How do you make scalloped potatoes?

Answer 1

SCALLOPED POTATOES
Betty Crocker

2 # potatoes
¼ cup chopped onion
3 T flour
1 t salt
¼ t pepper
¼ cup butter
2 ½ C milk - heated


Preheat oven to 350 F.

Make 4 layers of potatoes. Over 1st 3 layers sprinkle onion, flour, salt, pepper, and butter, finish with the 4th layer of potatoes.
Pour heated milk over dish, cover, and bake 30 minutes. Uncover, and bake an additional 60-70 minutes.
Sprinkle 1-2 cups sharp cheddar over for the last 10 minute if desired.
Serving Size: 6

Answer 2

Here are some easy instructions for great scalloped potatoes!

Things You'll Need
4 to 5 medium potatoes
2 finely minced garlic cloves
1/4 c. butter
1 1/2 c. heavy cream

Steps

1 Heat the oven to 350 degrees F.

2 Melt the butter in a small saucepan over medium heat and add the garlic. Season well with salt and pepper, and sauté slowly for about 1 to 2 minutes, stirring constantly.

3 Add the cream and bring to a simmer. Shut off the heat.

4 Taste and adjust the salt and pepper - and be generous with the pepper.

5 Peel and slice the potatoes about 1/4-inch thick.

6 Arrange one layer of potatoes in the bottom of a thick-walled casserole dish, about 9-by-13 inches or 1 1/2 quarts. The exact size isn't important as long as the casserole isn't too deep. You can even use a pie pan.

7 Spoon some of the cream over the potatoes.

8 Arrange another layer of potatoes, top them with more cream, and repeat until all of the potatoes have been used. You may not need all the cream, but use enough to make the dish loose and creamy. It will thicken as it bakes.

9 Cover and bake for about 45 minutes. Uncover and cook another 15 to 25 minutes. Test by piercing the center with a thin knife. It's done when the potatoes are soft and offer no resistance to the knife.

10 Achieve that gratinéed look by browning the dish briefly under the broiler.

Answer 3

This is how always make them. Now this is my recipe, so nothing is measured, it's mostly just dobs and sprinklings.

I usually just peel and thinly slice the minimum amount of potatoes I think I'll need, and then do more if required.
Finely dice half an onion.
Pan fry three whole rashes of bacon, or five short rashers.
Grease a shallow baking dish and layer some of the potatoes.
Dob the potatoes with some chopped butter, sprinkle with paprika, grated cheese, some of the onion and bacon and dob all over with sour cream.
Repeat layers until you reach the top.
Sit the dish on a rack in the pre-heated oven (180 C) and pour in a little milk, about a 1/4 of the way up. If you put too much in the scalloped potatoes won't thicken. They should take 1 1/4 hours, but just test with a knife.

These are so yummy, my boyfriend is always asking me to make them. They are a great side dish, but personally I love to eat them by themselves.

Answer 4

BEST-EVER SCALLOPED POTATOES

4 medium potatoes
milk
shredded cheddar
1 large onion
garlic powder
oregano

Scallop potatoes by slicing width-wise to create very thin circles. Thinly slice onion and separate into thin strips. Layer alternately: potatoes, onion, cheddar, dash of spices; repeat until casserole dish is 3/4 full. Top with cheddar. Pour milk into casserole until it's about 1/2 filled up the sides.
Bake at 350°F for about 1 1/2 hours until potatoes are tender (sometimes longer for thicker-cut potatoes). Test with fork, let sit for 10 minutes before serving.

Answer 5

In the past, whenever I tried to make scalloped potatoes, the recipes called for the layering of the flour and butter between the potatoes and pouring milk over all. But I found that when it was done, I had pockets of flour that I didn't like. So I altered my recipe and made a rue out of the flour and butter. I melted the butter, added the flour and stirred together and then added the milk. I heated it until it started to thicken. This is also a good point to turn it into au graten potatoes by adding the cheese. For the potatoes, I parboiled them first so they wouldn't turn that nasty gray on me which they did when I did the layering of the flour and butter. So, parboil them, slice them - don't have to be as thin sliced as when raw. Drain, stir into the mixture of the rue and cheese and pour into your baking pan. That way everything is well mixed, the potatoes are all coated, and then you just finish cooking them in a 350º oven until the top is golden and the potatoes test done with a fork.

Answer 6

BEST-EVER SCALLOPED POTATOES

4 medium potatoes
milk
shredded cheddar
1 large onion
garlic powder
oregano

Scallop potatoes by slicing width-wise to create very thin circles. Thinly slice onion and separate into thin strips. Layer alternately: potatoes, onion, cheddar, dash of spices; repeat until casserole dish is 3/4 full. Top with cheddar. Pour milk into casserole until it's about 1/2 filled up the sides.
Bake at 350°F for about 1 1/2 hours until potatoes are tender (sometimes longer for thicker-cut potatoes). Test with fork, let sit for 10 minutes before serving.

Answer 7

Peel and slice the amount of potatoes you want.
I usually do about 6 cups.
Then layer them in a casserole dish or cake pan that has been sprayed with Pam.
Layer:
potatoes
sliced onion
cream of mushroom soup
you can sprinkle shredded chedder cheese in there too if you want.
and another layer of each
Bake it for an hour at 350 degrees, covered.
When they are tender I increase the temperature to about 450 and take off the cover to brown them.
That would take 15 minutes or more depending on how dark you want them.

Answer 8

These are all very good!!

Ham Scalloped potatoes

INGREDIENTS
6-7 Yukon Gold potatoes, peeled and thinly sliced
1 small onion, chopped
3 cloves garlic, minced
1-1/2 cups shredded sharp Cheddar cheese
1 pound ham, diced into 1/2-inch pieces
5-1/3 cups heavy cream


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
Bake in the preheated oven until the potatoes are tender, about 1 hour.

Scalloped potatoes

INGREDIENTS
6-3/4 Yukon Gold potatoes, peeled and thinly sliced
1-1/3 small onion, chopped
1-1/3 cloves garlic, minced
1-1/3 cups shredded sharp Cheddar cheese
1 pound ham, diced into 1/2-inch pieces
5-1/3 cups heavy cream


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
Bake in the preheated oven until the potatoes are tender, about 1 hour.

Swiss scalloped potatoes----- very good

INGREDIENTS
5 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1 (4 ounce) jar diced pimientos, drained
3 garlic cloves, minced
2 cups shredded Swiss cheese, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5 ounce) can chicken broth
2 tablespoons butter or margarine


DIRECTIONS
In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375 degrees F for 1 hour.
Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.

Answer 9

I peel and slice potatoes and onions. I melt some butter, pour a little in the bottom of a slow cooker, then a layer of potato slices, some onions, salt & pepper, a little milk, sprinkle some flour, more melted butter, and repeat the layer until you run out of potatoes. Cook them in the slow cooker until tender. I cook them on low if I'm cooking them overnight or all day, and on high if I'm only doing them for about 4 to 5 hours. (They really taste much better if you do them a long time in my opinion.)

Answer 10

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a good-ol Idaho baking potato, or a russet potato. cut them about 1/8 in think that will give you the best texture.