Red 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

SCALLOPED POTATOES AND HAM



Scalloped Potatoes and Ham image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
  • Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
  • Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.

QUICK AND EASY CHEESY RED SCALLOPED POTATOES



Quick and Easy Cheesy Red Scalloped Potatoes image

Boiling these potatoes first cuts down on cooking time, making them ready to eat even quicker. My friends can't get over how delicious these potatoes taste! Using three different cheeses gives it awesome flavor!

Provided by Katyana

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 11

12 small red potatoes, sliced
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
3 slices provolone cheese, torn into small pieces
¼ cup grated Parmesan cheese
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 2-quart casserole dish.
  • Place potatoes and bouillon cube in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and return potatoes to empty pot.
  • Whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper in a bowl.
  • Pour soup mixture over potatoes and mix.
  • Pour potato mixture into prepared casserole dish.
  • Stir provolone cheese and Parmesan cheese into potato mixture. Top with a layer of Cheddar cheese.
  • Bake in preheated oven until bubbling and cheese topping is lightly browned, about 25 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 60.7 g, Cholesterol 30 mg, Fat 12.1 g, Fiber 5.8 g, Protein 16.4 g, SaturatedFat 6.4 g, Sodium 892.7 mg, Sugar 5.9 g

CAMPBELL'S SCALLOPED POTATOES



Campbell's Scalloped Potatoes image

Make and share this Campbell's Scalloped Potatoes recipe from Food.com.

Provided by gwynn

Categories     Low Protein

Time 1h35m

Yield 3 1/2 cups

Number Of Ingredients 8

1 (10 3/4 ounce) can Campbell's condensed cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup
1/3-1/2 cup milk
1/4 cup chopped parsley
salt and pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 tablespoon butter or 1 tablespoon margarine
1 dash paprika

Steps:

  • Combine soup, milk, parsley and pepper.
  • In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and sauce.
  • Dot top with butter; sprinkle with paprika.
  • Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

Nutrition Facts : Calories 248.3, Fat 8.2, SaturatedFat 3.6, Cholesterol 21.6, Sodium 503.2, Carbohydrate 39.3, Fiber 4.8, Sugar 3.4, Protein 5.8

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

SCALLOPED POTATOES



Scalloped Potatoes image

You can always count on scalloped potatoes to make simple dinners spectacular! And you can count on this easy recipe to result in the creamy and rich scalloped potatoes everyone craves.

Provided by BHG Test Kitchen

Time 2h5m

Number Of Ingredients 8

1 cup chopped onion (1 large)
2 cloves garlic, minced
0.25 cup butter or margarine
0.25 cup all-purpose flour
0.5 teaspoon salt
0.25 teaspoon black pepper
2.5 cup milk
8 cup thinly sliced red, white, long white, or yellow potatoes (about 2-1/2 pounds)

Steps:

  • For sauce, in a medium saucepan cook onion and garlic in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
  • Place half the sliced potatoes in a greased 3-quart rectangular dish. Top with half the sauce. Repeat layers.
  • Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake for 40 to 50 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.
  • Makes 10 servings.

Nutrition Facts : Calories 178 kcal, Carbohydrate 27 g, Cholesterol 17 mg, Protein 5 g, SaturatedFat 4 g, Sodium 183 mg, Sugar 6 g, Fat 6 g, UnsaturatedFat 2 g

RED SCALLOPED POTATOES



Red Scalloped Potatoes image

"Here's a different way to serve red potatoes," shares Clara Honeyager from her Mukwonago, Wisconsin country home. "Their slightly tangy flavor always appeals to a crowd."

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 10-12 servings.

Number Of Ingredients 9

3 pounds small red potatoes, quartered
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups sliced onions
1 cup milk
1/4 cup thinly sliced green onions
1 teaspoon dill weed
1 teaspoon dried marjoram
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a ungreased 13-in. x 9-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes. , Cover and bake at 350° for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.

Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 344mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

SCALLOPED POTATOES



Scalloped Potatoes image

Scalloped potatoes baked in a creamy garlic and herb sauce. Thin slices of Yukon gold potatoes create tender layers in this casserole.

