Best Scalloped Potato Recipes

KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE

Steps:

• In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
• Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
• For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
• In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
• Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
• Bake covered with foil for about 1 hour at 350 degrees F.
• Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
• Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
• While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

SCALLOPED POTATO ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
• On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
• Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
• Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
• Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
• In a bowl combine the spinach mixture and the ricotta. Set aside.
• Evenly spread the spinach mixture over the cooked potato sheet.
• Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
• Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
• Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
• Sprinkle with parsley for garnish. Slice and serve immediately.
• Enjoy!

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
• Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

CHEESY CRUNCHY BROCCOLI SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions. Stir in mustard. Add half the potatoes to baking dish, spreading evenly. Sprinkle broccoli over top. Pour remaining potatoes on top of broccoli. Sprinkle crushed crackers on top.
• Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS

Steps:

• Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
• Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
• Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

SCALLOPED HAM AND POTATO CASSEROLE

Steps:

• In a med bowl, mix milk and soup until smooth. Set aside.
• Peel and slice potatoes into 1/4 inches slices.
• Arrange half the potato slices in a layer in a greased, shallow baking dish.
• Top potatoes with salt, pepper, half the soup mixture, half the ham, and then half the cheese.
• Repeat for second layer.
• Cover and bake at 400 degrees for 45 minutes or until potatoes are tender.
• Let rest for 10 minutes before serving.
• Yum!

SLOW-COOKER SCALLOPED POTATO AND SAUSAGE SUPPER

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage.
• Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.
• Rinse peas with cold water to separate. Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot.

SOUR CREAM AND ONION SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir sauce mix pouches (from potato mix boxes), boiling water, milk, cream cheese, sour cream, Dijon mustard, salt, pepper, garlic powder and onion powder with whisk. Stir in potatoes (from potato mix boxes), chicken and onions; pour into baking dish. Bake 30 minutes.
• Stir mixture. Bake 15 to 20 minutes or until thermometer inserted in center of casserole reads at least 165°F and potatoes are tender and lightly browned. Top with chives. In small bowl, mix Chive Sour Cream ingredients; serve with casserole.

CHEESY SCALLOPED POTATO CASSEROLE

Steps:

• Preheat oven 350 degrees Fahrenheit.
• Melt butter and blend in flour; add milk cooking until slightly thickened (can be done in Microwave).
• Add shredded cheese and brie until melted.
• Butter pan and layer 1/2 the potatoes, onions, bacon bits, and sauce then add next layer. (You can do more layers if you want ending with sauce.).
• Bake for 1 hour until tender.

SCALLOPED POTATO LOAF RECIPE BY TASTY

Steps:

• In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
• Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
• Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
• Preheat the oven to 350˚F (180˚C).
• Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
• In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
• Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
• Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
• Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
• Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
• Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
• Place a cutting board over the loaf pan and invert the loaf.
• Slice and garnish with parsley.
• Enjoy!

AMISH BROWN SUGAR HAM STEAK AND SCALLOPED POTATO SKILLET, VINTAG

Steps:

• In 10" skillet brown ham in oleo and brown sugar. Remove ham, pour off fat (usually not necessary).
• Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.
• Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don't stick.
• Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.

SCALLOPED POTATO AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350. Grease a 9 x 13 inch pan.
• Preheat EVOO in a skillet over medium heat. Add onions and season with salt and pepper. Saute until tender then add 1 Tb sugar and a little crushed red pepper (make sure not to add to much). Continue cooking until carmelized (about 10 minutes). Add garlic and cook about 1 minute. Remove from heat and let cool.
• Meanwhile combine goat and ricotta cheeses. Season with salt and pepper to taste.
• Layer potato slices across one row of the pan. Layer next row with zucchini and continue alternating until you fill the bottom of the pan. (You may want to season the veggies before starting the cheese layer).
• Dollop 1/3 of goat cheese mixture on top of potatoes and zucchini.
• Spread half of the onions on top of the cheese.
• Repeat 3 layers then top with remaining goat cheese. Pour milk over casserole then top with breadcrumbs and butter cubes.
• Bake for about 25-30 minutes, covered with foil. Remove foil and bake about 15 minutes until top is browned. (I increased the heat to 400 for the last few minutes to get a crisper top).

