SCALLOPED POTATOES WITH HEAVY CREAM RECIPE RECIPES

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MOM'S SCALLOPED POTATOES RECIPE | ALLRECIPES



Mom's Scalloped Potatoes Recipe | Allrecipes image

This is the way my mother always made her scalloped potatoes. Some of the measurements are estimated because my mom always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Scalloped Potatoes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
  • Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, CarbohydrateContent 55 g, CholesterolContent 42.7 mg, FatContent 15.8 g, FiberContent 5.5 g, ProteinContent 9.9 g, SaturatedFatContent 9.7 g, SodiumContent 170.7 mg, SugarContent 7.7 g

MINI SCALLOPED POTATOES RECIPE | FOOD NETWORK KITCHEN ...



Mini Scalloped Potatoes Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

Unsalted butter, softened, for the ramekins
1 1/4 cups grated sharp white cheddar cheese
1/2 cup grated parmesan cheese
1 tablespoon finely chopped fresh chives
1/4 teaspoon all-purpose flour
Large pinch of cayenne pepper
1 1/2 pounds Yukon Gold potatoes (1 1/2 to 2 inches in diameter), unpeeled
Kosher salt and freshly ground black pepper
1 cup plus 2 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Generously brush six 6-to-8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.
  • Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream.
  • Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Run a knife around the edges and let stand 10 minutes before serving.

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