Grandmas Scalloped Potatoes Recipe

Grease a 9″x13″ baking dish. Place 1/3 of the potatoes in the bottom and season with salt and pepper. Pour 1/3 of the cream sauce sauce …

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Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at …

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Scalloped Potatoes Directions. In large casserole dish, place a layer of potatoes in bottom. Sprinkle with flour, some butter, onions, celery, and seasoned salt, pepper. This process is repeated until casserole dish is full. Then top off with milk. Bake 350℉ for one hour.

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In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup …

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Arrange half of the potatoes in the pan. Season with salt and pepper. (Add any optional ingredients like garlic, bacon or ham). Add half of the onion slices and 3/4 cup shredded cheddar cheese. Pour about half of the milk/cheese sauce over the potatoes. Repeat with remaining potatoes, onions, salt & pepper, 3/4 cup shredded cheddar cheese.

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Scalloped potatoes are more than a side or a meal at our house, they’re a tradition. About Scalloped Potatoes Like the Ones Your Grandma Made: You might notice in the photos, I cooked up Scalloped Potatoes, the original way, as a side dish. It can go so well as a side for so many meals.

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Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes.

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My mother's mom was Grandma Lee and she was a fab cook, and of course like most of our grannies she never wrote anything down. I used to watch her cook, and there is a few secrets to scalloped potatoes and it's slicing them and onions real thin, covering them tightly the first hour of cooking, and then giving them plenty of time, maybe 1 1/2 hours

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Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes

Author: Ree Drummond
Steps: 4
Difficulty: Easy

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This scalloped potatoes recipe are best to serve to guests. They will love the creamy taste of this casserole and will surely ask for seconds. Scalloped potatoes are homey food. It’s something that gives you comfort whenever you eat it. It’s one of those dishes that you probably grew up eating in the comforts of your homes.

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6 cups thinly sliced potatoes. Preheat oven to 400ᵒF. In a large pot, sauté onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil, cook and stir 2 minutes or until sauce is thickened. Place half the potatoes in a greased 3-quart baking dish. Pour half the sauce over potatoes. Repeat

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Preparation. 1. Preheat the oven to 375 degrees. In a small bowl, combine the flour, salt and pepper. Heat the milk gently over low heat in a saucepan.

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The rich and creamy sauce is layered between sliced potatoes to make a classic comfort food recipe that is perfect for the holidays, or any special occasion. Tips and Tricks for the Old Fashioned Scalloped Potatoes recipe: buy Lyrica 150 mg Soak the potatoes in water. This is a step that grandma always did; she said it was to prevent the

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Gradually add the hot milk, stirring constantly. Sprinkle the potatoes with half of the onions and 1/3 of the sauce. Cover with another layer of potatoes and remaining onions. Place remaining potatoes on top, then cover with remaining sauce. Sprinkle with paprika. If using cheese, allow the potatoes to cook for 1/2 hour and then add the cheese.

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Preheat the oven to 180 degrees. In a small saucepan, combine the onion and the 1⁄4 cup water, bringing to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir

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How to make it. Grease 9x13 inch casserole dish and set aside. For sauce, in a skillet cook onion and garlic in butter until tender. Stir in flour, pepper and a pinch of salt. Whisk in milk. Cook and stir till thickened. Add wine and heavy cream. Cook and stir another 5 minutes. Wash potatoes.

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The ultimate old-fashioned scalloped potatoes. I made it for a gathering last night and everyone said that it is the way grandma used to make it. I did layer with onions (cut in rings) sauteed in butter, salt and cooked ham. I don't use the cheese because that …

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Frequently Asked Questions

What are the ingredients in grandmas scalloped potatoes?

INGREDIENTS. 4 cups thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 1 1/2 cups milk 1 teaspoon salt 1 dash cayenne pepper 1 cup grated sharp cheddar cheese 1/2 cup grated cheese, to sprinkle on top … GRANDMA KITTY'S SCALLOPED POTATOES RECIPE THAT'S OUT-OF ...

What is the best way to cook scalloped potatoes?

Scalloped Potatoes, like the ones your Grandma made! This is the classic 1950’s Scalloped Potatoes. If desired, add a cup or so of chopped ham and/or cheese between the layers and/or a cup of shredded cheese to the sauce. Preheat oven to 350 degrees. Make the white sauce, first, so it’s ready when the potatoes are cut.

What is a scalloped potato?

Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked. The result is this savory scalloped potato recipe!

Are scalloped potatoes au gratin?

Well friend, you are looking for potatoes au gratin, not scalloped potatoes. Scalloped potatoes are made with a creamy sauce, but no cheese. Don’t worry, even without the cheese, these potatoes are delicious.

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