Hidden Veggies Scalloped Potatoes Recipes

HIDDEN VALLEY SCALLOPED POTATOES RECIPE - (4.4/5)

Steps:

• Spray a large glass pan or cake pan with butter-non-stick spray. Layer As Follows: Put 1/2 sliced potatoes in pan; season garlic salt and pepper. Spread 1/2 of the onions and garlic over the potatoes. Spread 1/2 of the Hidden Valley Ranch Dressing over the potatoes. Pour 1/2 of the cheese sauce over the potatoes. Repeat process; Roux sauce will be last. (Sprinkle cumin and cayenne pepper, to taste on top.) Bake in 350 degree oven until potatoes are tender; an hour or longer, depending on how full your pan is. Make Enough Roux Sauce To Cover Potatoes; So Adjust Amounts If Necessary. Roux Sauce: Melt 1 stick Blue Bonnet Margarine in skillet. Add 1/2 cup flour to melted Blue Bonnet Margarine; whisk. Add 1-1/2 Cups milk to butter-flour mixture; whisk. Add cheese to roux; whisk.

SCALLOPED POTATOES AND VEGGIES

Steps:

• In a 2-qt. microwave-safe dish, combine the potatoes, carrots, onion and water. Cover and microwave on high for 5-1/2 minutes. Add peas; cook 3 minutes longer or until vegetables are tender., Meanwhile, in a 1-qt. microwave-safe dish, combine the flour, seasoned salt, mustard, pepper and milk until smooth. , Microwave, uncovered, on high for 3-4 minutes or until thickened and bubbly, stirring occasionally. Stir in cheese until melted. Drain vegetables; add cheese sauce and toss.

HIDDEN-VEGGIES SCALLOPED POTATOES

Steps:

• Heat oven to 400°F.
• Bring water, beans, carrots, onions, bouillon cube and thyme to boil in saucepan; simmer over medium-low heat 10 min. or until carrots are tender.
• Pour hot vegetable mixture into blender; cover with kitchen towel. Blend on low speed 2 min. Add cream cheese; blend until smooth.
• Place 1/2 the potatoes in 8-inch square baking dish sprayed with cooking spray; cover with 1/2 the hot vegetable sauce. Repeat layers. Top with cheddar; cover. Place on baking sheet.
• Bake 1 hr. 5 min. or until potatoes are tender, uncovering after 45 min.

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
• Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
• In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
• Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
• Add the sliced veggies to the batter and stir well until the slices are well-coated.
• Add half of the vegetables slices to the prepared pan and flatten with a spoon.
• Sprinkle the cheese over the vegetables.
• Top with the rest of the vegetables and cover the pan with aluminum foil.
• Bake for about 1½ hours, until the vegetables are fully cooked and tender.
• Let cool for at least 10 minutes, and release the springform, slice, and serve.
• Enjoy!

RANCH SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. 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-inch 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.

CREAMY AND CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
• Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
• Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
• Bake in preheated oven until the top is nicely browned, about 1 hour.