Recipes for "scalloped potatoes"

Gather the ingredients. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.

Wash and peel potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices.

Arrange potatoes in the prepared dish.

Melt butter in a large pot over medium-high heat. Cook onion and garlic in melted butter until soft and translucent, 7 to 10 minutes; stir in broccoli soup, celery soup, milk, salt, pepper, and about ½  of the Cheddar cheese; cook until cheese has melted.

Pour cheese mixture over potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or a lid.

Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

Gather the ingredients.

Place sliced potatoes into the slow cooker. Mix shredded cheese, ham, and onion together in a bowl. Add to potatoes in the slow cooker; mix well.

Stir condensed soup and water together in the bowl. Season with garlic powder, salt, and pepper. Pour evenly over potato mixture.

Cook on High until potatoes are tender, about 4 hours.

Enjoy!

Place potatoes, onion, and butter in a large microwave-safe dish.

Mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated.

Pour milk over the potatoes.

Cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes.

Allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Layer 1/2 of the potatoes, 1/2 of the ham, and 1/2 of the onions in a 2-quart baking dish; repeat layers.

Cook milk, peas, flour, butter, parsley, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.

Stir Cheddar cheese into sauce until melted.

Pour sauce over potato and ham mixture; sprinkle with paprika. Cover with aluminum foil.

Bake in the preheated oven until potatoes are tender, about 1 hour. Remove foil and continue baking until lightly browned, about 15 minutes more.

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

Layer 1/3 of the potatoes in the bottom of the prepared baking dish; season with salt and pepper. Sprinkle 3 tablespoons flour over top, then dot with 1/3 of the butter. Repeat layering twice more, then pour in enough milk to fill the dish 3/4 full.

Bake in the preheated oven, checking every 15 minutes, until milk comes to a boil, 45 to 60 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue to bake until potatoes are tender, 45 to 60 more minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Combine soup and onion in a medium bowl; season with pepper. Set aside.

Cut potatoes into 1/4-inch thick slices.

Arrange one layer sliced potatoes in the bottom of the prepared casserole dish. Spoon one layer of soup mixture over potatoes. Arrange another layer of potatoes on top, followed by more soup mixture. Continue layering until all the potatoes and soup mixture have been used. Sprinkle Cheddar cheese over top of casserole.

Bake in the preheated oven until potatoes fully cooked and cheese is bubbly, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.

In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.

Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.

Melt butter in a saucepan over medium heat. Add flour and whisk until smooth. Slowly whisk in broth, then add mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper. Cook and stir until thick and bubbly, about 2 minutes.

Layer potatoes and onion in the prepared baking dish. Pour the broth mixture over top and cover with aluminum foil.

Bake in the preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove the foil and continue to bake until golden brown, about 15 more minutes. Sprinkle with chives to serve.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.

Whisk condensed soup, milk, and pepper together in a bowl.

Layer potatoes and onion in the prepared casserole dish. Pour soup mixture over top; it should almost cover potatoes and onion. If it doesn't, add more milk.

Cover and bake in the preheated 375 degrees F (190 degrees C) oven until potatoes are tender, about 1 hour, stirring halfway through.

Preheat the oven to 350 degrees F (175 degrees C).

Place potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13-inch baking dish. Gently stir until well combined. Pour cream over the potato mixture.

Bake in the preheated oven until the potatoes are tender, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with cooking spray.

Arrange a layer of potatoes in the bottom of the prepared casserole dish. Cover with a layer of cheese, then dust with some flour. Season with salt and pepper. Repeat the layering process with remaining potatoes, cheese, and flour. Pour milk over the top. Cover the dish with aluminum foil.

Bake in the preheated oven until potatoes are fork tender, about 45 minutes. Remove foil and continue baking until cheese is bubbly and begins to brown, 10 to 15 minutes.

Preheat an outdoor grill for medium heat. Coat 8 aluminum foil squares with cooking spray.

