looking for a recipe for..........?

Question

scalloped potatoes or au gratin potatoes. would like to make from scratch, not the boxed kind. please and thank you!

Answer 1

I make them with onions...it adds a whole bunch of flavor. Everyone has seconds...
15-20 potatoes (washed, peeled and sliced thin)
1 spanish onion (peeled and sliced thin)
1 1/2 cup milk
4- 5 tbsp margerine or butter
garlic salt or powder
salt & pepper
2- 2 1/2 cups grated old cheddar cheese
flour
oregano
If using a glass dish, grease the sides and bottom. Layer potatoes to cover bottom, sprinkle some garlic, salt, pepper, oregano, dabs of margerine, sprinkle with flour, pour some milk. Sprinkle some cheese. Add onions over cheese. Continue layering until pan is full. You may come up a little over the top because the potatoes will shrink down. I always put a little extra cheese on top. Bake at 350 covered with tinfoil for 1 to 1/2 hours, until potatoes are tender. Take off tinfoil and broil until top is brown and bubbly. Yummy.

Good luck and enjoy.
You can make them with cream...my grandmother used to, I find that the lighter version (with milk) is almost as good.

Answer 2

Confetti Scalloped Potatoes

Ingredients

(6 servings)

1/2 c Butter or margarine
1/2 c Chopped onion
1 pk Frozen hash brown potatoes, 16 oz.
1 cn Condensed cream of mushroom soup, undiluted (10 3/4 oz)
1 cn Milk (soupcan)
1 c Shredded cheddar cheese (4 ounces)
1 sm Green pepper, cut into strips
2 tb Pimiento, chopped
Dash pepper
1 c Cheese cracker crumbs, divided


Instructions

In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the crumbs. Pour into a shallow caserole; top with remaining crumbs.
Bake at 375 for 35 to 45 minutes.

Answer 3

I used to make this the old-fashioned way; layers of sliced potatoes, onions, salt and pepper and flour. Then poured milk on top and baked. But found making a white sauce ensures me a thicker, creamier sauce with no spill-over in the oven.
(I use red potatoes---tastier)

HOME-STYLE SCALLOPED POTATOES:
5 Tablespoons butter or margarine
5 Tablespoons all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups potatoes, peeled, thinly sliced
1 onion, sliced
In a large saucepan, melt butter; stir in flour, salt and pepper until blended to make a paste. Add milk. Gradually stirring, bring to a boil; cook for 2 minutes or until sauce is thickened.
Place layer of potatoes and onions in a greased 3-qt. baking dish. Pour sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees for 60-70 minutes or until potatoes are tender and top is lightly browned.

Answer 4

Let me introduce you to an amazing website: www.recipezaar.com
You will find more than enough recipes for both scalloped and au gratin potatoes. It's a very, very addicting and fun website.

Answer 5

three cheese garlic potatoes
INGREDIENTS:
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Answer 6

INGREDIENTS:
2 to 2 1/2 pounds red-skinned potatoes
2 tablespoons butter
1/2 cup diced onion
2 small cloves garlic, minced
1 tablespoon fresh chopped parsley
2 tablespoons flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
salt and pepper, to taste
PREPARATION:
Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking.
In a saucepan, melt butter over medium-low heat.
Add the diced onion and sauté until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened.
Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350° for 40 to 50 minutes, or until potatoes are tender

Answer 7

This is what I like to do for that:

Take one or two cans of New Potaoes, slice them. Without the water, add to a pot on medium or medium high heat. Add in a little bit of butter and some Spices of your choice (I prefer mrs. Dash Garlic and Herb). Once they have been cooking for a few minutes, grate a fair amount of cheese over the pot and mix it in well (turn the heat down at this point). Cheesy Potatoes!

Answer 8

Cheese and Bacon Potato Bake

1- 13 3/4 oz can of chicken broth
5 med. potatoes, pared and thinly sliced
1 large onion, thinly sliced
6 slices of bacon
3 TBLS all purpose flour
1 Cup shredded sharp cheddar cheese

In med. saucepan, over med. heat heat broth to a boil. reduce heat - Add potatoes and onion. Cover and simmer 5 min. Drain, and reserve 1 1/2 cups of broth. I skillet, cook bacon. Remove and crumble. pour off all but 3TBLS of drippings. Blend flour into reserved drippings and add to broth. cook over med. heat, stir const. until thick. Stir in cheese until melted. In greased 2 qt. baking dish layer 1/3 each - potato and onion mix, sauce and bacon, repeat layers.Bake at 400 for 35 min.
I have another one too if you don't get one you want to use. Just email me.

Answer 9

very easy, use whatever potatoes you like, (i like new potatoes), just make sure you slice them thin. very thin. and try to keep the same consistency to the size, this affects the cooking time and overall product. place them in you in a glass (Pyrex) baking dish. salt, pepper, garlic powder, onion powder, and dried parsley. toss to ensure even coverage. fill dish about half full of half and half, then cover with cheese. cheddar, blend, what ever you prefer. cover the dish with aluminum foil and make sure it's covered tightly. you want very little steam to escape. bake at 350 for hour, you may have to test how done the dish is depending on type of potato and how thick it was cut. but that's it.

Answer 10

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