Ingredients
- 4 tablespoons butter
- 1/2 cup chopped onion
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
- 1 block (4 ounces) Monterey Jack cheese, shredded
- 3 pounds russet potatoes, peeled and thinly sliced
- 3/4 cup dry bread crumbs
- Minced chives, optional
Directions
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
- Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
- Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Cheesy Scalloped Potatoes Tips
How thinly should you cut the potatoes for scalloped potatoes?
Russets are the best type of potato to use in this recipe because their high starch content helps keep the cheese sauce smooth. Use a mandoline to get equal slices—ideally, each slice will be about 1/8-in. thick. You could use a knife instead, but be extra careful!How do you make homemade bread crumbs for cheesy scalloped potatoes?
If you would rather make the bread crumbs from scratch, tear 3-4 slices of day-old bread into pieces. Preheat the oven to 350°F, then pulse the bread in a covered food processor until coarse crumbs form. Spread them in a single layer over a 15x10x1-in. baking pan. Bake until lightly browned, about 15-20 minutes. Remove from the pan and cool until you're ready to top the cheesy scalloped potatoes with them. Here are more tips on how to make homemade bread crumbs.How else can you cook cheesy scalloped potatoes?
If you'd rather save the oven for another dish, make these cheesy scalloped potatoes in the slow cooker. Simmer the cheesy potato mixture for an additional 5-10 minutes, stirring frequently. Then, instead of transferring the potato mixture to a baking dish, put them in a greased 6-qt. slow cooker. Place 4 layers of paper towels under the lid, then cover and cook on high for 2 hours. Remove the lid and paper towels, then sprinkle the potatoes with bread crumbs. Let stand 15 minutes and, if desired, sprinkle with chives.Can you freeze cheesy scalloped potatoes?
You can definitely freeze cheesy scalloped potatoes if you'd prefer to save them for another time. Simmer the cheesy potato mixture for an additional 5-10 minutes on the stovetop, stirring frequently. Transfer the mixture to a greased 13x9-in. baking dish, then let them cool before you cover and freeze. When ready to prepare, partially thaw in the fridge overnight. Remove from the fridge about 30 minutes before baking. Preheat the oven to 350°F, then bake as directed, increasing the initial time to 1 hour and 15 minutes. Top with bread crumbs, then return to the oven and bake for another 10-15 minutes. Let stand 15 minutes before serving. If you liked this cheesy scalloped potatoes recipe, be sure to try more of our Russet potato recipes.—Lauren Pahmeier, Taste Recipes Associate Editor
Nutrition Facts
3/4 cup: 378 calories, 22g fat (13g saturated fat), 61mg cholesterol, 646mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 15g protein.
Ingredients
- 3 cups heavy whipping cream
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon minced fresh thyme, optional
- 3 pounds russet potatoes, thinly sliced (about 10 cups)
- Minced fresh parsley, optional
Directions
- Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top.
- Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts
3/4 cup: 353 calories, 27g fat (17g saturated fat), 99mg cholesterol, 390mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 4g protein.
Ingredients
- 3 pounds medium sweet potatoes, peeled and sliced 1/8-in. thick
- 2 tablespoons butter
- 1/2 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 3/4 cup heavy whipping cream
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 1/2 cup shredded Parmesan cheese
- 2 cups shredded Gruyere cheese, divided
Directions
- Preheat oven to 400°. In a greased 13x9-in. baking dish arrange sweet potato slices in rows; set aside.
- In a small saucepan, melt butter over medium heat. Add onion; cook until tender, 4-5 minutes. Add garlic; cook one additional minute longer. Stir in flour until blended; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in salt, pepper, cayenne, cinnamon, Parmesan and 1 cup Gruyere. Remove from heat; stir until cheese is melted.
- Pour cheese sauce over sweet potatoes; sprinkle remaining 1 cup Gruyere on top. Bake, covered, 30-35 minutes. Remove covering; bake until cheese is bubbly and golden brown on top, 10-15 minutes longer.
Nutrition Facts
3/4 cup: 475 calories, 22g fat (14g saturated fat), 69mg cholesterol, 636mg sodium, 54g carbohydrate (39g sugars, 7g fiber), 16g protein.
Ingredients
- 1 medium Granny Smith apple, peeled and thinly sliced
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 2 tablespoons butter
- 1/2 cup sliced sweet onion
- 4 medium red potatoes (about 1 pound), thinly sliced
- 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
- 1/2 cup heavy whipping cream
- 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 bacon strips, cooked and crumbled
- Chopped fresh parsley, optional
Directions
- Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
- Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese with cream, thyme, salt and pepper; pour over top.
- Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts
1 serving: 376 calories, 25g fat (15g saturated fat), 70mg cholesterol, 651mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 13g protein.
Ingredients
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups fat-free milk
- 3 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
- 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
Directions
- Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. 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-inch 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.
