SOUR CREAM SCALLOPED POTATOES RECIPES

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." }

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth., Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through. , To use frozen potatoes: Thaw in the refrigerator. Bake as directed.