CHORIZO SCALLOPED POTATO CASSEROLE

Steps:

• In a large skillet, cook chorizo over medium heat until meat is fully cooked; drain. Place chorizo on several layers of paper towel; blot with additional paper towels. , In a greased 2-1/2-qt. baking dish, layer half of the potatoes, onion and chorizo. Repeat layers. , In a small saucepan, combine the broth, cream cheese, cream and salt. Cook and stir until mixture comes to a boil. Reduce heat; simmer until liquid is reduced to about 1-1/2 cups. Remove from the heat; stir in 1 cup Mexican cheese blend until melted. Pour over chorizo., Cover and bake at 350° for 60-70 minutes or until potatoes are tender. Sprinkle with remaining Mexican cheese blend. Bake, uncovered, 5-10 minutes longer or until cheese is melted.,

EMERIL'S SCALLOPED RUSSET AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400'.
• Lightly grease a 13x9 baking dish with butter.
• Bring cream to a simmer in a large saucepan over medium heat.
• Add potatoes, layering while dropping in cream.
• Add salt and pepper and stir well.
• (Add more cream if needed to cover potatoes).
• Lower heat and simmer 10 to 15 minutes.
• Remove from heat when potatoes are fork tender.
• With a large spoon, transfer potatoes to baking dish, making a even layer.
• Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
• Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
• Place the baking dish on a baking sheet to keep from cream over flowing in oven.
• Bake 30 minutes or until brown and bubbly.
• Remove from oven and let sit 5 minutes before serving.

GRAMMIE BEA'S SCALLOPED POTATO AND TUNA CASSEROLE

Steps:

• Heat butter in a sauce pan, and saute onion, for about 5 minutes Blend in flour and salt.
• Gradually stir in milk, and cook and stir over med. heat, until thickened.
• Stir in tuna.
• Put potatoes in a greased 10x6x2" casserole, and stir in tuna mixture.
• Cover, and bake in a 350 oven, for 1 hours.
• Uncover, and continue baking for 30 mins., or until potatoes are tender.
• Garnish with parsley.

SCALLOPED POTATO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• After peeling the skin, make scalloped potatoes using a mandolin.
• Place one layer of the thin potatoes in a greased 9"-by-9" sized baking pan.
• In a hot, oiled skillet, cook chopped garlic and onions until soft then add ground beef; season with salt and black pepper.
• Add a layer of the meat mixture over the layer of scalloped potatoes.
• In another pan, melt butter then add flour, milk, parmesan cheese until it's mixed and melted.
• Spoon some of the butter-cheese mixture over the ground beef in the baking pan.
• Sprinkle on mozzarella cheese.
• Add a second layer of scalloped potatoes, the ground beef mixture, the milky cheese, and more mozzarella cheese.
• Top everything with a handful of shredded parmesan cheese, pour over heavy cream.
• Bake for 1 hour covered with aluminium foil, and then 25 minutes uncovered.
• After the dish cools a little, sprinkle on chopped chives and serve.

HAM AND SCALLOPED POTATO PIE

Steps:

• Heat oven to 350°F. Cook potatoes in microwave as directed on package until tender.
• Meanwhile, in 3-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add milk, stirring constantly. Heat to boiling; cook and stir until mixture thickens. Add Swiss cheese, salt and pepper; stir until cheese is melted. Stir in ham and cooked potatoes. Spoon mixture into frozen pie crust. Place in 9 1/2-inch deep dish pie plate or on cookie sheet. Bake 20 minutes.
• In medium microwavable bowl, microwave remaining 1 tablespoon butter until melted. Stir in bread crumbs, Parmesan cheese and parsley. Sprinkle over pie.
• Bake 25 minutes longer or until topping is lightly browned and filling is bubbly. Let stand 15 minutes before serving.

HAM AND SCALLOPED POTATO CHIP LASAGNA

Steps:

• Fill a large pot with water; add vinegar. Bring to a boil. Add potatoes and simmer until tender, about 15 minutes. Drain.
• Preheat oven to 300 degrees F (150 degrees C). Coat 2 rimmed baking sheets with 2 tablespoons olive oil each.
• Arrange potato slices on a towel. Dab with another towel to dry. Arrange potato slices on the oiled baking sheets.
• Bake in the preheated oven until bottoms are golden brown, about 20 minutes. Flip all slices. Continue baking until tops are golden brown, about 10 minutes. Remove from oven.
• Increase oven temperature to 350 degrees F (180 degrees C). Coat a 9x12-inch baking dish with the remaining 2 tablespoons oil.
• Combine ham, cream of mushroom soup, onion, milk, capers, salt, cayenne pepper, and chili powder in a large bowl.
• Spread ham mixture in the bottom of the baking dish. Cover evenly with Cheddar cheese and pepper Jack cheese. Arrange potato slices on top. Cover potato slices evenly with mozzarella cheese.
• Bake in the preheated oven until mozzarella cheese is melted, about 15 minutes. Garnish with parsley.