SCALLOPED POTATO SLICER RECIPES

Name: Scalloped Potato Gratin Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 7
Cuisine: American
Ingredients: olive oil spray (I used my misto); 6u00A0 medium peeled yukon gold potatoes (sliced 1/8-inch-thick (2 lb 4 oz peeled)); 2 tbsp light butter (melted); salt and fresh pepper to taste; 1/2 tsp garlic powder; 3 oz shredded reduced-fat Cheddar (I used Cabot) ((3/4 cup)); 1 cup fat free milk; 1 bay leaf; pinch freshly grated nutmeg; 2 tsp thyme

SCALLOPED POTATO GRATIN RECIPE - SKINNYTASTE

Scalloped Potato Gratin Recipe - Skinnytaste image

A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.

Provided by Gina

Categories Side Dish

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 7

Number Of Ingredients 10

Ingredients

olive oil spray (I used my misto)
6 medium peeled yukon gold potatoes (sliced 1/8-inch-thick (2 lb 4 oz peeled))
2 tbsp light butter (melted)
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz shredded reduced-fat Cheddar (I used Cabot) ((3/4 cup))
1 cup fat free milk
1 bay leaf
pinch freshly grated nutmeg
2 tsp thyme

Steps:

Preheat oven to 425°F.
Spray an 11 x 7-inch baking dish with cooking spray.
In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.

Nutrition Facts : ServingSize 1 cup (1/7th of recipe), Calories 160 kcal, CarbohydrateContent 24.5 g, ProteinContent 7 g, FatContent 4.5 g, SaturatedFatContent 0.5 g, CholesterolContent 0.5 mg, SodiumContent 42.5 mg, FiberContent 2 g, SugarContent 2.5 g

MORMON SCALLOPED POTATOES RECIPE | ALLRECIPES

Mormon Scalloped Potatoes Recipe | Allrecipes image

A classic Utah dish, done often in Dutch oven style, that will not last through a party. It's just that good.

Provided by Kitchen Witch

Categories Scalloped Potatoes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 9x13-inch dish

Number Of Ingredients 8

Ingredients

8 Idaho or russet potatoes, peeled
2 (10.5 ounce) cans cream of chicken soup
2 cups sour cream
½ cup butter, melted
1 cup chopped green onion
2 ½ cups shredded Cheddar cheese
1 cup crushed corn flakes, or more if needed
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.

Nutrition Facts : Calories 483.8 calories, CarbohydrateContent 42.3 g, CholesterolContent 76.1 mg, FatContent 30.4 g, FiberContent 2.7 g, ProteinContent 12.7 g, SaturatedFatContent 18.1 g, SodiumContent 601.4 mg, SugarContent 2.1 g

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