Best Super Creamy Escalloped Potatoes Recipes

RICH & CREAMY CHEESY SCALLOPED POTATOES

Steps:

• Preheat your oven to 400 °F. Grease a 2 quart casserole dish with butter and set aside.
• In a medium sized sauce pan, melt the butter over medium-high heat. Add in the grated onions and cook until tender and soft.
• Add in the flour and stir until mixed throughout the butter. Stir for another minute, then whisk in the milk slowly, stirring with the whisk to ensure that there are no lumps.
• Season with the salt to your own taste (start at 1/2 tsp).
• Cook the sauce on low until smooth and thick, stirring occasionally with the whisk to ensure that the mixture doesn't burn on the bottom of the pot.
• Reduce the heat and stir in the cheese, whisking until it is smooth.
• Place half of the sliced potatoes in the casserole dish.
• Pour half of the cheese sauce over the first layer of sliced potatoes. Repeat with the second layer of potatoes and cheese sauce.
• Bake covered in the oven for 30 minutes.
• Take off the lid and sprinkle the remaining cheese on top and paprika if wanted.
• Bake uncovered for another 30 minutes, or until the potatoes are tender and cooked.

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees F.
• Whisk Cooking Creme, milk and pepper until well blended.
• Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
• Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

CREAMY SCALLOPED POTATOES

Steps:

• In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.

SUPER SIMPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

SUPER CREAMY ESCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease a 9 1/2 by 11 casserole dish.
• Thinly slice potatoes into rounds and place in a large bowl. Cover with water to prevent browning and set aside.
• In a large sauce pan over med. high heat, completely melt butter. Slowly stir in flour until you have a thick paste. Allow to heat until bubbly. Add milk, heavy cream, salt, pepper, and onion powder. Add 3/4 of cheese cubes. Stir until almost bubbly and all ingredients are fully incorporated into paste. Remove from heat.
• Drain potatoes and line bottom of baking dish with a layer of potatoes, letting the potatoes slightly overlap. Top with 1/3 of cheese sauce. Repeat layering until all of sauce and potatoes are used. Top with the remaining cheese and cover with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove foil and turn heat to 400 degrees F. Bake for an additional 15 minutes. Cheese will be slightly browned and bubbly. Remove from oven and let sit for 5 minutes before serving.

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease bottom and side of 2-quart casserole.
• Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 cups.
• Melt 3 tablespoons butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon butter.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

SUPER CREAMY SCALLOPED POTATOES

Steps:

• 1. Place a rack in the center of the oven and preheat the oven to 400 degrees F.
• 2. Place half of the hash browns in an even layer in a 13 x 9 glass or ceramic baking dish. Break the hash browns apart with your hands if they are still mostly frozen. Sprinkle the Parmesan cheese and garlic slices evenly over the top.
• 3. Season with salt and pepper. Place the remaining hash browns in an even layer on top of the Parmesan. Pour the cream over the potatoes and then dust the cream with paprika. Cover the baking dish with foil.
• 4. Bake the potatoes until the cream bubbles and the potatoes are tender, about 30-35 minutes. Remove the baking dish from the oven and let the potatoes rest for about 5 minutes and then serve.

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.