Best 9 Grandmas Old Fashioned Scalloped Potatoes Recipes

OLD FASHION SCALLOPED POTATOES

Steps:

• Preheat oven to 350, not convection.
• Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here. The setting on mine for this is "thin."
• Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.
• Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this will start to thicken in a few more minutes.
• Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.
• Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.
• Pour half the cheese sauce over the first half of the potatoes.
• Add the second half of the potatoes, then rest of the cheese sauce. Now top with ½ cup of shredded cheese. Give a light sprinkle of paprika (an old fashion touch.)
• Bake until potatoes are "fork-tender." This will be about an hour or a little more. Let sit for 5-10 minutes before serving.

OLD FASHIONED SCALLOPED POTATOES

Steps:

• Measure the butter out first, butter the pan, then divide the remaining into approximate thirds so you'll know how much goes on each layer.
• It is easiest to get even coverage on the flour, salt, and pepper by mixing them together in a small bowl and then sprinkling each layer. You'll need a little more than a tablespoon per layer if you mix.

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.

HOW TO MAKE OLD-FASHIONED SCALLOPED POTATOES | TASTING TABLE RECIPE

Steps:

• Preheat the oven to 350º. Grease a shallow, 9-by-13-inch baking dish.
• In the dish, arrange the potato slices in layers, sprinkling each layer with onion, cheese, salt and pepper. Finish with a thick layer of cheese and dot the top with the remaining butter.
• Beat the egg and milk together. Pour this mixture carefully over the potatoes. Cover the dish with buttered foil.
• Bake in the center of the oven until the potatoes are tender and the topping is golden, 1½ hours. If you'd like the top to be more browned and crisp, remove the foil 15 to 20 minutes before you finishing baking. Serve warm.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
• Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
• Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.

HOME STYLE SCALLOPED POTATOES

Steps:

• In a large saucepan, sauté onion in butter until tender.
• Stir in flour, salt, and pepper until blended.
• Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
• Place half of potatoes in a greased 3 quart baking dish.
• Pour half of sauce over potatoes; repeat layers.
• Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
• Serve immediately; makes 8 servings.
• Source: high school home economics book.

SCALLOPED POTATOES

Steps:

• Peel and slice potatoes. Layer 1/4 of the potatoes on the bottom of a greased 9x13 cassrole dish. Sprinkle 1 Tblsp. of flour, 1/2 teaspoons pepper, sprinkling of onion salt, 1/4 teaspoons garlic powder, 1/4 teaspoons oregano over potatoes. Add 1 Tblsp. buter. Arrange another layer of potatoes on top of previous layer. Add 1 Tblsp. flour, repeat seasonings and butter. Repeat with 3rd and 4th layers. On top of last layer, pour scalded milk. Cover and bake at 350* for 30 minutes. Uncover and bake for 60-70 minutes more. During the second baking, use the back of a spoon to push the top layer of potatoes down once or twice. Remove from oven when potatoes are cooked and allow to rest about 10 minutes before serving.

MOM'S SCALLOPED POTATOES

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.