SANDRA’S SCALLOPED POTATOES ALFREDO-AU GRATIN

The easiest, albeit most satisfying, side dish
that will be on your meal menu rotation, I’m sure...

Servings: 8
Prep: 10 Mins
Bake: 1 Hr 20 Mins
Let Stand: 15 Mins

INGREDIENTS

2 lb. Yellow potatoes (about 5 medium), peeled and sliced 1/8” thin


1 ¾ c. shredded Mexican-blend cheese, divided


1 jar Alfredo Sauce (15.45 oz.)...[I used Bertolli]


½ c. chopped red onion


1/2 c. 2% milk


1/4 tsp. cayenne


1/8 tsp. freshly ground nutmeg


1 tsp Johnny’s Seasoning


1 tsp Old Bay Seasoning

METHOD

Heat oven to 350F. Coat a 9x13” glass baking dish with canola spray.

Peel and thinly slice potatoes using a mandoline or knife to 1/8.” Reserve 1/2 cup cheese. Mix potato slices with remaining ingredients in large bowl. Spoon into prepared baking dish. Cover, layered with parchment paper, then foil; bake 1 hour.

Remove parchment paper and foil from baking dish; sprinkle with reserved 1/2 cup of cheese. Bake 20 minutes more until potatoes are tender and mixture is bubbly. Let stand 15 minutes before serving. ~ Enjoy!

SANDRA'S CHEESY SCALLOPED POTATOES with BACON

This incredible scalloped potato side dish

is a brilliant addition to any main course year-round...

Servings: (6)

Prep: 15 Mins.

Cook: 15 Mins.

Bake: 50 to 60 Mins.

Set: 10 Mins.

INGREDIENTS

2 slices bacon, sliced into strips, browned and crumbled

Sauce:

1/4 yellow onion, chopped

1/4 teaspoon granulated garlic

1 TB Flour

1 to 1-1/2 cups milk

1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

Topping:

1/4 cup shredded sharp Wisconsin cheddar cheese

1/4 cup shredded dubliner cheese (at Costco)

METHOD

Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!

SANDRA'S HEAVENLY SCALLOPED BAKED POTATO CASSEROLE

One of my favorite and most prepared recipes

I created when I was craving scalloped potatoes au gratin

and loaded baked potatoes at the same time...

Serves: (10 to 12)

Prep: 25 Mins.

Bake: 1 Hr.

Stand: 15 Mins.

INGREDIENTS

4 slices of bacon, cut into strips and browned

8 cups yellow potatoes, peeled and thinly sliced to 1/8”

--(I used 6 medium-large potatoes, and sliced them using a mandoline)

1 green onion, sliced (both white and green parts)

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

3 cups milk

¼ teaspoon granulated garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1/8 teaspoon cayenne pepper

2 cups grated medium cheddar cheese

½ cup sour cream

1 cup additional grated medium cheese, to sprinkle on top

Paprika

METHOD

Preheat oven to 350 degrees.  Spray a 9”x13” casserole dish, and set aside.

Brown bacon in a medium skillet, remove with a slotted spoon and set aside on a paper towel-lined plate.

In a medium, heavy-bottom saucepan, over low heat melt butter and blend in flour, and whisk for 1 minute. Add all of cold milk while whisking, and increase heat to medium. Season with garlic, salt, pepper, and cayenne. Reduce heat to low, and continue whisking until smooth, thickened, and boiling.  Remove from heat and using a spoon stir in 2 cups of cheese, sour cream, green onions, and bacon strips.

Evenly layer half of the sliced potatoes in bottom of prepared casserole dish. Spread half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Evenly add remaining 1 cup of cheese over sauce, then sprinkle top of cheese layer with some paprika for color.

Ready for the oven... 

Bake uncovered for about 1 hour, until the potatoes are tender and top is golden brown. Remove from oven, and let casserole sit for 15 minutes prior to serving. ~ Enjoy!

Letting baked casserole stand for 15 minutes...

~~~~~~~~~~~

Tip: It's imperative to consistently slice potatoes to 1/8" for even baking within 1 hour's time.

SANDRA’S SENSATIONAL HERB SCALLOPED POTATOES

This low-temperature process

allows all the flavors to gradually and fully

meld into the potatoes

over the 2-hour baking period...

Servings: (6)

Prep: 15 Mins.

Bake: 2 Hrs.

INGREDIENTS

5 medium russet potatoes, peeled and thinly sliced (about 1/4" thick)

1 medium yellow onion, chopped

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1-3/4 cup low-sodium chicken broth

2 tablespoons mayonnaise

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dry mustard

½ teaspoon dried sweet basil

3/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 teaspoon dried parsley

¼ teaspoon paprika

DIRECTIONS

Preheat oven to 325 degrees.  

Peel and slice the potatoes, and chop the onions.

Spray a 2-quart baking dish with olive oil, and alternatively layer potatoes and onions; three times.

In a medium saucepan, melt the butter; whisk in flour until smooth, and cook for 2 minutes while continuing to whisk. Gradually whisk in chicken broth, mayonnaise, garlic powder, onion powder, dry mustard, sweet basil, kosher salt and white pepper; cook and stir for 2 minutes, until thick and bubbly. 

Pour sauce over potatoes. Sprinkle with parsley and paprika. 

Cover baking dish, and bake for 2 hours, until potatoes are tender. ~ Enjoy with your favorite main dish and salad or sauteed veggies.

Tip:  This side dish can be prepared in the morning, refrigerated, and then baked when you return home from work in the early evening.