Ingredients
- 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 potatoes, peeled and thinly sliced (about 4 cups)
- 1 cup thinly sliced onions, divided
Directions
- 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.
Never-Fail Scalloped Potatoes Tips
How do you thicken scalloped potatoes?
To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips, too!What goes well with scalloped potatoes?
Any comforting main dish would be perfect alongside this easy potato recipe! Scalloped potatoes go well with anything from baked chicken dishes to ham recipes.Can you make scalloped potatoes without peeling?
Yes, you can make scalloped potatoes without peeling! They’ll just turn out a little more "rustic"—and there’s nothing wrong with that!How do I keep my potatoes from going brown?
To keep your potatoes from going brown, place the sliced potatoes in cold water until they're ready to assemble. This will prevent them from browning.Nutrition Facts
3/4 cup: 215 calories, 6g fat (4g saturated fat), 18mg cholesterol, 523mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.
Ingredients
- 2/3 cup chopped onion
- 2 teaspoons canola oil
- 1 can (14-1/2 ounces) chicken broth
- 6 ounces cream cheese, cubed
- 1 tablespoon Dijon mustard
- 3 medium russet potatoes, peeled and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 1-1/2 to 2 cups crushed butter-flavored crackers
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted
- 2 teaspoons minced fresh parsley
Directions
- Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes.
- Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top.
- Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.
Nutrition Facts
3/4 cup: 293 calories, 16g fat (8g saturated fat), 34mg cholesterol, 524mg sodium, 32g carbohydrate (6g sugars, 2g fiber), 6g protein.
Ingredients
- 6 tablespoons butter, divided
- 1/2 pound each sliced fresh shiitake, baby portobello and button mushrooms
- 1 tablespoon sherry, optional
- 5 tablespoons all-purpose flour
- 3 cups half-and-half cream
- 3 tablespoons minced fresh rosemary
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 2 cups shredded Gruyere cheese
- 2 pounds red potatoes, thinly sliced
- 1/2 teaspoon paprika
Directions
- Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer. Remove from pan.
- In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat.
- Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.
- Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.
Nutrition Facts
3/4 cup: 442 calories, 29g fat (18g saturated fat), 104mg cholesterol, 599mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 20g protein.
Ingredients
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon white pepper
- 2 cups half-and-half cream
- 1-1/2 cups shredded sharp white cheddar cheese
- 1-1/2 cups shredded sharp yellow cheddar cheese
- 6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
- 2 small onions, finely chopped
Directions
- Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
- In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese.
- Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.
Nutrition Facts
3/4 cup: 436 calories, 26g fat (16g saturated fat), 88mg cholesterol, 576mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 15g protein.
Ingredients
- 1 tablespoon butter
- 1 pound small red potatoes, thinly sliced (about 3 cups)
- 1 tablespoon dried minced onion
- 3/4 cup chicken broth
- 1/2 cup half-and-half cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
Directions
- In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes.
- Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.
Nutrition Facts
3/4 cup: 269 calories, 16g fat (9g saturated fat), 52mg cholesterol, 856mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 10g protein.
Ingredients
- 1/2 cup chopped onion
- 1/2 cup butter, cubed
- 1 package (16 ounces) frozen shredded hash brown potatoes
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1-1/3 cups milk
- 1 cup shredded cheddar cheese
- 1 small green pepper, cut into strips
- 2 tablespoons diced pimientos
- Dash pepper
- 1 cup cheese cracker crumbs, divided
Directions
- In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs.
- Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.
Ingredients
- 5 cups thinly sliced peeled potatoes
- 1 cup chopped onion
- Salt and pepper to taste
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup sour cream
- 6 pork loin chops (1 inch thick)
- Chopped fresh parsley
Directions
- In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 45 minutes.
- Meanwhile, sprinkle pork chops with salt and pepper. In a nonstick skillet over medium-high heat, brown pork chops on both sides 1-2 minutes per side. Place pork chops on top of potatoes. Cover and bake for 15 minutes. Uncover and bake until chops are tender and potatoes are lightly golden, 10-12 minutes longer. Sprinkle with parsley.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups milk
- 2 large potatoes, peeled and thinly sliced
- 2 tablespoons finely chopped onion
Directions
- In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
- In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.
Nutrition Facts
3/4 cup: 537 calories, 18g fat (11g saturated fat), 56mg cholesterol, 818mg sodium, 82g carbohydrate (15g sugars, 6g fiber), 15g protein.
Ingredients
- 3 pounds small red potatoes, quartered
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2 cups sliced onions
- 1 cup milk
- 1/4 cup thinly sliced green onions
- 1 teaspoon dill weed
- 1 teaspoon dried marjoram
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Place potatoes in a ungreased 13-in. x 9-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes.
- Cover and bake at 350° for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.
