Best 5 Pantry Scalloped Potatoes Recipes

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Scalloped potatoes, a quintessential comfort food, have been a staple in kitchens for generations. This classic dish is characterized by layers of thinly sliced potatoes, creamy sauce, and a golden-brown crust. Its versatility allows for endless variations, making it a perfect canvas for culinary creativity. This collection of scalloped potato recipes offers a diverse range of flavors and techniques to suit every palate and occasion. From traditional versions to unique twists, these recipes will elevate your next meal with their cheesy goodness and heartwarming appeal. Prepare to be tantalized by the richness of classic scalloped potatoes, the tangy delight of lemon-herb scalloped potatoes, the smoky allure of bacon-infused scalloped potatoes, and the delightful surprise of roasted garlic scalloped potatoes. Get ready to indulge in the ultimate comfort food experience with these delectable scalloped potato recipes.

Here are our top 5 tried and tested recipes!

ALL-CRUST SHEET-PAN SCALLOPED POTATOES



All-Crust Sheet-Pan Scalloped Potatoes image

This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, for greasing pan
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, finely chopped
Kosher salt and freshly ground black pepper
2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
1/3 cup grated Parmesan
1 1/2 cups shredded Gruyere (4 1/2 ounces)

Steps:

  • Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
  • Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
  • Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
  • Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

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.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

SIMPLE SCALLOPED POTATOES



Simple Scalloped Potatoes image

Make and share this Simple Scalloped Potatoes recipe from Food.com.

Provided by Chef Amy Gnaster

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 4

6 -7 large idaho potatoes
1 medium onion, chopped to preference
1/2 cup butter or 1/2 cup margarine
1 cup of preferred milk

Steps:

  • Preheat oven to 400°.
  • Peel skin off potatoes.
  • Slice potatoes into thin potato chip like pieces.
  • Layer potatoes at bottom of small casserole baking dish until bottom of dish is covered.
  • Sprinkle with chopped onion.
  • Cut butter into thin slices and lay about five slices (spread out) over the onion and potatoes.
  • Repeat last three steps and continue layering potatoes, onion and butter until 3/4 of dish is full.
  • Add a cup of milk.
  • Bake at 400°F for approx 45 minute or until potatoes are tender and desired brownness.

Nutrition Facts : Calories 680.2, Fat 25.8, SaturatedFat 16.1, Cholesterol 69.5, Sodium 227.4, Carbohydrate 102.3, Fiber 12.6, Sugar 5.5, Protein 13.7

CREAMY SCALLOPED POTATOES



Creamy Scalloped Potatoes image

This rich and creamy (and easy-to-prepare) side dish may be your favorite part of the meal!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 8

6 medium boiling or baking potatoes (2 pounds)
3 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 tablespoon butter or margarine

Steps:

  • Heat oven to 350°F. Grease bottom and side of 2-quart casserole.
  • Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 cups.
  • Melt 3 tablespoons butter in 2-quart saucepan 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. Dot with 1 tablespoon butter.
  • Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

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, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

Tips:

  • Use a variety of potatoes. Combining different types of potatoes, such as Yukon Gold and russet, creates a more complex flavor and texture.
  • Slice the potatoes thinly. This will help them cook evenly and absorb the flavors of the other ingredients.
  • Don't overcrowd the pan. Make sure there is enough space between the potatoes so that they can cook evenly.
  • Use a flavorful cooking liquid. Chicken broth or vegetable broth adds a lot of flavor to the dish.
  • Season the potatoes well. Salt, pepper, and garlic powder are a good starting point.
  • Top the potatoes with cheese. Cheddar cheese is a classic choice, but you can also use Parmesan cheese, Gruyère cheese, or a combination of cheeses.
  • Bake the potatoes until they are tender and golden brown. This will usually take about 45 minutes.

Conclusion:

Pantry scalloped potatoes are a delicious and easy side dish that can be made with ingredients you probably already have on hand. They are perfect for a weeknight meal or a special occasion. So next time you're looking for a quick and easy side dish, give pantry scalloped potatoes a try.

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