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Published April 08, 2009, 12:00 AM

ONLINE EXTRA — SCALLOPED POTATO RECIPES: Scalloped Potatoes and Bacon . . . Scalloped Sweet Potato Casserole . . . Mushroom Scalloped Potatoes, etc.

By: Herald Wire Reports,

Scalloped Potatoes and Bacon

4 to 5 large potatoes

1 teaspoon salt

1 large onion, thinly sliced

½ cup green pepper, diced

3 tablespoons butter

1/3 cup flour

3½ cups milk

1½ cups shredded Cheddar cheese

¾ teaspoon seasoned or plain salt

1/8 teaspoon black pepper

Light sprinkling of granulated garlic (optional)

4 to 6 slices smoked bacon, cooked

½ cup canned crispy onion bits (optional)

Microwave bacon until ½ cooked; set aside on paper towels to absorb grease; pat dry. Cut into bite sized pieces when cool.

Wash and peel potatoes. Cut into ½- inch slices

Bring a large saucepan of water to a boil; add 1 teaspoon

Scalloped Sweet Potato Casserole

6 medium sweet potatoes

2 medium onions

2 tablespoons vegetable oil


2 tablespoons butter

2 tablespoons all-purpose flour

¾ teaspoon ground ginger

¼ teaspoon pepper

2 cups milk

2 tablespoons chopped parsley

In 5-quart saucepot over high heat, heat unpeeled sweet potatoes and enough water to over to boiling. Reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain. Cool sweet potatoes until easy to handle.

Meanwhile, slice onions ¼- inch thick. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook onions and ¼ teaspoon salt until tender, stirring occasionally.

Preheat oven to 375 degree. Grease 13-by-9-inch baking dish. Peel sweet potatoes and cut into ¼-inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions.

Arrange remaining sweet potatoes over onions.

In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.

Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly.

Pour sauce over potatoes in baking dish; sprinkle with parsley. Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly.

Yield: Serves 6.

Mushroom Scalloped Potatoes

8 cups thinly sliced and peeled potatoes

1 large onion

1 tablespoon butter/garlic butter

8 to 12 large fresh mushrooms, thinly sliced

2 cans cream of mushroom soup

1 cup milk

1½ cups shredded Cheddar cheese

Sea salt, to taste

Freshly ground pepper, to taste

Paprika, to taste

Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.

Lightly oil a casserole dish or glass lasagna pan with olive oil.

Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.

Arrange onions and mushrooms. Sprinkle cheese over each layer.

Continue to layer in this manner until all ingredients are used up.

Bake at 375 degrees for approximately 1 hour or until potatoes reach desired texture.

For a crispy top layer, uncover during the last 10-15 minutes of cooking time.

Country Scalloped Potatoes and Ham

8 medium potatoes

1 large onion

1 pound fully cooked ham, cut into 1=-inch cubes

1 package country style gravy mix

1 can cream of mushroom soup

2 cups water

2 cups shredded Cheddar cheese.

Combine potatoes, onion and ham in a lightly greased stoneware Crockpot.

Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on low 7 to 9 hours. (High 3 to 4 hours). Top with cheese during last 30 minutes of cooking.

Note: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and ½ teaspoon cream of tartar; drain and proceed with recipe.

Scalloped Potatoes with Cheese

10 medium russet potatoes

1 can cream of chicken soup

4 cups shredded cheese (Colby Jack)

Salt and pepper

Garlic powder

Scrub potatoes and slice into circles.

Butter or spray a casserole dish with oil. Layer the potates at the bottom and pour over the chicken soup. Sprinkle with cheese.

Bake at 350 degrees about 30 minutes, or until potatoes are fork tender and cheese is golden and bubbly.

Ham, Scalloped Potato and Leek Casserole

4 cups thinly sliced, pared potatoes

2 cups cooked ham, chopped

1 leek, cleaned and thinly sliced

1 cup sliced onion (1 medium onion)

2 tablespoon flour

1 teaspoon diced parsley

1 teaspoon diced chives

1 teaspoon salt

1/8 teaspoon pepper

2 to 3 tablespoons butter (cut into 8 to 10 dots)

1½ cups scalded milk

Paprika and parsley for sprinkling

Preheat oven to degrees.

Grease a 2-quart covered casserole dish. Parboil potato slices over medium heat in unsalted water for 5 minutes. Strain and replace water with cold water to stop cooking process.

In a small bowl, blend together flour, parsley, chives salt and pepper. Strain potatoes.

In the greased casserole dish, create multiple layers of potatoes, onion slices, ham and sprinkling of the dry ingredients in each layer. Dot each layer with some butter, reserving enough potatoes and butter for the top layer.

Sprinkle top with paprika and parsley.

Cover casserole and bake in 375-degree oven for 45 minutes covered, then 15 minutes uncovered.

Yield: Serves 4 to 6.

Scalloped Potatoes Au Gratin

Onion slices

Wondra flour


Salt and pepper

Shredded Cheddar cheese

Cream of mushroom soup

French onion chip dip

Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.

In a sauce pan, warm 1 can of cream of mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.

Sprinkle Wondra flour over the top and add a couple of pats of butter.

Repeat the first step, adding layers until dish is full.

Bake at 350 degrees in oven for about 90 minutes or until golden brown.

Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.

Scalloped Potatoes and Spinach

1 10-ounce package frozen spinach

8 slices bacon, fried

Shredded Swiss cheese (about 8 ounces)

1 box instant scalloped potatoes

1 medium onion, chopped

Mix scalloped potatoes as directed on package. Saute onions in 2 tablespoons of bacon grease. Add the spinach and heat through. Crumble and add the bacon. Mix with the potatoes and bake at 350 degrees for 25 minutes. Remove from oven and sprinkle with grated cheese to cover. Return to oven and bake until cheese is melted.

Hamburger Potato Scallop

½ pound ground beef

½ teaspoon salt

1 package of scalloped potatoes

1 2-ounce jar sliced pimiento, drained

3 tablespoons chopped green pepper, if desired

In medium skillet, brown meat with salt over medium heat, drain. Stir in potatoes, sprinkle with packet of Seasoned Sauce Mix. Add amounts of water and milk called for on package and stir in pimiento and green pepper. Heat to boiling, stirring frequently. Reduce heat, cover and simmer about 30 minutes or until potatoes are tender, stirring occasionally.

Scalloped Potatoes with Broccoli

1 package Betty Crocker scalloped potatoes

1 10-ounce package frozen chopped broccoli, partially thawed and broken apart

1 2½-ounce jar sliced mushrooms, drained

Heat oven to 325 degrees. Prepare potatoes as directed on package for oven method except use 2-quart round casserole. Stir in broccoli and mushrooms with the milk. Bake, uncovered until potatoes and broccoli are tender, about 1 hour.

Yield: Serves6.

Scalloped Potatoes and Chicken Casserole

1 box Betty Crocker scalloped or au gratin potatoes

4 to 5 pieces chicken

1 package frozen chopped broccoli

Boil chicken in water for about 30 minutes, skin and cut into pieces. (You also can use leftover chicken.) Mix potatoes according to directions on package except use an oblong baking dish. Cook broccoli according to directions on package. Add chicken and broccoli to potatoes. Bake at 350 degrees for about 50 minutes. Serve with salad and garlic bread.