Best scallopped potatoes recipe?
• United States
17 Apr 07
This recipe is amazing, it is very creamy and I serve it everytime I make scallopped potatoes: Elegant Scalloped Potatoes 8 large baking potatoes 6 tablespoons butter or margarine 6 tablespoons all-purpose flour 1 to 2 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 3-1/2 cups milk 12 ounces process cheese (Velveeta), cubed 1/3 cup crumbled cooked bacon 1 cup (4 ounces) shredded cheddar cheese 1/4 cup sliced green onions Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly. In a saucepan, melt the butter. Stir in flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from heat; set aside. Cut the potatoes into 1/4-in. slices. Place a third of the slices in a greased 13-in. x 9-in. x 2-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 350° for 15 minutes or until cheese is melted. Yield: 10-12 servings
• United States
5 Apr 07
My family loves these scalloped potoaes every time we go to my boyfriends moms place. 4c. sliced potatoes 1 tsp. salt 1/8 tsp.pepper 2 tbsp.flour 2 tbsp. finely chopped onions 8 oz. shredded sharp cheddar cheese 2 tbsp. butter 2 c. milk Place half of potatoes in the bottom of a greased baking dish. Sprinkle with half the salt, pepper, flour, onion, and cheese.Dot with butter. Repeat the next layer then add milk to cover potatoes. Cover with a lid or foil, place in oven an bake at 350 degrees for 30 - 40- minutes or until potaotes are tender.Remove the cover towards the end to allow browning.
5 Apr 07
this is for you to try out. Hope you will love them Creamy Scalloped Potatoes For four to six servings you'll need: * 4 large baking potatoes, peeled * 2 Tbsp finely chopped shallots or onions * 1/2 tsp freshly grated nutmeg * 1 tsp salt * freshly ground pepper * 1 c milk * 1 c whipping cream * 1 c grated Gruyère cheese Preparation: * Thinly slice potatoes (about the thickness of a nickel if you can manage it!). * In large bowl combine potato slices, shallots, 1/2 tsp nutmeg, salt and pepper to taste. * In a medium pot over medium-high heat bring cream to boil. * Add shallots, nutmeg, salt and pepper, stir. * Add potatoes, reduce to low (keep uncovered) and cook for 35 minutes until sauce is thickened. * Transfer potato mixture to buttered baking dish. * Top with grated cheese, lightly sprinkle nutmeg, salt and pepper on top. * Broil for 2 to 3 minutes until top is crisp and golden. Tips: * Do not wash the sliced potatoes — the starch in them will help to thicken the sauce. Cook slowly to avoid burning. If liquid is absorbed before they're fully cooked, add a little milk. Good served with: * Baked lamb/chicken.