Never Fail Scalloped Potatoes Recipes

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NEVER FAIL SCALLOPED POTATOES RECIPE - (4.4/5)



Never Fail Scalloped Potatoes Recipe - (4.4/5) image

Provided by JanetGomez

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 tablespoons pepper
1 1/2 cups fat-free milk
1/2 cup reduced-fat cheddar cheese, shredded
1 3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Steps:

  • In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 mins or until thickened. Remove from the heat; stir in cheese until blended. Place half of the potatoes in a 1 1/2 qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers. Cover and bake at 350° for 50 mins. Uncover; bake 10-15 mins longer or until bubbly and potatoes are tender.

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

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

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Combining a little microwaving with traditional baking makes the potatoes tender every time - and speeds up the cooking time, too! Making the white sauce on the stove ensures a creamy result, as well. Vary the amount and type of cheese used to your personal preference.

Provided by Lise in Indiana

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

6 potatoes, peeled
salt and pepper, to taste
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1/8 teaspoon black pepper
1/2 cup cheddar cheese, shredded

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.

Nutrition Facts : Calories 615.3, Fat 32.1, SaturatedFat 20, Cholesterol 103.2, Sodium 715.6, Carbohydrate 68.7, Fiber 7.3, Sugar 2.7, Protein 15.5

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