Provided by Jessica Gavin

Categories     Side

Time 1h45m

Number Of Ingredients 10

1 cup heavy cream
¼ cup whole milk
1 tablespoon minced garlic
1 teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon nutmeg
4 sprigs thyme
2 tablespoons unsalted butter (divided)
2 ¼ pounds yukon gold potatoes
1 teaspoon chopped parsley

Steps:

  • Set the oven rack to the middle position and preheat to 375ºF (191ºC).
  • Simmer heavy cream, milk, minced garlic, salt, pepper, nutmeg, and thyme in a medium saucepan over medium-low heat, stirring occasionally, 10 minutes.
  • Remove thyme and transfer milk mixture to a large measuring cup. Cool to room temperature while preparing the potatoes.
  • Wash and peel potatoes, cut into ¼-inch thick slices.
  • Grease the bottom and sides of an 8-Inch square baking dish with 1 tablespoon of melted butter.
  • Arrange a third of the sliced potatoes in overlapping rows, about 4 rows in the baking dish. Whisk and then evenly pour a third of the milk mixture over the potatoes.
  • Repeat two more times with the remaining potatoes.
  • Cut 1 tablespoon of butter into small cubes and arrange them evenly on top.
  • Cover baking dish with foil and place on a baking sheet pan.
  • Bake for 60 to 75 minutes, until potatoes are fork-tender.
  • Remove the foil and broil on high, about 8-inches from the top of the oven until the potatoes are browned on top, about 5 minutes.
  • Wait 10 minutes before serving. Garnish with parsley and black pepper.

Nutrition Facts : Calories 207 kcal, Carbohydrate 17 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 318 mg, Fiber 3 g, ServingSize 1 serving

SPECIAL SCALLOPED POTATOES



Special Scalloped Potatoes image

Yummy scalloped potato recipe featuring garlic and gruyere cheese. For budget reasons, swiss cheese can be substituted for the gruyere. The potatoes are sliced very thin, making it fairly quick to make and creating a delightful texture. The sweetness of the red potatoes is perfect with gruyere or swiss.

Provided by breezermom

Categories     Potato

Time 1h4m

Yield 8 serving(s)

Number Of Ingredients 11

1 large garlic clove, minced
1 shallot, chopped
1/2 teaspoon dried crushed red pepper flakes
3 tablespoons butter, melted
1 1/4 cups milk
1 1/2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 1/2 lbs red potatoes, unpeeled and cut into 1/8 inch slices
1 cup gruyere cheese or 1 cup swiss cheese, shredded
1/4 cup parmesan cheese, grated

Steps:

  • Saute garlic, shallot, and crushed red pepper in butter over medium heat in a Dutch oven 2 minutes.
  • Add milk and next 3 ingredients, stirring well.
  • Add potatoes. Bring to a boil over medium heat, stirring occasionally. Spoon into a lightly greased 13x9 inch baking dish. Sprinkle with cheeses.
  • Bake at 350 degrees for 45 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 387.9, Fat 27.7, SaturatedFat 17, Cholesterol 95.5, Sodium 338.1, Carbohydrate 26.4, Fiber 2.5, Sugar 2, Protein 10.2

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Ultra creamy and rich, these cheesy scalloped potatoes are full of great classic flavors!

Provided by The Chunky Chef

Categories     Side Dish

Time 1h50m

Number Of Ingredients 19

1 1/4 lbs red potatoes, (washed, but not peeled)
1 1/4 lbs Yukon gold potatoes, (washed, but not peeled)
1 onion, sliced thinly
3 Tbsp butter
3 Tbsp all purpose flour
2 cloves garlic, minced
1 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp paprika
salt and pepper, to taste
2 cups whole milk
1 cup cheddar cheese (shredded)
1/2 cup gruyere cheese (shredded)
1/4 cup Parmesan cheese (grated)
fresh chives, for garnish
fresh parsley, for garnish
additional 1/4 cup cheddar cheese, shredded
additional 1/4 cup gruyere cheese, shredded
additional 2 Tbsp Parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
  • Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
  • Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
  • Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
  • Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
  • Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
  • Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
  • Sprinkle top with chives and parsley and serve.

Nutrition Facts : Calories 310 kcal, Carbohydrate 27 g, Protein 16 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 336 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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