Italian 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).

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

ITALIAN STYLE SCALLOPED POTATOES RECIPE

Steps:

• Note: I have cooked these in an instant pot on high for 6 hours, a regular slow cooker or baked in the oven.
• Follow manufacturer instructions for other methods than using the oven.
• Preheat oven 375 degrees. Oil spray whatever cooking vessel your using. You will need at least a 3 to a 4-quart casserole dish.
• First wash, peel and slice the potatoes. (We like ours a little thicker so around 1/4 inch thick)
• In a small saucepan on medium heat, add the butter, saute the garlic until it is just soft around 30 seconds.
• Stir in the flour to make the roux and blend for another minute or so until the desired color is achieved around 1 minute, darker roux adds more flavor.
• Pour in the milk and stir until it gets thick.
• Pour in the cheeses, seasoning, fresh parsley, dried herbs and fold in the meat of choice, mix together.
• In your oil sprayed cooking vessel add the potatoes on one layer, then some cheese mixture, more potatoes then end with sauce.
• Garnish the top with more provolone (or cheddar if you prefer)cheese, then sprinkle the top with bread crumbs with more Parmesan grated evenly and chopped parsley.
• This will take at least an hour to cook or so, testing with a fork to see if the potatoes are soft.
• Note: If using a slow cooker or instant pot 6 to 8 hours on high adding 1/2 cup more milk to this recipe.

ITALIAN SCALLOPED POTATOES

Steps:

• In greased cassarole arrange half the potatoes, onions, mozzerella and parmesean cheese.
• Repeat the layers.
• In a small bowl, combine soup, milk, seasoning and garlic.
• Pour over the layered potatoes and cheese.
• Cover and bake at 400 F or 200 C for 1 hour.
• Uncover and bake 10 more minutes or until potatoes are tender.

SCALLOPED POTATOES

Steps:

• Preheat oven to 350˚F.
• Lightly grease a 9-inch baking dish with butter.
• Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
• Peel and finely dice the onion and set aside.
• Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
• In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
• Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
• Let the dish rest for 5 minutes, to allow the sauce to thicken.
• Garnish with parsley and serve with your favorite main dish.

ITALIAN SCALLOPED POTATOES

Steps:

• Preheat oven to 400°F. Grease a 2-quart baking dish. Layer half of the potatoes and half of the onions in the dish. Sprinkle with half of the mozzarella cheese and half of the Parmesan cheese. Repeat layers. In a small bowl, combine mushroom soup, milk, Italian seasoning and garlic powder. Spoon over potato mixture. Cover and bake for 60 minutes. Uncover and continue baking another 10 minutes or until potatoes are tender.