Scalloped Potatoes With Cheese Recipes

SCALLOPED CHEESE POTATOES

Steps:

• In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until the potatoes are tender.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

EASY CREAMY SCALLOPED POTATOES (CHEESE OPTIONAL)

Steps:

• Preheat oven to 350*. Spray a casserole dish with cooking spray. The size needed will depend on how large your potatoes are.
• Peel and slice potatoes 1/4" thick. Gently boil until almost cooked. Set aside to drain. Avoid breaking slices.
• In the same pot, melt butter on medium/high heat. Add onion and saute until tender but not brown. Sprinkle with flour and allow the flour to be absorbed by the hot butter. You may need to reduce the heat to avoid scorching.
• Slowly add the warm milk, stirring constantly until the mixture thickens. Add salt, pepper, and the 1/2 cup of cheese, if using. Remove from heat and stir until the cheese has melted.
• Pour a small amount of the sauce in the prepared casserole dish. Top with half of the potato slices. Add half of the remaining sauce, followed by the rest of the potatoes and then the last of the sauce. Sprinkle with the 1/4 cup cheese, if using, and sprinkle with chives.
• Bake for 30 minutes or until cheese has melted and is turning a golden brown.

CHEESY SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers.
• Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.
• Stir Cheddar cheese into sauce until cheese is melted.
• Pour sauce over potato and ham mixture; sprinkle with paprika.
• Cover baking dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 1 hour.
• Remove foil and continue baking until lightly browned, about 15 minutes more.

SCALLOPED POTATOES WITH CHEESE

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

SCALLOPED POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
• Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
• Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
• Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 400°F (200 degrees C).
• Butter an 8x8 casserole dish.
• Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
• Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
• Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
• Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours (90min.) in the preheated oven.
• For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

CHEESY SCALLOPED POTATOES

Steps:

• Melt butter in skillet; add flour stirring constantly until well mixed
• Pour in milk and bring to a rolling boil until milk thickens like a sauce or gravy.
• Place a layer of potatoes in baking dish. Sprinkle with chopped onion, salt and pepper. Pour sauce over potatoes. Continue until all potatoes are in dish.
• Cover and cook in a preheated 350 degree oven for one hour. Remove cover and cook for 30 more minutes. Sprinkle with shredded cheese of your choice. Return to oven until cheese is melted.

SCALLOPED POTATOES WITH CHEESE

Steps:

• Wash, peel and thnly slice potatoes. Butter 1 1/2 quart casserole or baking dish. Place layer of onion slice and layer of sliced potatoes in dish, using about 1/3 of each. Sprinkle with salt, pepper and flour. Dot with butter or margarine. Repeat layers, finishing with potatoes. Pour on hot milk (cold will curdle with onion). Sprinkle top with grated cheese. Bake, uncovered, at 375 F 1 hour or until potatoes are tender and top is lightly browned. Serves 6 or more.

SCALLOPED POTATOES WITH THREE CHEESES

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.