Nutrition Facts
1 each: 123 calories, 2g fat (1g saturated fat), 4mg cholesterol, 344mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 4g protein.
Ingredients
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1-1/2 cups milk
- 1/2 to 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 5 cups thinly sliced peeled potatoes
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
Directions
- In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13-in. x 9-in. baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice. Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
Nutrition Facts
3/4 cup: 207 calories, 9g fat (5g saturated fat), 23mg cholesterol, 500mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 4g protein.
Ingredients
- 6 medium potatoes, peeled and thinly sliced
- 3 cups water
- 4 reduced-sodium chicken bouillon cubes
- 1 garlic clove, minced
- 1/2 cup grated Parmesan cheese
- Minced fresh parsley, optional
Directions
- Place potatoes in a greased 2-qt. baking dish that has been coated with cooking spray. In a small saucepan, heat the water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 175 calories, 3g fat (0 saturated fat), 7mg cholesterol, 168mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Ingredients
- 4 cups thinly sliced peeled potatoes (about 2 pounds)
- 1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted
- 1 can (12 ounces) evaporated milk
- 1 large onion, sliced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups chopped fully cooked ham
Directions
- In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on high 1 hour. Stir in ham. Reduce heat to low; cook until potatoes are tender, 3-5 hours longer.
Nutrition Facts
1/2 cup: 555 calories, 10g fat (5g saturated fat), 36mg cholesterol, 831mg sodium, 101g carbohydrate (9g sugars, 9g fiber), 17g protein.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 to 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups milk
- 1-1/4 cups shredded cheddar cheese
- 4 medium potatoes, peeled and thinly sliced
- 1/4 cup chopped onion
Directions
- In a saucepan, melt the butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a 2-1/2-qt. microwave-safe dish coated with cooking spray, layer a third of the potatoes, onion and cheese sauce. Repeat the layers twice. Cover and microwave on high for 25-30 minutes, stirring every 5 minutes until the potatoes are tender.
Ingredients
- 8 pounds potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 1/3 cup all-purpose flour
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2-2/3 cups whole milk
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
Directions
- In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) chicken broth
- 6 pork rib or loin chops (3/4 inch thick)
- 2 tablespoons canola oil
- Additional salt and pepper, optional
- 6 cups thinly sliced peeled potatoes
- 1 medium onion, sliced
- Paprika and minced fresh parsley, optional
Directions
- In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
- In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
- In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
- Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.
Test Kitchen Tips
Nutrition Facts
1 serving: 574 calories, 29g fat (11g saturated fat), 128mg cholesterol, 1015mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 40g protein.
Ingredients
- 4-1/2 teaspoons all-purpose flour
- 3/4 cup milk
- 1/4 teaspoon salt
- Dash pepper
- 2 medium baking potatoes, peeled and thinly sliced
- 1/2 cup thinly sliced onion
- 1/2 cup soft bread crumbs
- 1 tablespoon butter, melted
Directions
- In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender.
Soft Bread Crumbs
Nutrition Facts
1 serving: 293 calories, 9g fat (6g saturated fat), 28mg cholesterol, 463mg sodium, 46g carbohydrate (9g sugars, 3g fiber), 8g protein.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 3 medium potatoes, peeled and very thinly sliced
- Paprika, optional
Directions
- Preheat oven to 375°. In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2-3 minutes. Reduce heat; add the cheese, salt, Worcestershire sauce and pepper. Cook and stir until cheese is melted.
- Place potatoes in a greased 1-qt. baking dish. Top with cheese sauce. Cover and bake for 30 minutes. Uncover; bake until potatoes are tender and sauce is bubbly and lightly golden brown, 20-25 minutes longer. If desired, sprinkle with paprika.
Nutrition Facts
1-1/2 cups: 566 calories, 25g fat (15g saturated fat), 71mg cholesterol, 945mg sodium, 69g carbohydrate (9g sugars, 7g fiber), 18g protein.
Ingredients
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 to 1-1/2 teaspoons salt
- 1/4 to 1/2 teaspoon pepper
- 1-1/2 cups 2% milk
- 5 medium red potatoes, thinly sliced
- 1 package (1 pound) hot dogs, halved lengthwise and cut into 1/2-inch slices
- 1 medium onion, chopped
- 1/3 cup shredded cheddar cheese
- Chopped green onions, optional
Directions
- Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes.
- In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half the hot dogs and half the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all.
- Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer. If desired, garnish with green onions.
Hot Dog Casserole Tips
How do you store hot dog casserole?
Like other casserole recipes, you can store this hot dog casserole in an airtight container in the fridge for up to three to four days. We don't recommend freezing this casserole recipe, so make sure you eat it up! Here's how long other leftovers last.What can you serve with hot dog casserole?
