Round 2 Recipe Scalloped Potatoes

SCALLOPED POTATOES II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
• Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

SCALLOPED POTATOES FOR TWO

Steps:

• In a saucepan, combine flour, milk, salt and pepper until smooth.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• In a greased 1-qt baking dish, layer half of the potatoes, onion and white sauce.
• Repeat layers.
• Toss bread crumbs and melted butter; sprinkle over top.
• Cover and bake at 375 degrees Fahrenheit for 50 to 55 minutes or until potatoes are tender.

SCALLOPED POTATOES FOR TWO

Steps:

• Place potatoes in a greased 1 quart baking dish, set aside.
• In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
• Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
• Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
• Cool sauce slightly, pour over potatoes.
• Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
• Bake for another 20 minutes or until potatoes are fork tender.
• Let " rest " for 10 minutes, so sauce will thicken.

SCALLOPED POTATOES 2 WAYS

Steps:

• Preheat oven to 375 degrees. Rub a baking dish with garlic clove and then with butter.
• In a medium saucepan, combine potatoes, milk, water, bay leaf and pinch of salt. Bring to a boil, stir, reduce heat and simmer until potatoes are tender.
• Drain the potatoes and layer half of them in the buttered baking dish. Sprinkle on half of the cheese and season with salt, pepper and nutmeg. Spread out remaining potatoes and top with remaining cheese and seasoning. Pour heavy cream over potatoes. Bake for 45 minutes to 1 hour or until golden and bubbly.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.