Best 8 Bonnies Scalloped Potato Loaf Recipes

SCALLOPED POTATO LOAF RECIPE BY TASTY

Steps:

• In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
• Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
• Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
• Preheat the oven to 350˚F (180˚C).
• Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
• In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
• Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
• Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
• Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
• Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
• Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
• Place a cutting board over the loaf pan and invert the loaf.
• Slice and garnish with parsley.
• Enjoy!

BONNIE'S SCALLOPED POTATO LOAF

Steps:

• 1. Cook's Notes: Make the recipe as written the first time, then make it your own. Amounts of cheese can be more or less. Liquid can be more milk than water, just keep amount of liquid the same. Please read the recipe through, and assemble all the ingredients before you begin. Have fun!
• 2. Preparation: Spray a 9 X 5 heavy loaf pan with kitchen spray. Wash and peel the potato, and slice it thin with a sharp knife. Place sliced potatoes in a medium size sauce pan, and add water, just enough to cover the potatoes, then bring the potatoes to a low simmer and simmer on low only five minutes and then immediately drain the potatoes well. Blot them with some paper towels to remove excess moisture. Set aside and let them cool just enough to handle. Grate the cheeses and keep them in separate bowls.
• 3. Make The Sauce: Measure 1 cup of cold water, and add the Sauce seasonings to it, and whisk. (Set milk and cream aside)
• 4. In an 8 inch skillet, melt the butter on medium heat, Stir in the 2 tablespoons cornstarch and cook a minute, but not until brown, then whisk in the seasoned water and cook until it starts to thicken like gravy, lower heat, then add the ¼ cup heavy cream and the ½ cup organic milk, whisk until well mixed, cook 2 minutes or until it starts to thicken, then turn off the burner.
• 5. Layer Potatoes: Make 3 layers of potatoes and cheese ending with a layer of potatoes on top. Layer 1: Scatter ½ teaspoon of minced garlic over bottom of the greased loaf pan. Add a single layer of potato slices and slightly overlap the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese. Layer 2: Add a single layer of potato slices and slightly overlap the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese and half of the Parmesan cheese.
• 6. Layer 3: Add a single layer of potato slices and slightly overlap the slices. Scatter ½ teaspoon of minced garlic over the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese and the rest of the Parmesan cheese.
• 7. Now pour the Sauce over the layered potatoes, making sure to cover all the potatoes. The potatoes should be just under the sauce. If they are not under the sauce, add a tablespoon or two of organic milk until they are covered.
• 8. Bake at 350 degrees for 1 hour until top is brown and potatoes are fork tender. Remove from the oven, cover with tin foil and let rest for at least 10 to 15 minutes before serving. Your loaf should be solid. Serve from the pan, or lift the loaf out of the pan onto a platter. Enjoy!
• 9. Have a big spoonful! Enjoy!

FANNIE FARMER'S SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (180 C).
• Butter a 1 1/2 quart casserole.
• Cover the bottom of the casserole with a single layer of potatoes& onion.
• Sprinkle generously with salt, pepper, flour and a few dots of butter.
• Repeat until all of the potato slices & onion are used.
• Pour milk over the potato slices until the top is almost covered.
• Dot with the remaining butter.
• Bake for 1 hour or until the potatoes are soft.

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

GRANDMA LEE'S SCALLOPED POTATOES

Steps:

• 1. Pre heat oven to 350°
• 2. Spray a 3 qt casserole with non stick spray.
• 3. Peel and slice the potatoes and onions very very thinly, that is the secret to having them cook properly for this dish.
• 4. First layer is 1/3 potatoes, 1/3 onions, half the flour sprinkled over, 1/3 the butter, and half the paprika and salt and pepper.
• 5. Repeat for second layer, the third layer is just potatoes, onions, and remainder of butter.
• 6. This is the tricky part. pour milk in slowly just until you can see it come up the sides of the casserole, I used about 2 cups.
• 7. Cover tightly with foil and cook for 1 hour. The second hour uncover and continue to cook until potatoes are tender and starting to brown.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
• Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
• Bring to a boil, then remove from heat.
• Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
• Pour the sauce on top of the potatoes, then sprinkle with parmesan.
• Bake for about 1 hour, until the top is bubbly and golden brown.
• Sprinkle chopped parsley on top, then serve.
• Enjoy!