Best Quick Scalloped Potatoes Recipes

QUICK AND EASY CHEESY RED SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Place potatoes and bouillon cube in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and return potatoes to empty pot.
• Whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper in a bowl.
• Pour soup mixture over potatoes and mix.
• Pour potato mixture into prepared casserole dish.
• Stir provolone cheese and Parmesan cheese into potato mixture. Top with a layer of Cheddar cheese.
• Bake in preheated oven until bubbling and cheese topping is lightly browned, about 25 minutes. Let stand for 5 minutes before serving.

QUICK AND EASY SCALLOPED POTATOES FOR TWO

Steps:

• 1. Preheat oven to 375 degrees. Spray a small casserole dish with cooking spray and set aside.
• 2. Fill a large sauce pan about 1/2 full of water and bring to a boil. While water is heating, peel potatoes and onion and slice into about 1/4" slices. Add potatoes and onion to water and return to boil. When water is boiling, cover and reduce heat to medium. Cook 7 to 8 minutes or until potatoes are just tender.
• 3. Drain off all but about1/4 cup of water. Mix flour and evaporated milk with a fork until smooth. Pour into potatoes. Add salt, onion powder and garlic powder and return to heat. Gently fold being careful not to break up potatoes until sauce begins to thicken. Remove from heat and gently fold in 1/2 of the cheese until melted.
• 4. Pour potatoes into casserole dish and top with remaining cheese. Bake for about 20 minutes or until bubbly.

QUICK LOW SALT CHEESY SCALLOPED POTATOES

Steps:

• Preheat over to 375.
• Skin potatoes.
• Cut into large thin oval slices.
• Place potatoes on microwave safe plate and cook until tender i just used The potato setting a couple of times.
• In a small sauce pan over low heat slowly heat all remaining ingrediants until cheese is melted.
• Combine cheese mix and potatoes into a lightly oiled pan. I used a large pyrex with lid.
• Mix until potatoes are well coated.
• Bake with lid on for 20 minute.
• Remove lid and place the dish on an upper rack closer to the top of the oven for another 5 minutes.
• Variations: if my kids liked onions i would have used diced onions and for those who want to splurge a little you can always add more white american cheese or sprinkle some on top before placing it in the oven.

QUICK AND EASY SCALLOPED POTATOES

Steps:

• Peel and wash potatoes. Mix mushroom soup, milk, salt and pepper together in a large bowl. Pour onto prepared potatoes and add the tbsp. of butter or margaring in the middle of baking dish. You may want to spray your pan with PAM first. Just slip into the oven at 350 degrees for about 1 hr. Depending upon the oven, you may want to poke the potatoes just to make sure they are soft. If they are, then your potatoes are ready!!

QUICK SCALLOPED POTATOES

Steps:

• Heatoven to 425 degrees.
• Melt butter in large Dutch oven over medium-high heat until foaming subsides.
• Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
• Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
• Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
• Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.
• Discard bay leaves.
• Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
• Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
• Cool 10 minutes before serving.

QUICK 25-MINUTE SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Mix together all the ingredients and place in an oven-safe baking or casserole dish.
• Bake for 25 minutes then remove from oven.
• Sprinkle the potatoes with cheddar cheese and place back in the oven for five minutes, until melted.
• Serve and enjoy!

QUICK FIX FOR SOUPY SCALLOPED POTATOES!

Steps:

• 1. Got soupy scalloped or Au Grating potatoes add some instant potato mix and stir in. Doesn't change the taste of the dish and no lumps. Add just enough to use as a thickening agent. I did this with crockpot scalloped potatoes. I am sure would work well with baked as well.

QUICK SCALLOPED POTATOES AND HAM

Steps:

• Combine the three soups (NO water!) in a large measuring cup and blend together well.
• In a buttered 13"x9"x2" pan, layer 1/3rd of the potato slices. Sprinkle with seasoning of your choice, 1/3 of the ham cubes and then 1/3rd of the soup mixture.
• Layer 2 more times.
• Dot top of casserole with butter and bake, covered, for 1- 1 1/2 hours at 350 degrees F.
• Can remove cover for the last 20 minutes to let the casserole brown nicely.
• Check for doneness when the potatoes are easily pierced with a fork.

QUICK SCALLOPED POTATOES AND CHICKEN

Steps:

• Prepare potatoes as directed on package, add chicken on top of the potatoes, and sprinkle with the cheese. Bake 20 minutes at 400 degrees, or as directed on potatoes.