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So easy and good, especially for winter night dinners.
Preheat oven to 425 degrees F.
Spread bottom of 9x13 inch baking dish with half of the butter. Put half of the potatoes in baking dish. Sprinkle with half of the minced garlic, drizzle remaining half of butter. Sprinkle with half of the cheese and half of the salt and pepper. Repeat layers. Heat milk almost to boil and then pour over potatoes.
Bake for about 45 minutes or until potatoes are tender and milk is absorbed. Top should be brown.
Simple and savory this way, but if you want, you could add diced ham.
Using the oven warms up the kitchen on these cold West Virginia days!
|Servings:||6 to 8|
|Time:||15 Minutes Preparation Time|
45 Minutes Cooking Time
By Dorothy from New Creek, WV
Easy breezy cheesy scalloped potatoes. Just that easy and cheesy!
Slice the potatoes thin, sprinkle flour over the potatoes and stir then add all the other ingredients leaving the 1/4 cup cheddar cheese to top the potatoes with.
You can make a sauce from the cheese, half and half, flour and salt and pepper, then pour over the rest and then top with the 1/4 cup cheddar cheese if you want. Some people find it smoother by doing this.
|Time:||10 Minutes Preparation Time|
60 Minutes Cooking Time
By Ann from Loup City, NE
Make a white sauce of margarine, flour, milk, and seasonings. Put 1/2 of potatoes into greased casserole. Cover with half of the white sauce. Repeat, adding the remainder of each. Bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover and garnish with cheese slices during last part of baking. Placing them in the microwave a few minutes helps shorten baking time.
By Robin from Washington, IA
Mix all together. Bake in oblong baking dish at 300 degrees F for 45 minutes.
By Robin from Washington, IA
By Robin from Washington, IA
Grease 9x13 inch pan. Spread potatoes in pan. Mix next 6 ingredients; pour over potatoes. Put crushed corn flakes over top. Drizzle margarine over top.
Make your scalloped potatoes a little more hearty by adding ground beef. This page contains ground beef scalloped potato recipe.
These are just what they say they are - easy. I love these potatoes because I think there are few things better than potatoes and Velveeta cheese baked together.
The perfect blend: potatoes and cheese. Very yummy!
I have used meatballs prepared, baked and frozen stirred in, OR bake a pork steak till tender and shred the meat into the potatoes. Stir in your favorite vegie--peas, beans, corn, which ever in to the potatoes. If using frozen vegies, allow about 1/2 cup milk more than boxed potato recipe calls for.
Prepare a scalloped or other prepackaged potato in a casserole as directed. Add a can of drained tuna. You can extend this even farther by adding canned mixed veggies or a single vegetable and even add leftover potato chips.
Preheat oven to 350 degrees F. Break butter over potatoes, salt, cover, bake 1 hour. Mix remaining ingredients and pour over and bake 30 minutes longer.
Preheat oven to 300 degrees. Put in an 8x8 inch greased baking dish. Heat margarine and cream of mushroom soup. Add potatoes, sour cream, cheese, salt and pepper. Top with green onions and bake. Can be frozen ahead. Wrap and freeze. Do not put on onions before freezing.
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I need some help locating a recipe called, New England Scalloped Potatoes. I have found many recipes on the net that have the same name, but haven't found the correct one. I have only had ONE bite of this dish. It tasted as though it was a baked potato, scooped out, and mashed with only sour cream. The person that made it didn't offer the recipe. Thanks!
Michele from KY
I found this recipe on the internet...
could it be what you are looking for?
