Greek Scalloped Potatoes Sp5 Recipes

SCALLOPED POTATOES WITH GREEK YOGURT & CHEDDAR

Steps:

• BOIL large pot of water. Add sliced potatoes to boiling water and cook for about 5 - 7 minutes or until potatoes are just tender when pierced with knife. Drain well. PREHEAT oven to 375°F. Coat 9-by-13-inch or similar-sized shallow baking dish with cooking spray and set aside. WHISK together water and yogurt in medium bowl until well combined. MELT butter in medium saucepan over medium-low heat. Add flour and whisk until mixture is bubbling and just beginning to color, about 2 minutes. Add garlic, stirring until fragrant, then gradually whisk in yogurt mixture; increase heat to medium and cook, stirring for several minutes until sauce is simmering, smooth and thickened. REMOVE from heat and stir in thyme, salt and pepper. ARRANGE about one third of potatoes in even layer over bottom of baking dish. Top with one third of sauce followed by one third of cheese. Repeat with two more layers of potatoes, sauce and cheese. COAT sheet of foil with cooking spray and cover dish tightly, coated-side-down. BAKE for 30 minutes. Uncover dish and bake for about 20 minutes longer or until top is golden and potatoes are tender when pierced with knife. Let stand for about 10 minutes before serving.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

GREEK LEMON POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes in a single layer in a large baking dish or roasting pan.
• Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
• Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

YIAYIAS GREEK SCALLOPED POTATOES WITH FETA CHEESE

Steps:

• Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius).
• Brush some olive oil in a casserole dish or other dish about 8 x 10 inches.
• In a large bowl mix the potatoes with the olive oil and oregano.
• Place one layer of potatoes, sprinkle with a bit of salt and pepper and half of the feta.
• Place a second layer of potatoes repeating the sprinkling with feta, salt and pepper.
• Finish with a final layer of potatoes.
• Take about ½ cup of hot water and mix it with the lemon juice and pour it in the corner of the dish. Tilt so the water spreads in the whole bottom of the pan (the water should be enough to cover the bottom potato layer).
• Cover pan with aluminum foil with a few slits, and bake for about 10 minutes (with the fan).
• After 10 minutes have passed, lower the heat to 320 degrees Fahrenheit (160 Celsius) and bake for about 1 hour, checking to make sure that the potatoes are cooked all the way through (check with a fork-it should easily pierce the potatoes).
• Remove foil and bake uncovered for about 10-15 minutes to brown. Do not over-bake there should be a bit of water left on the bottom.
• Sprinkle with parsley and serve.

SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS

Steps:

• Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
• Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
• Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.

GREEK AND GARLIC MASHED POTATOES #SP5

Steps:

• First, begin heating mashed potatoes, as instructed, for 3 minutes in the microwave.
• Meanwhile, peel the skins off of the garlic cloves and finely chop or mince them. Divide the cream cheese into several smaller chunks for easier mixing.
• Next, transfer potatoes to a larger, microwavable dish. Add all ingredients and mix lightly.
• Microwave for an additional 1-2 minutes.
• Stir. Add salt and pepper to taste. Enjoy.

MR. GREEK POTATOES RECIPE - (3.8/5)

Steps:

• In a roasting pan, toss the potatoes with all the ingredients - except the stock. I prefer to set them aside for a little bit to 'marinade' them so the flavors get absorbed but if you're in a hurry, don't worry about it. They'll still be delicious. Add enough stock to the pan so that they are 1/2 covered. Cover the pan with aluminum foil and bake them for about 40 minutes at 350°F Check that they are tender. If they're still hard, bake for another 20 minutes. If you need more liquid, add more stock but just enough to cover the bottom so they don't stick to the pan. when they are almost done, increase the oven temperature to about 400°F Remove the foil and bake them uncovered for another 20-30 minutes so they get a nice red-brown color. Shortcut: Par-boil the potatoes for 10 minutes in plain water with a cube or two of chicken base. After they drain and cool down a bit, toss them with the ingredients and then bake, uncovered, using just enough stock to cover the bottom of the pan. This way, it only takes about 30 minutes to finish the dish.

SIMPLY SCALLOPED POTATOES #SP5

Steps:

• Arrange layer over potatoes in greased casserole dish.
• Sprinkle with salt.
• Repeat layering, ending in potatoes.
• Mix cream and broth, pour over potatoes.
• Sprinkle cheese over top and cover dish with foil.
• Preheat oven to 400 degrees and bake for 30 minutes.
• Remove foil and continue baking for another 10 minutes.

CAMBOZOLA SCALLOPED STYLE POTATOES #SP5

Steps:

• Mix flour with cream until smooth.
• Add finely chopped parsley to mix.
• Chop cambozola cheese into cubes.
• Layer potatoes with cheese and flour/cream mixture (3-4 layers).
• Bake at 375?F oven until thickened, bubbly and lightly browned on top.

SCALLOPED POTATOES II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
• Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

GREEK SCALLOPED POTATOES #SP5

Steps:

• 1. Heat oven to 350 degrees. In 2 quart saucepan cook bacon over medium heat until slightly crisp. Drain and set aside.
• 2. In mixing bowl combine Ranch, White Vinegar. and pepper. Stir until well mixed.
• 3. Place half of Simply Potatoes in 8" non stick baking dish. Sprinkle with half of bacon slices. Top with half of ranch sauce. Repeat layer with remaining Simply Potatoes, bacon and sauce. Cover; bake 20 minutes. Uncover, continue baking 20-25 minutes until potatoes are tender.