Scalllop Potaoes?

Question

Need a good recipe for good scalloped potatoes. My wifes turn out realy runny (wet). So a new recipe would be great! (she would kill me if I out did her on this one LOL) or advice on why hers turns out this way would be great!

Answer 1

When I make escalloped potatoes, I cheat and par-boil the potatoes first. I was ending up with rock hard potatoes before I did this. I also use Yukon Gold potatoes. You can use russet or baking potatoes that are drier and seem to add thickening to the end product.

When the potatoes have cooled (unless you really like burned hands), drain completely and thinly slice. PEELS LEFT ON!!

Into a buttered oven-proof (Pyrex-type) glass bowl layer
sliced potatoes,
thinly sliced onions
thin slices of sharp provolone cheese (or even Velveeta)
pats of butter
dried herbs (I use dill, parsley, paprika and Old Bay)
and repeat layers until bowl is full.

Pour heavy cream over the top, sprinkle some crushed cracker crumbs on top. Bake, covered in a 425 oven for about 30 minutes. Remove cover and continue cooking about another 20. This isn't "fast food" that's why it tastes good!

I was getting runny potatoes, too, until I switched over to heavy cream.

I won't tell your wife that you asked us for advice.
Hope this helps!

Answer 2

"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 a 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 at 325* - 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

Answer 3

If your wife's potatoes taste good, and it is just the consistency, she should mix 2 teaspoons of cornstarch with a tablespoon or two of cold water. After it is completely blended, stir a little of the sauce into the mix, blend together, and then mix the entire thing with the rest of the potato casserole. The cornstarch will thicken the sauce as it cooks. This suggestion may cause fewer hurt feelings than a new recipe!

Answer 4

Hi, Try just typing in scalloped potatoes recipes or go to www.allrecipes.com

To not have wet ones, I think you have to mix a little milk and flour together and slowly heat for a thickner and add some cheese. It would be better to check out several recipes online for exact measurements and ingredients.

Answer 5

SCALLOPED POTATOES

3 tablespoons butter
1 small onion, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 1/2 cups milk
1/4 pound sharp cheddar cheese, shredded
5 medium potato, peeled and sliced
1/4 teaspoon paprika

Preheat oven to 375 F. In 2-quart saucepan over medium heat, in hot butter, cook onion until tender, about 5 minutes. Stir in flour and salt until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly. Remove saucepan from hear; stir in 1/4 cup shredded cheese. In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat. Sprinkle with paprika. Bake, covered 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender. Makes 6 accompaniment servings.

Answer 6

I slice my potatoes, add some diced onion, add some butter. Mix some milk and flour together. Pour over the mix and stiff and bake for about half an houror until the potatoes are just about done. THen I take them out and stir them and add cheese. Stir the cheese in and finish the baking.

Answer 7

She could substitute cream instead of milk to make them less runny or use flour on the potatoes. Sorry....thats all I can offer cause I am on a diet and am drooling at the question. I would eat her runny potatoes. I would drink them if I had to.

Answer 8

Take the potatoes and toss them with a little bit of flour. It functions a a bit of thickener

Answer 9

here are some:
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German Potato Salad with Brats

Prep Time:10 min
Start to Finish:45 min
Makes:6 servings

1 tablespoon vegetable oil
6 fully cooked bratwurst (1 to 1 1/2 pound)
1 package (4.9ounces) Betty Crocker® scalloped potatoes
2 3/4 cups hot water
2 to 3 tablespoons white vinegar
Paprika, if desired


1. Heat oil in 10-inch skillet over medium heat. Cook bratwurst in oil, turning occasionally, until brown; remove from skillet and drain.
2. Heat Potatoes, Sauce Mix and hot water to boiling in same skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender.
3. Stir in vinegar. Place bratwurst on potatoes. Cover and simmer about 3 minutes longer or until hot. Sprinkle with paprika.

High Altitude (3500-6500 ft) Increase hot water to 3 cups and first simmer time to about 22 minutes.
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Scalloped Potatoes

INGREDIENTS
5 potatoes, peeled and sliced
1 (8 ounce) package Cheddar cheese, cubed
1/2 cup butter
1 cup milk
2 teaspoons cooking sherry
1 cup cornflakes cereal crumbs

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and place in a 2 quart casserole dish.
In a microwave safe dish combine cheese, butter and milk. Microwave until cheese and butter melt; stir in the sherry. Pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
Bake in preheated oven for 15 to 30 minutes, or until heated through.

Servings Per Recipe: 5
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Scalloped Potatoes

INGREDIENTS
1 (10.75 ounce) can condensed Cheddar cheese soup
1/2 cup chopped onion
freshly ground black pepper
4 large baking potatoes, scrubbed
1/2 cup shredded Cheddar cheese

DIRECTIONS
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.

Servings Per Recipe: 6
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Good luck! Hope you beat her!