Best Easy Dijon Scalloped Potatoes Recipes

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

EASY SCALLOPED POTATOES RECIPE

Steps:

• Preheat oven to 375˚F with the rack in the center of your oven. You'll need a buttered 9x13 casserole dish.
• In a large mixing bowl, stir together ranch, mayonnaise, milk, minced garlic and 1 cup cheddar cheese. Add thinly sliced potatoes and stir until every slice is coated in the creamy sauce.
• Spread the potatoes evenly into the casserole dish, patting them evenly into the dish, then sprinkle on remaining 1 cup cheddar cheese.
• Cover tightly with foil and bake at 375˚F for 65-75 minutes or until tender when pierced with a knife. then remove foil and bake an additional 5 minutes. Broil on high heat for about 2-3 minutes at the end to lightly brown the cheese crust. Rest for 10-15 minutes then garnish with chives to serve.

EASY DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F. Cook and stir onion in margarine in medium saucepan on medium heat until tender. Add flour; cook and stir 2 min. Gradually add milk, stirring until well blended; cook until mixture thickens and begins to boil, stirring frequently. Remove from heat. Stir in mustard.
• Layer potatoes and mustard sauce alternately in greased 2-qt. baking dish; cover.
• Bake 1 hour. Uncover; sprinkle with cheese. Bake an additional 10 to 15 min. or until cheese is melted and potatoes are tender. Let stand 5 min. before serving.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Slice the potaoes thin and cover them with ice water. Then pat dry when you are ready to use them.
• In a medium saucepan melt butter and then add flour and cook over low haet for a few minutes. Add milk gradually until sauce begins to thicken. Then add the remaining ingredients except parsley.
• Grease a casserole dish and layer the potatoes and sauce 3 times, if possible.
• Sprinkle with parsely and bake 1 and 1/2 hours.

DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F & lightly coat the inside of a 13"x9" baking dish with cooking spray.
• In a large skillet, saute the onion in oil until tender, then reduce heat to medium & stir in the broth, cream cheese & mustard until all is combined.
• Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
• In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
• Bake, uncovered, for 50-60 minutes or until potatoes are tender.
• Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.

HAM AND SCALLOPED POTATOES

Steps:

• Preheat 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 sliced 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.
• 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 half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
• Bake in the preheated oven until the top is lightly browned, about 1 hour.