scallop potatoes?

Question

how to make

Answer 1

6 - 8 potatoes, sliced thinly
1 onion, sliced thinly
white sauce
1/2 cup shredded cheese (optional)

Make white sauce (melt 2 T butter over low heat, add 2 T flour, 1/4 t salt and dash of pepper. Stir until blended and add 2 Cups milk stirring constantly. Cook until it thickens and bubbles. If desired, add shredded cheese and cook until cheese melts.) Put layer of potatoes and onions in casserole cover with white sauce. Repeat. Bake at 350 degrees, covered, for 1 hour. Continue baking uncovered for 30 minutes.

My favorite is made with Monterrey Jack cheese. I also use this as a main dish by adding ham steaks in potato/onion layers.

Answer 2

Scalloped Potatoes
Serving Size : 8

3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper

Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.

Answer 3

Scalloped Potatoes

INGREDIENTS
3 pounds potatoes, thinly sliced
salt to taste
9 tablespoons all-purpose flour
6 tablespoons butter, diced
1 quart milk
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.

Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.

Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.

Answer 4

Cheesy Potatoes

8 medium sized potatoes
1 c. cheddar cheese, shredded
1 can of mushroom soup

Directions:

Wash, peel and slice potatoes into 1/8-1/4" thick slices.

I started to layer the potatoes and cheese, then top them
with the mushroom soup, but decided to lightly stir it all
together after I put everything in the pan

Bake at 350 degrees for 1 hour or more, until the top begins to brown lightly.
Let cool for 5 minutes before serving because it will be very hot.

Answer 5

my moms recipe

Ingredients
2 tablespoons olive oil
1 tbsp of soft butter
1 onion, sliced thinly
2 teaspoons garlic
1 teaspoon thyme
1 teaspoon salt and pepper
6 "Yukon Gold" potatoes
2 cups grated Swiss cheese
2 cups 35% cream
1 pinch of nutmeg
1 baking dish (approx 8" by 8"

Preparation

Peel and thinly slice the potatoes and onions to 1/8" in thickness.

In a large bowl, toss the potatoes, onions, garlic, herbs, olive oil and half of the grated cheese. Season properly.

Butter the baking dish and place the above combination in it.

Top with the second half of the cheese and the cream. Press down with your hands to make sure the cream spreads over the surface of the ingredients.

Cover with a lid or tin foil and bake for 90 minutes at 325F. Remove the cover and continue baking for another 30 minutes or until the dish has turned a golden brown colour.

Answer 6

buy betty crocker scalloped potatoes and switch the water and milk measurements, i.e, instead of 2 cups of water, use 2 cups of milk and continue with directions - no one will ever know they aren't home made from scratch.

Answer 7

slice as thinly as you want.
dip in a batter made from gram dahl (lentil flour) and water.
fry until golden.
drain.
also can use pumkin or sweet potato.
gram dahl flour is much tastier than plain old yicky wheat flour batters. can get at health food stores and asian supermarkets

Answer 8

this sites has the recipes for scallop potato
http://southernfood.about.com/od/scallopedpotatoes/r/bl60901b.htm
http://www.cooks.com/rec/search/0,1-0,scallop_potatoes,FF.html

Answer 9

betty crocker is the best .. the other lower priced brands have potatoes that have spots and such.....