Scalloped Potatoes With Tillamook Cheddar Recipes

CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

SHARP CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

SIMPLY RICH CHEDDAR SCALLOPED POTATOES

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

SCALLOPED POTATOES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
• In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
• Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole.
• Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.

CHEDDAR SCALLOPED POTATOES

Steps:

• 1. In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper and thyme until blended.
• 2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup. Remove from the heat; stir in sour cream until blended.
• 3. In a greased 13-in. x 9-in. baking dish, layer with half of the potatoes, cheese and white sauce. Repeat layers.
• 4. Cover and bake at 375° for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.( I sometimes add bacon or ham to these, also have used white cheddar which is really good). Salt and pepper to taste.

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.

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.

SCALLOPED POTATOES WITH TILLAMOOK CHEDDAR

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking dish with 1 tablespoon butter. In a small bowl combine cheeses; set aside. In a 4-quart saucepan combine half-and-half, salt and pepper. Peel potatoes and slice 1/16-inch thick. Add to saucepan and bring just to a simmer. Remove from heat and carefully pour potato mixture into prepared baking dish. Distribute potatoes evenly in pan and sprinkle with cheese. Dot the top with small pieces of remaining butter. Bake 45 minutes or until potatoes are done and top is golden. Let rest 10 - 15 minutes before serving.

SCALLOPED POTATOES WITH TILLAMOOK CHEDDAR

Steps:

• Preheat oven to 350*. Butter baking dish. In a 4 qt. saucepan combine half-n-half, salt and pepper. Add sliced potatoes and bring to a simmer. Remove from heat and carefully pour potato mixture into prepared baking dish. Distribute potatoes evenly and sprinkle with cheese. Dot with butter. Bake 45 minutes until golden. Let rest for 10-15 minutes before serving.