EXTRA-CREAMY SCALLOPED POTATOES
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
- Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.
COOK'S ILLUSTRATED SCALLOPED POTATOES RECIPE - (3.8/5)
Provided by lesliejanous
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees Fahrenheit. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving. Tips: For the fastest and most consistent results, slice the potatoes in a food processor. When the potatoes were cut thicker than 1/8 inch, they slid apart when served. Yet when cut much thinner, the layers melted together, producing a mashed potato-like texture. At exactly 1/8 inch, the potatoes held their shape yet remained flexible enough to form tight, cohesive layers. Although it is possible to cut 1/8-inch slices by hand, it is far easier when using a food processor or mandoline.
ALL-CRUST SHEET-PAN SCALLOPED POTATOES
This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
- Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
- Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
- Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.
HOLIDAY SCALLOPED POTATOES
Make and share this Holiday Scalloped Potatoes recipe from Food.com.
Provided by swissms
Categories Potato
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute.
- Add onion and sauté until it turns soft and begins to brown, about 4 minutes.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer.
- Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
- Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese.
- Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.
SCALLOPED POTATOES
The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
SCALLOPED POTATOES
This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course. Serve scalloped potatoes with your favorite meat and watch your family fall in love.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 14 to 20
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
- Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
- Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
- Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.
NEVER-FAIL SCALLOPED POTATOES
Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. 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. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.
Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
SCALLOPED POTATOES
This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.
Provided by The New York Times
Categories side dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
- In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
- Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
COMFORTING SCALLOPED POTATOES
Spread warm wishes and full bellies with this delightful dish from Amber Wilson of For The Love Of The South
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
- Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
- Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
- With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
- Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 779.6 calories, Carbohydrate 45.3 g, Cholesterol 211.2 mg, Fat 61.5 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 38.2 g, Sodium 405.1 mg, Sugar 0.3 g
More about "cooks illustrated scalloped potatoes recipe 385"
SCALLOPED POTATOES | COOK'S ILLUSTRATED
From cooksillustrated.com
4.9/5 (7)Servings 4-6Cuisine AmericanCategory Side Dishes, Casseroles, Make Ahead
CLASSIC SCALLOPED POTATOES RECIPE | CANADIAN LIVING
From canadianliving.com
CLASSIC SCALLOPED POTATOES RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
LOADED SCALLOPED POTATOES - MOM ON TIMEOUT
From momontimeout.com
BEST SCALLOPED POTATOES COOKS ILLUSTRATED - COOKEATSHARE
From cookeatshare.com
LOADED SCALLOPED POTATOES - JO COOKS
From jocooks.com
COOK'S ILLUSTRATED SCALLOPED POTATOES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
OLD FASHION SCALLOPED POTATOES - 101 COOKING FOR TWO
From 101cookingfortwo.com
SCALLOPED POTATOES RECIPE (TESTED AND PERFECTED) - COOKING CLASSY
From cookingclassy.com
SCALLOPED POTATO RECIPES | ALLRECIPES
From allrecipes.com
SCALLOPED POTATOES RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
SCALLOPED POTATOES (THE BEST) | RICARDO
From ricardocuisine.com
AMERICA'S TEST KITCHEN'S ULTIMATE SCALLOPED POTATOES RECIPE
From mercurynews.com
HOLIDAY SCALLOPED POTATOES | COOK'S ILLUSTRATED
From cooksillustrated.com
SCALLOPED POTATOES - AMANDA COOKS & STYLES
From amandacooksandstyles.com
SCALLOPED POTATOES RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
SCALLOPED POTATOES RECIPE | DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
CLASSIC SCALLOPED POTATOES - KING ARTHUR BAKING
From kingarthurbaking.com
CREAMY SCALLOPED POTATOES RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
PIONEER WOMAN'S SCALLOPED POTATOES RECIPE REVIEW | KITCHN
From thekitchn.com
CLASSIC SCALLOPED POTATOES - FOOD CHANNEL
From foodchannel.com
SHORTCUT SCALLOPED POTATOES FOR ONE - BAKING MISCHIEF
From bakingmischief.com
HOMEMADE SCALLOPED POTATOES {EASTER SIDE DISH} - THE BUSY BAKER
From thebusybaker.ca
SCALLOPED POTATOES RECIPE | KITCHN
From thekitchn.com
THE BEST SCALLOPED POTATOES - WILL COOK FOR SMILES
From willcookforsmiles.com
EASY SCALLOPED POTATOES - CHATELAINE
From chatelaine.com
SCALLOPED POTATOES - RECIPES | COOKS.COM
From cooks.com
EASY SCALLOPED POTATOES RECIPE - KYLEE COOKS
From kyleecooks.com
SCALLOPED POTATOES RECIPE | MYRECIPES
From myrecipes.com
SCALLOPED POTATOES RECIPE | MYRECIPES
From myrecipes.com
CHEDDAR SCALLOPED POTATOES - COOK'S COUNTRY
From cookscountry.com
INDULGENT SCALLOPED POTATOES - THE FRUGAL GIRL
From thefrugalgirl.com
COOK'S ILLUSTRATED SCALLOPED POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
SCALLOPED POTATO RECIPES TO GET COZY WITH - TASTE OF HOME
From tasteofhome.com
THE BEST SCALLOPED POTATOES - ADD A PINCH
From addapinch.com
CHEESY LOADED SCALLOPED POTATOES - AVERIE COOKS
From averiecooks.com
SCALLOPED POTATOES - RECIPE | COOKS.COM
From cooks.com
COOK'S ILLUSTRATED SCALLOPED POTATOES - CREATE THE MOST AMAZING …
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search