I need help and soon as possible?

Tell me how to make different recipes using scallop potatoes.


I want to impress my family with a cool new recipe, however I cant think of anything and i do not want to just make plain potatoes. Thanks for your help.

I need help and soon as possible?
try bettycrocker.com
Reply:Add ham and velveetta cheese to them.
Reply:Try allrecipes.com. They have a huge listing with ratings, comments, and nutritional information. It's where I always go.





And if you want to make them more interesting add panchetta. It will add a subtle bacon-like flavor withut overpowering the dish.
Reply:Its not what you asked for but if you want to make an impressive potato I'd go for twice-baked potatoes. Just bake them in the oven like a normal potato at 350 or so for about 45 minutes. Remove from oven and cut them open. Scoop out the insides and add them to bowl containing milk, cheese, butter, salt, and pepper. You can also add sour cream if you like. Then mash or blend them up. Put the skins on a baking sheet and add the concoction back into the skins and top with cheese and bacon bits. Place back in the oven until the cheese on top melts. They are much more impressive than plain potatoes.
Reply:Ta Na Na I'm here to the rescue: pick any one of these:





3 Cheese Scalloped Taters:





INGREDIENTS


1 1/2 pounds Yukon Gold potatoes, thinly sliced


2 tablespoons butter, divided


1 pint heavy cream


2 cloves garlic, thinly sliced


salt and pepper to taste


2 cups shredded Cheddar cheese


4 slices provolone cheese


1/2 cup grated Parmesan or Romano cheese








DIRECTIONS


Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.


Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.


Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.





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ORIGINAL SCALLOPED:





INGREDIENTS


3 pounds potatoes, thinly sliced


salt to taste


9 tablespoons all-purpose flour


6 tablespoons butter, diced


1 quart milk








DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.


Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.


Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.





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HOMESTYLE SCALLOPED TATERS:





INGREDIENTS


1/3 cup chopped onion


5 tablespoons butter or margarine


5 tablespoons all-purpose flour


1 1/4 teaspoons salt


1/2 teaspoon pepper


5 cups milk


6 cups thinly sliced potatoes








DIRECTIONS


In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.


Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.





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HAM AND CREAMY SCALLOPED POTATOES:





INGREDIENTS


5 pounds white potatoes, partially cooked


3 tablespoons butter


1/4 cup flour


1/4 cup chopped onion


1/2 cup sliced celery


1 pound cooked ham, diced


1 (14.5 ounce) can chicken broth


1/4 cup mayonnaise


1 cup processed American cheese spread


salt and pepper to taste








DIRECTIONS


Cool and peel potatoes; slice 1/4 in. thick. Spread in greased 2-qt. casserole. In saucepan, melt butter and stir in flour until well blended. Add onion, celery, ham, broth, mayonnaise and cheese spread; cook until thickened. Season with salt and pepper, if desired. Pour ham and cheese mixture over potatoes and toss gently. Bake at 275 degrees F for 1 hour or until potatoes are tender.





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SOUR CREAM SCALLOPED POTATOES:





INGREDIENTS


1 (32 ounce) package frozen cubed hash brown potatoes, thawed


2 cups sour cream


1 (10.75 ounce) can condensed cream of chicken soup, undiluted


1 cup shredded Cheddar cheese


1/2 cup butter or margarine, melted


1/2 cup finely chopped onion


1 teaspoon salt


1/2 teaspoon pepper








DIRECTIONS


In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.
Reply:MASHED!!!
Reply:*Scalloped Potatoes And Ham





6 Large Potatoes, Sliced


1/2 lbs. Ham, Cubed


1 can Cream of Mushroom


1 Soup Can of Water


4oz Shredded Cheddar Cheese


Seasonings-to your taste





Coat crockpot with non-stick cooking spray


Layer potatoes and ham in crockpot


In a bowl, combine soup, water and cheese


Pour soup mixture over potatoes


Cover and cook on LOW for 5 hours.





*Scalloped Potato





6 medium potatoes, peeled and thinly sliced


4 tablespoons butter


3 tablespoons flour


1 teaspoon salt


1/4 teaspoon pepper


2 1/2 cups milk


1 small onion, finely chopped


Preheat oven to 325ºF.





Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.


Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.


Cover and bake until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minute before serving.





*Scalloped Potatoes





- 8 large baking potatoes


- 3 tablespoons all purpose flour


- 1 teaspoon salt


- 1/4 teaspoon black pepper, freshly ground


- 3 tablespoons butter or margarine


- 2 cups milk, heated


- 1/4 cup onion, diced fine


- 1 cup optional: sharp cheddar cheese, shredded





Preheat oven to 375ºF. Coat baking dish with vegetable spray.


Peel potatoes and slice very thin. Place approximately 1/3 of potatoes in prepared baking dish. Sprinkle with half the flour and half the salt and pepper. Repeat layers.


Heat milk in small pan until hot; do not boil. Pour over potatoes and dot with butter. Cover dish and bake 45-50 minutes. Remove cover and continue baking uncovered for 15-20 minutes more or until potatoes are tender.


Optional: If cheese is to be added, spread shredded cheese over top of potatoes during last 15 to 20 minutes of baking while cover is removed.





*Scalloped Chicken and Potatoes





4 cups sliced raw potatoes


1 cup sliced celery


3 cups cooked diced chicken


2 1/2 cups chicken gravy


salt and pepper to taste


1/4 teaspoon nutmeg


buttered soft bread crumbs





Cook potato and celery in small amount of salted water until tender. Drain potatoes and celery; mix with chicken and gravy then season with salt and pepper and nutmeg. Pour mixture into a 2-quart casserole; top with buttered bread crumbs.Bake at 400° for 25 to 30 minutes





*Scalloped Potatoes with Bacon





1/2 pound bacon, coarsely chopped


1 teaspoon butter


3 pounds Russett potatoes, peeled and thinly sliced


1 large onion, thinly sliced


2 teaspoons salt, divided


Freshly ground black pepper, to taste


2 tablespoons flour, divided


1 pint light cream


1 cup chicken stock


Preheat oven to 350°. Over medium heat, cook bacon in a sauté pan until lightly crisp. Remove bacon with a slotted spoon, reserving grease. Butter the bottom and sides of a 9x13-inch glass baking dish. Place one layer of sliced potatoes over the bottom of the dish. Scatter a handful of sliced onions. Sprinkle with 1/2 teaspoon salt and pepper to taste. Drizzle 1 teaspoon bacon grease over the onions, then scatter a handful of chopped bacon over this. Sprinkle 1 tablespoon flour over layer. Add another layer of potatoes and onions, repeating with the seasoning, bacon grease, bacon, and flour. Add one final layer of potatoes; sprinkle with the remaining salt and pepper. Pour cream and stock over potatoes. It should barely cover the top layer. Bake at least 1 hour, or until potatoes are tender.





*Cheesy Bacon Scalloped Potatoes


http://www.recipezaar.com/187514





*Try these links





http://southernfood.about.com/od/scallop...





http://www.cooks.com/rec/search/0,1-0,sc...





http://www.robertsplace.ca/recipes/scall...





http://www.bigoven.com/57598-Smoked-Salm...





ENJOY :-)

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