Best Scalloped Potatoes With Tillamook Cheddar Recipes

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
• Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
• Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
• Bake at 375°F for 45-55 minutes or until hot and bubbly.

SHARP CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
• Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
• In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
• Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

SCALLOPED POTATOES WITH CHEDDAR

Steps:

• Preheat oven 350 degrees. Butter a 9x13 inch baking dish with 1 tablespoon butter. In a small bowl combine cheeses; set aside. In a 4 quart saucepan combine half and half, salt and pepper. Peel potatoes and slice 1/16 thick. Add to saucepan and bring just to simmer.Remove from heat and carefully pour potato mixture into prepared baking dish. Distribute potatoes evenly in pan and sprinkle with cheese. Dot the top with remaining butter. Bake 45 minutes or until potatoes are done and top is golden. Let rest 10-15 minutes before serving.

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.

SIMPLY RICH CHEDDAR SCALLOPED POTATOES

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

SCALLOPED POTATOES WITH TILLAMOOK CHEDDAR

Steps:

• Preheat oven to 350*. Butter baking dish. In a 4 qt. saucepan combine half-n-half, salt and pepper. Add sliced potatoes and bring to a simmer. Remove from heat and carefully pour potato mixture into prepared baking dish. Distribute potatoes evenly and sprinkle with cheese. Dot with butter. Bake 45 minutes until golden. Let rest for 10-15 minutes before serving.