Old Style Scalloped Potatoes Recipes

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OLD IRISH SCALLOPED POTATOES



Old Irish Scalloped Potatoes image

A simple scalloped potato recipe passed down from my Irish ancestors, using ingredients you have on hand.

Provided by Sheila Dortch Stockdale

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 4

6 potatoes, peeled and thinly sliced
½ cup butter, cut into thin slices
salt and ground black pepper to taste
1 pint half-and-half

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange thinly sliced potatoes in a 9x13-inch baking dish.
  • Layer butter slices on top of potatoes. Season with salt and black pepper.
  • Pour half-and-half evenly over potato mixture.
  • Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 30.9 g, Cholesterol 56.4 mg, Fat 19.7 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 12.3 g, Sodium 120 mg, Sugar 1.4 g

HOME STYLE SCALLOPED POTATOES



Home Style Scalloped Potatoes image

Make and share this Home Style Scalloped Potatoes recipe from Food.com.

Provided by Julesong

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1/3 cup chopped onion
5 tablespoons butter
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes

Steps:

  • In a large saucepan, sauté onion in butter until tender.
  • Stir in flour, salt, and pepper until blended.
  • Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
  • Place half of potatoes in a greased 3 quart baking dish.
  • Pour half of sauce over potatoes; repeat layers.
  • Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
  • Serve immediately; makes 8 servings.
  • Source: high school home economics book.

OLD-FASHIONED SCALLOPED POTATOES



Old-Fashioned Scalloped Potatoes image

This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 1 serving.

Number Of Ingredients 7

3-1/2 teaspoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup milk
1 cup sliced peeled potatoes
1 tablespoon finely chopped onion

Steps:

  • In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

Nutrition Facts :

OLD FASHIONED SCALLOPED POTATOES



OLD FASHIONED SCALLOPED POTATOES image

OLD FASHIONED SCALLOPED POTATOES

Provided by Pamela Shank

Categories     Side Dishes

Yield 10

Number Of Ingredients 14

5 Lbs white potatoes, peeled and washed
4 Tablespoons butter
1/4 cup flour
2 cups half-and-half
2- 2 1/2 cups whole milk
8 oz Velveeta Cheese
1/2 medium size onion diced
1 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
2 cups shredded cheddar cheese
1/2 cup shredded parmesan cheese
1 cup ham cubes (optional)
6 slices crisp bacon, crumbled (optional)
2 cloves diced garlic (optional)

Steps:

  • Preheat oven to 350 degrees F. Spray a large baking pan with no stick cooking spray. ( I use the disposable aluminum pans if transporting to an event).
  • Cut potatoes into thin slices; set aside in cold water.
  • In a large dutch oven or saucepan, melt the butter. Whisk in the flour until smooth. Slowly,add the half-and-half then milk, whisking constantly until well combined. Add the Velveeta. Allow to cook over low heat until mixture is thickened and cheese is melted, stirring constantly. Remove from the heat.
  • Drain water from potatoes. Arrange half of the potatoes in the pan. Season with salt and pepper. (Add any optional ingredients like garlic, bacon or ham). Add half of the onion slices and 3/4 cup shredded cheddar cheese. Pour about half of the milk/cheese sauce over the potatoes.
  • Repeat with remaining potatoes, onions, salt & pepper, 3/4 cup shredded cheddar cheese. Top with remaining milk/cheese sauce.
  • Cover with aluminum foil (sprayed with no stick spray). Bake about 1 to 1 1/2 hours until potatoes are tender. Remove from oven. Remove foil, sprinkle the remaining cheddar cheese and the parmesan cheese over the top. Bake about 15-20 minutes until cheeses are melted.
  • ***if cheese sauce seems too thick, add additional milk to thin** I start with 2 cups of the milk and increase amount after that.

OLD STYLE SCALLOPED POTATOES



Old Style Scalloped Potatoes image

My mother made the best scalloped potatoes! I thank God every day that she was such a terrific cook and taught me how to cook my own breakfast by the age of six! Of course, I was supervised, but cooking has been a real joy for me. These scalloped potatoes have always been a favorite in my home!

