Classic Parmesan Scalloped Potatoes Recipe 455

CLASSIC PARMESAN SCALLOPED POTATOES

Steps:

• Preheat oven to 400°F. Layer potatoes in a 13- x 9-inch or 3-qt. baking dish.
• Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.
• Bake at 400°F for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving.

CLASSIC PARMESAN SCALLOPED POTATOES RECIPE - (4.5/5)

Steps:

• Preparation 1. Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender. 2. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese. 3. Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.

PARMESAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a large, heavy saucepan, melt the butter. Turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
• Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil. Remove saucepan from the heat, cover, and set stand for 5 minutes.
• In a medium-sized bowl, toss the Parmesan together with the dry bread crumbs, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
• Locate the bay leaves in the onion mixture and remove them.
• In a large bowl, gently toss together the sliced potatoes and onion mixture.
• Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top. Spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
• Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
• Note: These can be baked up to 5 hours ahead of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).

CLASSIC PARMESAN SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 400 degrees, layer potatoes in a 13x9" baking dish.
• 2. Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.
• 3. Bake at 400 for 30 minutes, stirring gently every 10 minutes Sprinkle with cheese, bake 15-20 minutes longer or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving

SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Grease a 11x7 inch baking dish.
• Place potatoes in large saucepan.
• Cover with water and bring to a boil.
• Cook over medium-high heat for 3 to 4 minutes then drain.
• Set aside.
• Heat butter in same saucepan over medium heat.
• Add onion, stirring occasionally for 1 to 2 minutes or until onion is tender.
• Stir in flour, salt and pepper.
• Gradually stir in evaporated milk and water.
• Cook, stirring constantly, until mixture comes to a boil.
• Remove from heat.
• Arrange potatoes in prepared baking dish; pour milk mixture over potatoes.
• Sprinkle with cheese.
• Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.