. Layer As Follows: Put 1/2 sliced potatoes in pan; season garlic salt and pepper. Spread 1/2 of the onions and garlic over the potatoes. Spread 1/2 of the Hidden Valley Ranch Dressing over the potatoes. Pour 1/2 of the cheese sauce over the potatoes. Repeat process; Roux sauce will be last. (Sprinkle cumin and cayenne pepper, to taste on top.) Bake in 350 degree oven until potatoes are tender; an hour or longer, depending on how full your pan is. Make Enough Roux Sauce To Cover Potatoes; So Adjust Amounts If Necessary. Roux Sauce: Melt 1 stick Blue Bonnet Margarine in skillet. Add 1/2 cup flour to melted Blue Bonnet Margarine; whisk. Add 1-1/2 Cups milk to butter-flour mixture; whisk. Add cheese to roux; whisk.

NEVER-FAIL SCALLOPED POTATOES

Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

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.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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