Hot dog casserole pairs well with a side salad and biscuits or cornbread.What are some variations of this hot dog casserole?
To switch things up, try swapping the cheddar cheese for American or Velveeta cheese. Or, swap the red potatoes for tater tots. You could also add baked beans to this casserole, too.—Christina Herbst, Taste Recipes Assistant Digital Editor
Nutrition Facts
1 cup: 330 calories, 24g fat (11g saturated fat), 52mg cholesterol, 967mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 11g protein.
Ingredients
- 1 teaspoon butter, softened
- 1 cup heavy whipping cream
- 1/3 cup 2% milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 6 medium potatoes
- 1 cup shredded Swiss cheese
- 1/4 cup shredded Parmesan cheese
Directions
- Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes.
- Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers.
- Bake, covered, at 350° for 40 minutes. Uncover and bake until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.
Nutrition Facts
1 each: 402 calories, 22g fat (14g saturated fat), 77mg cholesterol, 538mg sodium, 41g carbohydrate (6g sugars, 3g fiber), 12g protein.
Ingredients
- 1 jar (16 ounces) Alfredo sauce
- 1 cup whole milk
- 1 teaspoon garlic powder
- 3 pounds potatoes, peeled and thinly sliced
- 5 tablespoons grated Parmesan cheese, divided
- Salt and pepper to taste
- 2 to 3 cups cubed cooked turkey
- 3 cups frozen chopped broccoli, thawed
- 2 cups shredded Swiss cheese, divided
Directions
- In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper.
- In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture.
- Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.
Nutrition Facts
1 cup: 420 calories, 17g fat (11g saturated fat), 74mg cholesterol, 412mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 28g protein.
Ingredients
- 1 package (4.9 ounces) scalloped potatoes
- 1-3/4 cups boiling water
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/8 teaspoon poultry seasoning
- 2 cups cubed cooked chicken
- 1 cup shredded carrots
- 1/2 cup chopped celery
- 1/4 cup finely chopped onion
Directions
- Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes.
- Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
Nutrition Facts
1 each: 343 calories, 11g fat (3g saturated fat), 70mg cholesterol, 1209mg sodium, 35g carbohydrate (5g sugars, 5g fiber), 25g protein.
Ingredients
- 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, peeled
- 1/4 teaspoon salt
- 7 cups sliced peeled potatoes
- 2 cups shredded cheddar cheese
- 1 cup chicken broth
Directions
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top.
- Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts
2/3 cup: 238 calories, 11g fat (6g saturated fat), 27mg cholesterol, 420mg sodium, 28g carbohydrate (1g sugars, 3g fiber), 10g protein.
Ingredients
- 4 medium sweet potatoes, peeled and thinly sliced
- 1/2 cup water
- 3 tablespoons finely chopped onion
- 1/4 cup butter, cubed
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 2 cups whole milk
- 2 cups shredded Gouda cheese
- 3 tablespoons crumbled cooked bacon
Directions
- Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender.
- Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
- Drain sweet potatoes. Spread half of the spinach mixture into a greased 11x7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly.
Nutrition Facts
1 piece: 643 calories, 33g fat (20g saturated fat), 109mg cholesterol, 955mg sodium, 62g carbohydrate (27g sugars, 8g fiber), 27g protein.
Ingredients
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 1 cup 2% milk
- 2/3 cup condensed cream of potato soup, undiluted
- 1 small onion, chopped
- 1/4 cup butter, melted
- 1 garlic clove, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon seasoned salt
- 8 medium red potatoes, peeled and thinly sliced
- 3 cups cubed fully cooked ham
- 1-1/2 cups shredded part-skim mozzarella cheese
Directions
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in potatoes, ham and cheese. Transfer to a greased 13x9-in. baking dish.
- Bake, uncovered, until bubbly and potatoes are tender, 80-90 minutes. Let stand 10 minutes before serving.
Nutrition Facts
1-1/4 cups: 325 calories, 15g fat (8g saturated fat), 65mg cholesterol, 1260mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 20g protein.
Ingredients
- 2 cups thinly sliced peeled potatoes (about 2 large)
- 2 teaspoons all-purpose flour
- Dash each salt, pepper and ground nutmeg
- 2 teaspoons butter
- 2/3 to 1 cup half-and-half cream
- 1/3 cup shredded Gouda cheese
Directions
- Place half of the potatoes in a greased small ovenproof skillet; sprinkle with 1 teaspoon flour. Repeat layers. Sprinkle with salt, pepper and nutmeg. Dot with butter.
- Add enough cream to fill skillet about three-fourths full. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed.
- Carefully place skillet in oven. Bake, uncovered, at 350° for 10-15 minutes or until bubbly and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 353 calories, 17g fat (11g saturated fat), 72mg cholesterol, 301mg sodium, 37g carbohydrate (5g sugars, 3g fiber), 11g protein.