Does anyone have a tried and true scalloped potato recipe? Mine always comes out runny! Thank you:)?

Question

Thank you!

Answer 1

Parmesan Scalloped Potatoes


4 cups very thinly sliced potatoes
1 medium onion, thinly sliced
2 tablespoons flour
2 tablespoons grated Parmesan cheese
salt and pepper
2 tablespoons butter
1 1/4 to 1 3/4 cups hot milk

Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole. Sprinkle with some of the flour, Parmesan cheese, salt, and pepper. Dot with small pieces of butter.
Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole. Sprinkle with some of the flour, Parmesan cheese, salt, and pepper. Dot with small pieces of butter.

Answer 2

Slice potatoes and put them in a casserole dish. Add cream of mushroom OR cream of potato soup and a little milk to make the soup creamy. Chop some onion, add salt, pepper, a bit of parsley, and a dab or two of butter. Bake at 350 degrees for 1 hour. Add shredded chees on top if desired. Let potatos stand for 10 minutes after coming out of the oven. Sauce thickens more at that time. This is the greatest scallopped potato recipe i have ever used, and it's simple, and very tasty!! Good luck.

Answer 3

I do mine really differently, but it comes out healthier and, imho, tastier.

Slice up 3-4 good sized yukon gold potatoes. I don't peel them, but you can if you like. Cut up 1 red bell pepper and 1 green bell pepper to make sticks. Mix with the potato slices. Season however you'd like. I use basil, salt, pepper, and garlic but whatever you want would work just fine. Add small dollops of butter over the top. I usually use about 1-2 Tbsp depending on how big I'm making it. Bake in a covered casserole dish for 40 min. at 350. Test potatoes. If they're done, cover in your favorite shredded cheese and bake uncovered for another 5 minutes or so until the cheese is nice and bubbly. Serve!

I made up this recipe for Thanksgiving one year and it's been a hit ever since. :D

Answer 4

I'm thinking that boxed au gratin potatos is the way to go here!!! However, if you really want some homemade, here are some ideas: 1. 4 -6 Yukon Gold potatoes, microwaved until tender. Cool 2. 1 cube butter 3. 1 cup milk or half and half 4. 1 16 oz package of Velveeta 5. 1 tsp salt, 1/2 tsp fresh ground pepper 6. 2 cups shredded cheddar cheese 7. 1 cup grated parmesan Layer 1/3 of the potatoes in baking dish sprayed with cooking oil. Top with 1/3 of the butter, 1/3 of the Velveeta, and 1/3 of the cheddar cheese. Sprinkle with salt and pepper. Repeat layers until you are left with cheese. Pour milk over the potatoes and top with parmesan. Bake at 350 degrees for 1 hour or until casserole is slightly browned and bubbling.

Answer 5

(I make this in bulk!)

Fill a 1-1 1/2 inch deep casserole dish with 1 inch sliced potato (about and inch or so square, a little bigger just takes longer to cook... too thin and you'll have yummy mashed potatoes).

Dice a chunk of ham (again I go thick... cause I like ham). I'd chose something kinda salty... but you can use what you'd like.

Pour a can (or two) of Campbells Cream of Mushroom soup over the top.

Add a dash or so of milk.

Cover with foil. Bake in the oven on 425 for 20 minutes. Reduce heat to about 350 (or where ever you can find it comfortable that it won't boil over). Cook until potatoes are soft adding milk as needed. (Usually about an hour, hour and a half... smells great cooking... so I don't mind the wait. -Except I end up picking at it and nibbling on the ham ever time I check it... )

Add a package of shredded cheese, again, your choice. Stir in cheese until melted. Will thicken upon standing.

Serve.

My mother told me the recipe over the phone and said 5 large potatoes the first time I made this... I thought she said 5 pounds of potatoes... Needless to say - None went to waste. It's YUMMY!!

Answer 6

You might need to thicken it more if it is too runny.

I make mine in the crockpot and it is super easy.

I put a layer of sliced potatoes down, then a layer of velveeta cheese, then a layer of either ham or smoked sausage, then I repeat. When I get to the top, I pour some milk over it, put the lid on, and I am set.

I stir it every now and then to make sure it isn't sticking and when it starts softening up, I add my seasonings. (Usually just some salt and pepper and maybe some garlic powder).

It usually comes out thick and really cheesy.

Answer 7

Any recipe for Scalloped Potato's will work, just add more cheese than the recipe calls for, and bake it an extra 5 to 10 minutes, so the cheese can melt, and get browned.

Answer 8

"Golden Scalloped Potatoes" - 8 servings

1/4 cup butter
3 tbsp. flour
1 tsp. salt
Dash pepper
3 cups milk
5 large Yukon gold potatoes; peeled and thinly sliced

In large saucepan over medium heat, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Place potatoes in a greased 9" square baking dish. Add sauce and stir gently to coat. Cover; bake 30-40 minutes longer or until potatoes are tender.

Answer 9

yes, you might want to add some mild cheddar cheese. it usually has some creamy texture but not thin and runny!
go to allrecipes.com for their great recipes including scalloped potato's!
you might look on the Betty Crocker's scalloped potato box for their directions and see what you are not doing!
this dish is one of my favorites!
good luck!

Answer 10

I wing it but it goes something like this

Cook potatoes to almost done.

Chop up ham. Add.

Make cheese sauce like you would hard sauce, cheese, milk, thickener like flour. Disolve flour in milk then add cheese then turn on heat. Stir until thick. Pour over potat and ham. Onion if desired. Then bake. For cheese use a combo of cheddar and velveeta.