How to Make Scallop Potatoes

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How to Make Scallop Potatoes – This is a place for the community to provide tips and advice on How to Make Scallop Potatoes. This topic was created by Tony Backhouse and the tips are provided by the community. The tips you add here can be your own or referred from another site. The best tips are then ranked at the top when up-voted by members of the community.

Tip 1 - Cheesy Scalloped Potatoes Recipe - Food.com

Published: 9 years, 5 month(s) ago | Submitted by Miles Hall | permalink

Make and share this Scalloped Potatoes recipe from Food.com.
Tags: potatoes,butter,flour,milk,salt,cayenne pepper,sharp cheddar cheese,cheese,paprika recipe, recipes, recipies

For further reading: http://southern.food.com/recipe/scalloped-potatoes-85629 ^[1]

Tip 2 - Recipes for Scalloped Potatoes

Published: 9 years, 5 month(s) ago | Submitted by Sonia Stockton | permalink

Discover delicious and easy to prepare recipes for scalloped potatoes from the expert chefs at Food Network.

For further reading: http://www.foodnetwork.com/topics/scalloped-potato-recipes.html ^[2]

Tip 3 - Easy Scalloped Potatoes

Published: 9 years, 5 month(s) ago | Submitted by Matt Hawes | permalink

These scalloped potatoes are baked au gratin-style with Cheddar cheese. Always a winner!

For further reading: http://allrecipes.com/recipe/easy-scalloped-potatoes/ ^[3]

Tip 4 - Scalloped Potatoes

Published: 9 years, 5 month(s) ago | Submitted by Rockcrawler 02 | permalink

For further reading: http://www.bettycrocker.com/recipes/scalloped-potatoes/328145a6-db72-4258-b545-0589655fe23d ^[4]

Tip 5 - Classic Scalloped Potatoes

Published: 9 years, 5 month(s) ago | Submitted by Jean Katz | permalink

Not only are rich scalloped potatoes easy to make, but they go with everything from a weeknight roast chicken to a Sunday roast beef. The key to this classic comfort food recipe is starting with waxy Yukon Gold potatoes and slicing them thinly and uniformly. Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after. If you’re going to use a mandoline to slice the potatoes, be sure to watch our video for tips on applying even and consistent pressure while running your potato over the blade.

For further reading: http://www.finecooking.com/recipes/classic-scalloped-potatoes.aspx ^[5]