ROASTED GARLIC SCALLOPED POTATOES
These potatoes are easy and delicious. Garlicky and cheesy.
Provided by VICKI L
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
- Bake in preheated oven for 70 minutes.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 45.6 g, Cholesterol 58.8 mg, Fat 19.9 g, Fiber 3.4 g, Protein 13.5 g, SaturatedFat 11.6 g, Sodium 875.8 mg, Sugar 3.8 g
QUICK 25-MINUTE SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: frozen hash brown, cream of mushroom soup, onion, milk, garlic, salt and pepper mix, cheddar cheese
Provided by Wanda Hoffman
Yield 6 servingss
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Mix together all the ingredients and place in an oven-safe baking or casserole dish.
- Bake for 25 minutes then remove from oven.
- Sprinkle the potatoes with cheddar cheese and place back in the oven for five minutes, until melted.
- Serve and enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 43 grams, Fat 23 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
SCALLOPED POTATOES WITH MUSHROOMS
Potatoes and mushrooms make a one-dish meal I love - it's the calories you have to watch. Swap out dairy products with lower fat options. -Courtney Stultz, Columbus, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
BAKED SCALLOPED POTATOES
A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half.
Provided by Denyse
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
- Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
- Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 41 g, Cholesterol 3 mg, Fat 3.3 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 1 g, Sodium 270.3 mg, Sugar 4.3 g
SCALLOPED POTATOES WITH ROASTED TOMATOES
Take your scalloped potatoes up a notch by topping that cheesy goodness with sweet, roasted cherry tomatoes. It's a surprisingly easy way to add a fresh spin to a classic.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
- Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
- Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
- Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
- Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 0 g
ROASTED POTATOES WITH MUSHROOMS
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F.
- On a rimmed baking sheet, toss the mushrooms with 1 tablespoon olive oil, and season with salt and pepper, to taste.
- On another rimmed baking sheet, toss the potatoes with the remaining 1 tablespoon olive oil, and season with salt and pepper, to taste. Put both pans in the oven, and roast until the mushrooms are browned and the potatoes are cooked through, about 20 minutes, tossing once and rotating the sheets halfway through. Remove the pans from the oven, and let cool slightly.
- While the potatoes and mushrooms roast, make the dressing. Add the garlic, sour cream, yogurt, buttermilk, and vinegar into a food processor and blend to combine. Add the cayenne, herbs, Worcestershire, and hot sauce. Blend until fully incorporated and the dressing is a pale green. Season the dressing with salt and pepper, to taste, if needed.
- Add the potatoes and mushrooms to a serving bowl and pour in the dressing. Toss to coat and serve warm or room temperature.
HONEY-ROASTED POTATOES AND MUSHROOMS
Faced with potatoes and mushrooms that needed to be cooked -- or else! I came up with this.
Provided by Trinkers
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat.
- Bake in the preheated oven for 10 minutes.
- Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes.
- Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 19.8 g, Fat 4.9 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 5.1 g
FORTY ROASTED CLOVE SCALLOPED POTATOES WITH MUSHROOMS
Make and share this Forty Roasted Clove Scalloped Potatoes With Mushrooms recipe from Food.com.
Provided by Sharon123
Categories Potato
Time 1h45m
Yield 6-8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Remove white papery skins from garlic heads (do not peel or separate cloves). Place the heads on a sheet pan, covered with foil and drizzle with olive oil. Bake for 40 to 50 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). Discard skins.
- Preheat oven to 375 degrees F.
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until softened. Add mushrooms; sauté 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat.
- Place cream, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.
- Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray. Spread half of the shallot/mushroom mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. Pour cream mixture evenly over potatoes.
- Cover the baking dish and bake for 30 minutes. Remove foil; bake, uncovered, 30 minutes. Sprinkle with cheese; bake 15 minutes or until cheese is golden. Test for doneness by sticking a fork into the casserole. It should sink through easily. Let stand 10 minutes before serving.
Nutrition Facts : Calories 447.4, Fat 23.6, SaturatedFat 13.8, Cholesterol 73.3, Sodium 576, Carbohydrate 49.4, Fiber 4.3, Sugar 2.2, Protein 13.1
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