Scalloped Potatoes Broccoli Recipes

CHEESY CRUNCHY BROCCOLI SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions. Stir in mustard. Add half the potatoes to baking dish, spreading evenly. Sprinkle broccoli over top. Pour remaining potatoes on top of broccoli. Sprinkle crushed crackers on top.
• Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).

SCALLOPED POTATOES

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).

BROCCOLI CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees. Grease a 9x13 inch baking dish with butter or non-stick cooking spray and set aside.

BROCCOLI SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir until tender, 2-3 minutes. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes., Stir in 1 cup cheese. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat., Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins., Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer.

BAKED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
• Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F (190°C). Melt butter in a saucepan set over medium. Add onion, thyme and garlic. Cook for 5 minutes or until softened. Stir in soup, broth, black pepper, nutmeg and salt. Bring to a simmer.
• Meanwhile, layer one-third of the potatoes, overlapping slightly, in a greased 9x13-inch (3 L) baking dish. Sprinkle with 1/3 cup (75 mL) Gruyere cheese and top with one-third of the broth mixture. Repeat the layers twice.
• Press down on the potatoes to make sure they are immersed in liquid. Sprinkle the remaining Gruyere cheese and Parmesan cheese on top. Cover the surface directly with parchment paper then cover the pan with aluminum foil and place on baking sheet.
• Bake for 60 minutes; remove aluminum foil and parchment paper. Bake for an additional 60 minutes or until potatoes are tender and cheese has browned. Let stand for 10 minutes before serving.

EASY SCALLOPED POTATOES RECIPE

Steps:

• Preheat oven to 375˚F with the rack in the center of your oven. You'll need a buttered 9x13 casserole dish.
• In a large mixing bowl, stir together ranch, mayonnaise, milk, minced garlic and 1 cup cheddar cheese. Add thinly sliced potatoes and stir until every slice is coated in the creamy sauce.
• Spread the potatoes evenly into the casserole dish, patting them evenly into the dish, then sprinkle on remaining 1 cup cheddar cheese.
• Cover tightly with foil and bake at 375˚F for 65-75 minutes or until tender when pierced with a knife. then remove foil and bake an additional 5 minutes. Broil on high heat for about 2-3 minutes at the end to lightly brown the cheese crust. Rest for 10-15 minutes then garnish with chives to serve.

HAM AND BROCCOLI SCALLOPED POTATOES

Steps:

• Preheat oven to 350°.
• In a large saucepan, bring first five ingredients to a boil, stirring frequently.
• Remove from heat.
• Place a layer of potatoes and onions in a buttered 13x9 baking dish.
• Cover with part of the soup mixture and season with black pepper.
• Keep alternating layers until all potatoes are used.
• Cover with foil and bake for one hour or until potatoes test done.
• Remove foil and sprinkle top with french fried onions and bake uncovered for 15 more minutes.

SCALLOPED POTATOES & BROCCOLI

Steps:

• Heat oven to 325 degrees F.
• Parboil potato slices approximately 5 minutes.
• In large bowl, combine soup, milk, sur cream, grated cheese and onion.
• Add drained potato slices and drained, thawed broccoli. Stir until well mixed.
• Grease a 9x13 inch baking dish. Transfer mixture to dish.
• Bake 1-1/4 to 1-1/2 hours until potatoes are tender. Let stand 5 minutes before serving.