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1 5-ounce box Betty Crocker Cheesy Scalloped Potatoes, dehydrated potatoes and seasoning packet. ~ Step 1. In a 2-quart saucepan, place all the the ingredients as listed. Give the mixture a thorough stir. Bring to a boil, stirring frequently, over medium- medium-high heat. ~ Step 2.
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8-10 ounces sliced or diced ham (a generous 2 cups) ~ Step 1. Open the box and empty the packet of dry cheese-sauce mix into the bottom of a 1 1/2-quart casserole. Place the milk in a 2-cup measuring container along with the butter and nutmeg and heat it, in the microwave, to steaming. Give the liquid mixture a thorough stir, add it to the dry.
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Layer half the potato slices in the sauce on the bottom of the casserole dish. Sprinkle in half of the ham dices or bacon bits. Sprinkle in half the cheese. Repeat the layers - Potato slices, ham or bacon pieces and top with cheese. Garnish with green onions, if desired. Bake as directed on the scalloped potatoes package. Let set 5-7 mins and.
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Adding Seasonings and Herbs. You can easily enhance the flavor of boxed scalloped potatoes by adding your favorite seasonings and herbs. I love using garlic powder, onion powder, and dried thyme to give the potatoes a delicious kick. The garlic powder adds a savory taste, while the onion powder adds a subtle sweetness.
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Steps to Make It. Gather the ingredients. Preheat the oven according to the package directions on the scalloped potato mix box. In a 3-quart casserole, combine the dehydrated potatoes with the sauce mix and the amount of butter called for on the box directions. Pour over the amount of boiling water called for on the package.
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Steps. Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives.
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Assembly. Layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce, in that order in the prepared baking dish. Repeat. Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30 minutes or until potatoes are easily pierced with a fork.
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1. Heat oven to 400°F. 2. Stir Sauce Mix, boiling water, half-and-half, margarine and red pepper with whisk in 2-quart casserole. Stir in Potatoes and green beans. 3. Bake uncovered about 30 minutes or until potatoes are tender. Sprinkle with paprika.
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2. Slice the potatoes thinly and evenly. The potato slices must be very thin, between 1/8- and 1/4-inch thick, and of uniform thickness. A great mandoline slicer or simple vegetable slicer makes quick, precise work of this task, although it's doable with a sharp chef's knife and keen eye. 3.
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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.
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Instructions: First, you can gather all ingredients. Preheat your oven based on the package directions in your boxed scalloped potatoes. In the 3-quart casserole, you can mix the dehydrated potatoes with the amount of butter and sauce based on the box directions. You can pour the boiled water based on the package directions.
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Every now & then, it's OK to enjoy thinking inside the box: Doctoring Up a Box of Cheesy Scalloped Potatoes: Recipe yields 6-12 side-dish servings. Special Equipment List: 4-cup measuring container; 1 1/2 quart casserole. Cook's Note: I'm no different than a lot of you when it comes to weeknight dinners.
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Instructions. Preheat the oven to 400°F. In a large skillet over medium heat, cook the bacon until crispy, about 10 minutes. Remove the bacon and place on a plate with paper towels. Once cooled, crumble into pieces. Whisk in the flour to the skillet and bacon grease until browned and all the flour in combined.
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Preheat the oven to 375°. Cut the potatoes into thin slices, just under a ¼" thick. Set aside until ready to use. In a large, oven-proof skillet (such as a cast iron skillet), heat 2 tablespoons of canola oil over medium-high heat. Pat chicken thighs dry with a paper towel.
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Baking tips: For 2 boxes, double ingredients; bake in 3-quart casserole dish about 30 minutes at 450 degree F. Bake potatoes and roast meat at same time: 325 degree F about 60 minutes 350 degree F about 50 minutes 375 degree F about 45 minutes.
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Then, pour the scalloped potatoes mix into the slow cooker and add the required amount of milk and butter as per the instructions on the box. Stir the mixture well to ensure that the ingredients are evenly combined. Next, cover the slow cooker and set it to low heat. Let the scalloped potatoes cook for the recommended time as per the package.
