MAKE AHEAD SCALLOPED POTATOES WITH CHEESE RECIPES

Name: Make-Ahead Scalloped Potatoes
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: about 20 servings.
Ingredients: 8 pounds potatoes, peeled and thinly sliced; 2 large onions, thinly sliced; 1/3 cup all-purpose flour; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 2-2/3 cups whole milk; Salt and pepper to taste; 2 cups shredded cheddar cheese

MAKE-AHEAD SCALLOPED POTATOES RECIPE: HOW TO MAKE IT

Make-Ahead Scalloped Potatoes Recipe: How to Make It image

After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.

Provided by Taste of Home

Categories Side Dishes

Total Time 02 hours 05 minutes

Prep Time 15 minutes

Cook Time 01 hours 50 minutes

Yield about 20 servings.

Number Of Ingredients 7

Ingredients

8 pounds potatoes, peeled and thinly sliced
2 large onions, thinly sliced
1/3 cup all-purpose flour
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2-2/3 cups whole milk
Salt and pepper to taste
2 cups shredded cheddar cheese

Steps:

In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SCALLOPED POTATOES WITH CHEESE RECIPE: HOW TO MAKE IT

Scalloped Potatoes with Cheese Recipe: How to Make It image

"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

Steps:

In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 250 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 974mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

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After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.
From tasteofhome.com
Reviews 5
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Category Side Dishes
Calories per serving

In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

See details

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"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
From tasteofhome.com
Reviews 3.9
Total Time 01 hours 35 minutes
Category Side Dishes
Calories 250 calories per serving

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