Mix together potatoes, condensed soup, green onions, cheese, bacon, and mushrooms in a large bowl until well combined. Season with garlic salt and pepper. Evenly divide mixture among the prepared aluminum foil squares. Dot each with butter. Fold into foil packets, sealing well.

Cook foil packets on the preheated grill until potatoes are cooked through, 12 to 20 minutes,

Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer potatoes to a deep 8-inch square baking dish.

Combine 1 ½ cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Sauté function and cook until smooth and creamy, about 5 minutes.

Pour cheese sauce evenly over potatoes: sprinkle with remaining ½ cup Cheddar cheese.

Broil in the preheated oven until cheese is golden, about 5 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.

Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Preheat oven to 350 degrees F (175 degrees C).

In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.

Bake in preheated oven for 70 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.

Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.

Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about 1/2 of the ham slices, 1/3 of the potato slices, 1/2 of the onion slices, and 1/3 of the Italian cheese blend atop mushroom soup.

Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.

Finish layering with remaining ham slices, remaining onion slices, about 1/2 of the remaining cheese, and remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese on top. Cover dish with aluminum foil.

Bake in the preheated oven for 1 hour. Remove foil and continue baking for another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

Preheat the grill for medium heat.

Layer potatoes on aluminum foil with onion, butter, basil, and garlic. Season with salt and pepper. Fold foil around potatoes to make a packet; seal well.

Place packet on the preheated grill over indirect heat and cook until potatoes are tender, about 30 minutes. Turn over packet halfway through cooking.

1. Preheat the oven to 350° F.

2. Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.

3. Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from the heat.

4. Butter a 9×13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 milk mix, then 1/3 of the potatoes, and then the remaining onions. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.

5. Cover and bake 1 hour 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.

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

Repeat by layering on a third 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, and dot the potatoes with the remaining 1 1/2 tablespoons of butter.

Cover the casserole with aluminum foil and bake at 350°F in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese.

When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

Preheat the oven to 400°F.

Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.

Put the sliced potatoes in a large bowl and gently toss with 1 tablespoon of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

(If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.)

Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.

Arrange the sliced, cheese-coated potatoes in a pattern over the onions.

Pour stock over the potatoes. Sprinkle with remaining cheese.

Cover with aluminum foil and bake for 50 minutes (or until fork tender).

Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

Sprinkle with minced rosemary to serve.

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Preheat the oven to 350 degrees F (175 degrees C).

Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, about 15 minutes. Drain, then cool. Cut potatoes into 1-inch thick slices.

Whisk soup, sour cream, green onions, and 1/2 cup melted butter in a bowl until thoroughly combined; whisk in Cheddar cheese. Combine corn flake crumbs and remaining 1/4 cup melted butter in a separate bowl.

Spread a thin layer of sour cream sauce in the bottom of a 9x13-inch glass baking dish. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layering, ending with sauce. Sprinkle corn flake mixture over top of casserole.

Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

Gather all the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Bring a large pot of water to a boil. Add potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well and set aside.

Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.

Layer ½ of the potatoes in the bottom of the prepared baking dish. Top with 1 ½ cups diced ham and ½ of the Cheddar cheese sauce. Repeat another layer with remaining potatoes, ham, and sauce.

Bake in the preheated oven until the sauce is bubbling and the top of the casserole is golden brown, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Slice potatoes with skins on into 1/4 inch thick slices. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two.

Mix together mayonnaise, sour cream, onion powder, garlic powders, seasoned salt, pepper, bacon, onion, and American cheese in a bowl. Stir in potato slices. Pour mixture into prepared baking dish. Sprinkle top with grated Parmesan cheese.

Bake in the preheated oven until bubbly and beginning to brown, 35 to 40 minutes.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons cubed butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.

Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

Bake in the preheated oven until potatoes are tender and the creamy sauce is bubbling with a golden brown crust, 45 to 60 minutes. The cream sauce may bubble up over the sides of the baking dish; place a baking sheet underneath to catch any drips. Serve hot and enjoy!