SCALLOPED POTATOES SOUR CREAM RECIPES

Name: Sour Cream Scalloped Potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 1 package (32 ounces) frozen cubed hash brown potatoes, thawed; 2 cups (16 ounces) sour cream; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 cup shredded cheddar cheese; 1/2 cup butter, melted; 1/2 cup finely chopped onion; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup french-fried onions

SOUR CREAM SCALLOPED POTATOES - TASTE OF HOME

Sour Cream Scalloped Potatoes - Taste of Home image

This is one of my mom's recipes, except she used raw potatoes. I made it faster to prepare by using frozen hash browns, and it tastes every bit as good. Whenever I eat these potatoes, I always remember the pleasure of eating Mom's cooking.

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1/2 cup butter, melted
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 cup french-fried onions

Steps:

In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.

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

CREAMY SCALLOPED POTATOES RECIPE WITH SOUR CREAM - DAIS…

Creamy Scalloped Potatoes Recipe with Sour Cream - Dais… image

Provided by DAISYBRAND.COM

Categories Sides

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 14 (2/3 cup per serving)

Number Of Ingredients 9

Ingredients

Yukon gold potatoes
butter
chopped onion
all purpose flour
salt
2% milk
Daisy Sour Cream
shredded Asiago cheese
paprika

Steps:

{"@type": "HowToStep","text": "Butter an 11x7-inch (2 quart) baking dish and set aside. " }
{"@type": "HowToStep","text": "Slice the peeled potatoes to 1/8 inch thick circles. Place the potatoes in a large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly. " }
{"@type": "HowToStep","text": "Heat the oven to 350 degrees. " }
{"@type": "HowToStep","text": "In a 2 1/2-quart saucepan, melt the butter over medium heat. Add the onion; cook 1 minute. Stir in the flour and salt. Cook until the mixture bubbles. Gradually stir in the milk and cook until the mixture boils. Reduce the heat to low. " }
{"@type": "HowToStep","text": "Stir in the sour cream and cheese. Cook on low until cheese is melted, stirring constantly. " }
{"@type": "HowToStep","text": "Layer half of potatoes in baking dish. Pour half the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the potatoes with paprika. " }
{"@type": "HowToStep","text": "Bake for 30 to 35 minutes or until bubbly and the top starts to brown." }

Nutrition Facts : Calories 183, CholesterolContent 29, FiberContent 1, ProteinContent 6, SodiumContent 311, CarbohydrateContent 18, FatContent 6

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