This is your mini-cookbook for Microwave Scalloped Potatoes. You may also be interested in these other popular Scallop recipes:
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Thaw potatoes and drain liquid. Mix remaining ingredients, other than cereal, and stir into potatoes. Place in 3 quart microwave casserole or large rectangular casserole. Potatoes should be only 1 1/2 to 2 inches deep if cooking in rectangular casserole.

Microwave Scalloped Potatoes 3 tablespoon butter 1 can (10 oz.) cream of mushroom soup 1/3 cup milk 8 medium potatoes, peeled and sliced Salt and pepper to taste Paprika to garnish In a large microwave-safe bowl, microwave butter on high, uncovered, for 40 seconds. Blend in soup and milk; add

Line bottom of microwavable 3-quart casserole with 1/3 of potatoes and 1/3 of onions. Add salt and pepper, sprinkle on 1 teaspoon mustard, 1 tablespoon cheese, 1 tablespoon flour, and 1/3 of Cheddar. Repeat process twice. Dot with butter, pour on milk. Sprinkle with paprika. Cook 20 minutes on full

Make roux with flour and butter. Remove from heat and add water, chicken cubes, mayonnaise, salt and pepper. Return to heat and whisk until thickened. Pour over layered potatoes and onions. I always layer sauce with potatoes and onions. Bake 20 to 25 minutes, turning 1/4 turn every 5 minutes.
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Microwave Scalloped Potatoes