No Peel Scalloped Potatoes Recipes

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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

SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

MOM'S RED SCALLOPED POTATOES



Mom's Red Scalloped Potatoes image

Very rich, cheesy, and creamy. After trying most of the top rated recipes on this site, I still think my Mom's is the best. Total comfort food. More like a cheesy potato casserole.

Provided by metzstar

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

8 large red potatoes
3 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of broccoli soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
salt and pepper to taste
4 cups shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
  • Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
  • Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
  • Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 54.9 g, Cholesterol 63.1 mg, Fat 21.6 g, Fiber 5.6 g, Protein 18.7 g, SaturatedFat 12.7 g, Sodium 746.7 mg, Sugar 5.9 g

NO PEEL SCALLOPED POTATOES



No Peel Scalloped Potatoes image

Almost called this "Down and Dirty Scalloped Potatoes". It's made with a bag of frozen hashbrowns, purchased shredded cheddar,etc. Not very healthy but sure disappears at potlucks. I guarantee they're the easiest "scalloped" potatoes you'll ever make. Men and kids LOVE these. Guilty pleasures.

Provided by sugarpea

Categories     Penne

Time 55m

Yield 1 9x13 casserole, 8 serving(s)

Number Of Ingredients 7

2 lbs hash browns, thawed
1 cup chopped onion
1 cup sour cream
2 (11 ounce) cans cream of chicken soup
1/2 cup butter, melted
5 ounces cheddar cheese, shredded
salt and pepper

Steps:

  • Combine all ingredients and pour into greased 9"x13" baking pan; bake, uncovered, at 350° for 45-60 minutes until bubbly and lightly browned.
  • This can be made with frozen hash browns, it will just take the longer time to bake.

Nutrition Facts : Calories 614.2, Fat 42.2, SaturatedFat 17.7, Cholesterol 68, Sodium 1107.8, Carbohydrate 49, Fiber 3.9, Sugar 3.1, Protein 10.9

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