If not ...this does sounds pretty good anyway! ;)
Vermont Scalloped Potatoes with Ham and Cheddar
1 tablespoon unsalted butter (Cabot Creamery Cooperative, Cabot)
1 medium onion, finely chopped (Pillner Farm, Putney)
one-half pound ham, cut into one-quarter-inch cubes or Canadian bacon, sliced into one-quarter inch ribbons (Winding Brook Farm, Morrisville)
3 pounds Russet potatoes, peeled and thinly sliced (Lewis Creek Farm, Starksboro)
1 teaspoon coarse Kosher salt
freshly ground pepper to taste
1 and one-half cups heavy cream (Monument Farms Dairy, Weybridge)
1 and one-half cups whole milk (Booth Brothers Dairy, Barre)
6 -8 ounces cheddar, to make about 2 cups grated (Cabot Creamery Cooperative, Cabot)
Melt butter over medium heat in a 10 to 12-inch saute pan or skillet, preferably oven-proof. Add onion and cook, stirring occasionally, until golden, about 3-4 minutes. Add ham or Canadian bacon and cook, stirring occasionally, until lightly browned, 4-5 minutes. Add sliced potatoes to pan along with salt and freshly ground pepper. Toss to distribute onion and ham among potatoes. Add cream and milk to the pan, increase heat to medium-high and bring mixture to a simmer. Preheat oven to 375 degrees. Simmer potatoes for about 15-20 minutes uncovered, or until potatoes are easily pierced with a sharp knife but do not fall apart. (If you did not use an oven-proof saute pan, transfer potato mixture to a baking dish at this point.) Sprinkle grated cheddar over the top of the potatoes and bake in oven for 15-20 minutes, or until top is golden and crusty. Let rest for 5-10 minutes before serving. Serves 6.
Note: Be sure to use Russet or other starchy potatoes such as Yukon Gold in this dish; the waxy kind will not do at all. This stove-top to oven method takes less time than using only the oven, although you could do that if you prefer. After you#ve added the milk and cream, skip the stove-top simmer and put the pan directly into the oven for about 45 minutes; then add the cheese and cook another 15-20 minutes.
Thank you Joyful for helping. The recipe I was looking for doesn't have any meat in it or onions/cheese.
I'm still searching for you! :)
Could this be it?
Are we getting closer ? ;)
SOUR CREAM SCALLOPED POTATOES
8 oz. sour cream
1/2 c. half and half
1/2 tsp. nutmeg
1/4 tsp. salt
4 med. potatoes (unpeeled and sliced)
In mixing bowl combine sour cream with half and half, and seasonings.
Toss with potatoes to coat.
Put potatoes into a buttered 8 x 12 inch baking dish.
Bake 20 to 30 minutes in preheated 400 degree oven until top is brown and potatoes are tender when pierced with a sharp knife.
Remove from oven and set aside for 10 minutes before serving.
Joy I think this is it! Oh my goodness, my sis in law will thank you tenfold! She has been looking for a while now.
Can I ask where you found this?
You can email me directly if you would like...ucmelaffn AT aol dot com
I saw a recipe for scalloped potatoes using chicken stock. I fixed it once and they were great, but I never copied the recipe. Does anyone have that recipe to share? Thank you.
By Janet from England
This looks like a good one-
Seasoned chicken broth and creamy butter make these scalloped potatoes bake up golden and crisp on top with moist and creamy layers. An everyday family favorite, this delicious dish also makes a spectacular side for your holiday table.
6 medium potatoes (2-1/2 to 3 lbs.)
2 medium onions, sliced
1/4 cup (50 mL) butter or margarine
2 tbsp. (30 mL) all-purpose flour
1-1/2 cups (375 mL) chicken broth (homemade or canned)
salt and black pepper to taste
2 cups (500 mL) fresh bread crumbs (coarse)
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch (23x33-cm) rectangular baking dish.
Scrub potatoes well and slice them very thinly (1/8 inch or 0.25 cm thick). It is not necessary to peel the potatoes, unless you prefer to do so. Place them in a bowl of cold water and set aside.
In a medium skillet, sauté sliced onions in 2 tbsp. (30 mL) of butter or margarine over low heat until evenly golden, 10 to 15 minutes. Set aside.
In a small saucepan, melt together the remaining 2 tbsp. (30 mL) of the butter or margarine and the flour over medium heat. Whisk in chicken broth, stirring constantly until the sauce thickens and bubbles. Continue to simmer for a minute or two, then remove from heat. Season to taste with salt and pepper.
Drain potatoes completely and layer them as follows: 1/3 of the potatoes, 1/2 of the onions, salt and pepper; 1/3 of the potatoes, remaining onions, salt and pepper; and finally all the remaining potatoes. Pour the sauce evenly over the potatoes and cover the baking dish tightly with foil. Bake for 45 minutes. Remove foil, sprinkle with bread crumbs and continue baking for an additional 45 minutes or until potatoes are tender and crumbs are crisp and browned. good luck.
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In skillet over medium heat, in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover; simmer 5 minutes or until hot and bubbling, stirring occasionally. Garnish with parsley sprig, if desired. 4 servings.
By Robin from Washington, IA