BOX SCALLOPED POTATOES RECIPES

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SCALLOPED POTATOES SUPREME RECIPE - BETTYCROCKER.COM



Scalloped Potatoes Supreme Recipe - BettyCrocker.com image

Serve a supreme side in a little over 30 minutes by adding veggies and real cream to box potatoes.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 7

1 box (4.7 oz) Betty Crocker™ scalloped potatoes
1 2/3 cups boiling water
1 cup half-and-half
1 tablespoon margarine or butter
1/8 teaspoon ground red pepper (cayenne)
2 cups frozen cut green beans
1/4 teaspoon paprika

Steps:

  • Heat oven to 400°F.
  • Stir Sauce Mix, boiling water, half-and-half, margarine and red pepper with whisk in 2-quart casserole. Stir in Potatoes and green beans.
  • Bake uncovered about 30 minutes or until potatoes are tender. Sprinkle with paprika.

Nutrition Facts : Calories 120 , CarbohydrateContent 16 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 2 g, TransFatContent 0 g

SCALLOPED POTATOES RECIPE - BETTYCROCKER.COM



Scalloped Potatoes Recipe - BettyCrocker.com image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that it’s just a long bake and a short standing period to let the sauce thicken. Then, voila! you’re ready to serve.

Provided by Betty Crocker Kitchens

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter 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. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310 , CarbohydrateContent 46 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 4 g, ProteinContent 8 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 8 g, TransFatContent 0 g

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