Provided by Cathy Nunn

Categories     Side Casseroles

Time 1h15m

Number Of Ingredients 5

5 or 6 regular-sized potatoes, peeled and sliced 1/4 inch thin
1/3 stick butter or margarine
2/3 c all purpose flour (may not need it all)
1 1/2 c milk
salt & pepper to taste

Steps:

  • 1. Preheat oven to 350 degrees. Spray an 8" X 8" deep baking dish with nonstick cooking spray. Peel & slice potatoes. If potatoes are too big around, slice in half lengthwise, then cut halves into slices.
  • 2. Take about 1/3 of the potatoes and arrange in the bottom of the dish. Sprinkle salt & pepper and dot with a few pats of butter or margarine. On top of this, sprinkle 1/3 of the flour over the bottom layer of potatoes. Top with another 1/3 of the potatoes, repeat process with salt & pepper and butter & flour until all potatoes and butter & flour are used.
  • 3. Take 1 1/2 cups of milk and pour slowly over the whole dish. Not all the flour will wash down, but do not worry about this. You want some of it to stay on top. Place in preheated oven uncovered for 1 hour. Milk & butter should be bubbly and thickened. The potatoes on top should look a little brown and crusty.
  • 4. Serve hot. Note: Some people like to melt cheese on top of their scalloped potatoes. Personally I don't, but it won't hurt it a bit! Don't use more than a couple handsfull of shredded cheese (cheddar, longhorn, Jack, etc) Most any kind would taste good. Bon Apetit' Y'all!!

OLD FASHIONED SCALLOPED POTATOES



Old Fashioned Scalloped Potatoes image

Provided by mollie kirby

Categories     Side

Number Of Ingredients 7

2 to 2 1/2 pounds russet potatoes, peeled, thinly sliced into circles
1/2 small onion, sliced in half, then into thin half-moons
3 tablespoons flour, divided
1 teaspoon salt, divided
1/4 teaspoon black pepper (optional), divided
3 tablespoons butter (about 1/2 tablespoon for pan), the remainder divided
3 cups milk, preferably whole, heated

Steps:

  • Measure the butter out first, butter the pan, then divide the remaining into approximate thirds so you'll know how much goes on each layer.
  • It is easiest to get even coverage on the flour, salt, and pepper by mixing them together in a small bowl and then sprinkling each layer. You'll need a little more than a tablespoon per layer if you mix.

HOW TO MAKE OLD-FASHIONED SCALLOPED POTATOES | TASTING TABLE RECIPE



How To Make Old-Fashioned Scalloped Potatoes | Tasting Table Recipe image

Learn how to make old-school scalloped potatoes from TT executive editor Karen Palmer.

Provided by Tasting Table Staff

Categories     Side Dish

Time 1h30m

Number Of Ingredients 7

1½ pounds firm, waxy potatoes (such as russets)-peeled, washed and chopped into thin slices (crosswise)
1 onion, peeled and finely chopped
¼ pound cheddar cheese, grated
Salt and pepper, to taste
4 tablespoons butter, plus more for greasing
1 egg
1¼ cups whole milk

Steps:

  • Preheat the oven to 350º. Grease a shallow, 9-by-13-inch baking dish.
  • In the dish, arrange the potato slices in layers, sprinkling each layer with onion, cheese, salt and pepper. Finish with a thick layer of cheese and dot the top with the remaining butter.
  • Beat the egg and milk together. Pour this mixture carefully over the potatoes. Cover the dish with buttered foil.
  • Bake in the center of the oven until the potatoes are tender and the topping is golden, 1½ hours. If you'd like the top to be more browned and crisp, remove the foil 15 to 20 minutes before you finishing baking. Serve warm.

Nutrition Facts : Calories 283 calories, Carbohydrate 25 g carbohydrates, Cholesterol 71 mg cholesterol, Fat 17 g fat, Fiber 3 g fiber, Protein 10 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 515 mg, Sugar 4 g, TransFat 1 g

OLD-FASHIONED SCALLOPED POTATOES



Old-Fashioned Scalloped Potatoes image

An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.

Categories     Potato     Side     Casserole/Gratin     Cheddar     Winter     Gourmet     Thanksgiving     Vegetarian

Yield Serves 6 to 8

Number Of Ingredients 7

2 cups thinly sliced onion
9 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups milk
2 1/2 pounds boiling potatoes
1 1/2 cups coarsely grated sharp Cheddar (about 6 ounces)
1/3 cup dry bread crumbs

Steps:

  • Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
  • Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
  • Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.

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