i just want a basic,non complicated recipe for scalloped potatoes?

Question

i've never made them before and i would like to make some to go with the turkey i'm making for my family

Answer 1

My son is a great cook and his scalloped potatoes always have cheese in them. I guess it is just personal taste to have them with or without the cheese.

Here is one recipe --
Easy Scalloped potatoes
Ingredients:
8 large potatoes, thinly sliced
1 can cream of chicken soup
1 can cheddar cheese soup
1 can milk

Slice potatoes in 1/4 inch slices. Mix soups and milk. Layer potatoes and soup mix. Top with soup. Bake 45 minutes or until potatoes are tender at 350 degrees.
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Answer 2

Basic Scalloped Potatoes

Answer 3

Slice the potatoes, and some onions. Layer the potatoes and onions. In between the layers sprinkle: melted butter; flour; garlic salt; pepper; parsley. As you finish each layer pour some milk over it. When it's assembled, if the milk isn't about 2/3 up, add a bit more. Bake in 350 degree oven for about 45 minutes.Test to make sure it's done.

By the way, ReNate's recipe is for augratin potatoes, not scalloped.

Answer 4

The basic concept of scalloped potatoes is layers. Layers of potato slices, topped with flour, butter/margarine, onions, and salt/pepper. Hundreds of variations of this exist.

Two of the best tips I have seen for making easy to cook scalloped potatoes are:

Pre-cook the potatoes for 10-15 minutes, then slice them how you want, thin or thick.

Stir the flour into the milk making a lump-less liquid a little thicker than water, not as thick as pancake batter, then pour this carefully into cracks of top layer near edge of baking dish, until you have covered the entire layer count up to about 1/2 inch above top layer.

Have fun, and enjoy!

Answer 5

I've made these potatoes before and everyone loved them.
The recipe is from an old cook book that Vincent Price and his wife put together.
They traveled the world and were real "foodies" by today's standards.
the book is really cool, "A Treasury Of Great Recipes" by Mary and Vincent Price.--I've seen it on E-bay
anyway...Thinly slice 8 potatoes and cook in salted water for 3 minutes
drain
put half of the potatoes in a buttered baking dish-pref oval
and sprinkle with fresh ground pepper and salt and 1 cup Gruyere cheese--a type of Swiss
put remaining potatoes in dish and add 2 cups light cream and sprinkle with another cup of Gruyere
bring to a boil over direct,stove top heat--med to low for 15 min
put under the broiler for 1 or 2 minutes and serve
the easiest, tastiest potatoes

Answer 6

Easy here you go:

Peel and slice potatoes into 1/8 inch roundwise. Boil potatoes in 1 quart whole milk and 1 cup heavy cream, salt, pepper and2 to 4 chopped garlic cloves, 1 teaspoon mustard powder. Butter a big casserole or roasting pot and pour the half cooked potatoes in half first then layer of grated cheese - 1 cup (white or yellow; I like white) can be Swiss, Cheddar or Parmesan or combo - put some dots of butter - then next layer of potatoes and top with another cup or cup and a half of cheese. Bake 325 for about 30 mins.

Answer 7

Scalloped Potatoes with Ham Recipe Courtesy of Cathy Lowe





2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese

Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

Answer 8

The fastest way I know is to slice up your potatoes, and mix a can of Cr or mushroom, or cr of celery soup with some milk, s&p, pour this over the potatoes. You can add in some sliced of diced onion. and Bake this in the oven for about an hour at 350 degrees.

Answer 9

This is truly a yummy easy one.
cut up about 4 to5 medium potatoes, slice them very thin.
prepare a can of mushroom soup / with 1/2 can of water. pour all on the potatoes & bake at 350, for about an hour.

Answer 10

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.