Recipe: Scalloped Potatoes - 11 Recipes

Scalloped Potatoes with Horseradish and Herb Cheese

4 large potatoes
1 teaspoon grated fresh horseradish
1 cup heavy cream
4 ounces herbed double-cream cheese (Boursin)
1 medium onion, thinly sliced
1/2 cup grated Parmesan cheese
Salt and cracked black pepper

Preheat oven to 350 degrees F. Slice the potatoes very thin and store in a bowl of water until needed. In a small bowl combine horseradish, cream, and herb cheese. Mix well. Liberally butter a 9-inch baking pan. Place a layer of potatoes on the bottom, then a layer of onion. Sprinkle with Parmesan cheese, then layer again with potatoes, onions, and cheese. Repeat until all the potatoes and onions are used. Pour cream mixture over everything and top with the last of the Parmesan cheese. Bake 45 minutes to 1 hour, or until potatoes are tender and cheese is golden brown. Let sit 5 minutes before cutting to allow it to set up a bit.
Serves 4

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Crock-Pot Scalloped Potatoes

2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 Small onion, thinly sliced
1 cn Cream of mushroom soup - (10 oz.)
1/4 cup Flour
1 ts Salt
4 sl American cheese

Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sl iced potatoes in greased CROCK-POT. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes before serving

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Crock Pot Scalloped Potatoes with Ham

8 to 10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar or american cheese
1 10-ounce can cream of celery or mushroom soup
paprika (opp.)

Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4 hours).

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Dodie's Gourmet Scalloped Potatoes

2 lbs thawed Tator Tots
1/2 lb grated sharp cheddar
1 can cream of chicken soup
2 cups sour cream
1 cup melted butter
3 cups corn flakes
1 bunch sliced scallions
Salt/pepper

Mix all but 1/2 cup butter & corn flakes. Pour into greased casserole pan. Sprinkle w/corn flakes and drizzle remaining butter on top. Bake at 350 for 1 hr.

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Scalloped Potatoes and Polish Sausage

4-5 medium potatoes, peeled and sliced thin
1 medium onion, peeled and sliced thin
Salt and pepper to taste
1 lb Polish Sausage or Kielbasa
Cheese Sauce:
2 T butter or margarine
2 T flour
1 C milk
2 T white wine
1 C shredded sharp cheddar or American cheese
dash of salt and pepper

In measuring cup microwave butter or margarine 45- 50 seconds, until melted. Stir in flour until smooth. Stir in milk and wine. Continue stirring until well blended. Microwave 4-6 minutes, stirring every 2 minutes until thick. Once sauce is thick enough to coat a spoon, blend in cheese, salt, and pepper. Microwave 1-2 minutes, until cheese melts. Set aside. In 3-quart casserole dish, layer 1/4 of the potatoes and onion slices, sprinkle on salt and pepper, and pour 1/4 of cheese sauce on top. Continue layering until all ingredients are used, ending with cheese sauce. Elevate flat bottomed dish on inverted saucer and place on turntable if available (if not, rotate dish 1/4 turn every five minutes). Microwave 5 minutes. Reduce to medium (50%) power and microwave 15-20 minutes, until potatoes are almost fork-tender. Cut sausages into chunks or, if they are in links, pierce them to keep from exploding, and arrange on top of potatoes. Microwave 4-7 minutes until sausages are done, rotating dish 1/2 turn every 3 minutes. Let stand, covered with wax paper, for 5 minutes.
Serves 4-6

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Scalloped Potatoes With Beef Franks

1 lb. Sharp Cheddar cheese
1 lb. Monterey Jack cheese
5 large Russet potatoes
1 can cream of mushroom soup
1 can coconut milk
1/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper
2 cloves freshly crushed garlic
1/2 chopped onion
1- pkg. Ball Park Beef Franks (optional)

Slice potatoes 1/4 inch thick. Combine in a bowl, cream of mushroom soup, coconut milk, milk, salt, pepper, and fresh garlic (set aside). Chop onions finely, grate cheeses and combine them together. Cut hot dogs into bite size pieces. In a 9x13x2-inch Pyrex dish, layer potatoes, hot dogs, sprinkle handful of onions, and about 5 or 6 tablespoons of soup mixture, then the cheeses last. Continue to layer until the pan is full. After the pan is full, pour the rest of the soup mixture over the top. Add the rest of the cheeses to cover the top completely. Bake at 350 degrees F. for approximately 1 hour or until you can put a knife through the potatoes easily.

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Scalloped Potatoes With Cheese
This is an absolutely no-fail recipe--no matter how you change it. I use any type of cheese (cheddar, Swiss, provolone), russet potatoes in place of red, and any kind of milk I have in the fridge. It's terrific with roasted chicken or pork

1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyere cheese
1 cup skim milk

Preheat oven to 425 degrees. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 degrees for 40 minutes or until potatoes are tender.
Yield: 7 servings (serving size: 1 cup).

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Creamy Scalloped Potatoes

2 lb potatoes (about 6 medium)
1/4 tsp pepper
3 tbs butter
1 small onion, thinly sliced
1 can cream of mushroom soup
1/4 cup flour
1 tsp salt
4 slices American cheese

Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sliced potatoes in greased crock pot. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on low 7 to 9 hours, or 3 to 4 hours on high. Add cheese slices 30 minutes before serving (Recipe may be doubled for 5-quart model).

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Cider Scalloped Potatoes
This recipe can be baked in a casserole or individual gratin dishes

2 tablespoons all purpose flour
1 cup 1% low fat milk
1 cup apple cider
1/2 cup low sodium, fat free College Inn chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup, or 2 ounces shredded smoked Gouda cheese
1/2 cup, or 2 ounces shredded Jarlsberg cheese
2 pounds Yukon Gold potatoes, peeled and thinly sliced Directions

Preheat oven to 425 degrees. Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper, and nutmeg; bring to a boil over medium high heat, stirring constantly. Remove from heat. Combine cheese in a small bowl. Arrange half of potato slices in a shallow 3 quart casserole dish, sprinkle 1/2 cup of cheese blend mixture. Arrange the remaining potato slices on top. Pour the cider mixture over the potatoes and bake at 425 degrees for 25-30 minutes. Remove from oven. Sprinkle with 1/2 cup cheese blend mixture and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes before serving.

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Chilli Scalloped Potatoes

1 package scalloped potatoes
2 cups hot water
2/3 cup milk
8 franks, cut into 1-inch pieces
1 (15 ounce) can chili beans, drained
1/2 cup shredded cheddar cheese (2 ounces, optional)

Heat Potatoes, Sauce Mix, water, milk and franks to boiling in a 10-inch skillet; reduce heat. Cover and simmer 16 to 17 minutes, stirring occasionally, until potatoes are tender. Stir in chili beans; sprinkle with cheese (optional). Cover and heat, without stirring, about 3 minutes, until beans are hot and cheese is melted.
Makes 5 servings.

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Scalloped Root Vegetables

1 large oven cooking bag
1/4 cup all-purpose flour
2 baking potatoes
2 sweet potatoes
4 parsnips
I small onion, chopped
I teaspoon salt I teaspoon pepper
3 cups whipping cream

PLACE oven bag in a 13x9- inch baking dish. Add flour; twist end of bag, and shake to coat. PEEL potatoes and parsnips, and cut into 1/4-inch-thick slices. Add vegetables, salt, and pepper to oven bag, and shake to coat. Add cream squeeze bag to blend ingredients
CLOSE oven bag with nylon tie- cut 6 (1/2-inch) slits in top of bag BAKE at 350 degrees F for I hour. Re- move from oven, and let stand 10 minutes.
Yield: 8 servings