Holiday Scalloped Potatoes Recipes

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HOLIDAY SCALLOPED POTATOES



Holiday Scalloped Potatoes image

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

2 tablespoons unsalted butter
1 small onion, minced
2 medium garlic cloves, minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 lbs russet potatoes, peeled and cut into 1/8- inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

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.

HOLIDAY HAM AND POTATO CASSEROLE



Holiday Ham and Potato Casserole image

I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.

Provided by Chef John

Categories     Potato Casseroles

Time 2h20m

Yield 8

Number Of Ingredients 14

¼ cup unsalted butter
1 cup diced yellow onion
¼ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 teaspoons boneless, skinless chicken breast, cut into 4 portions
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
¼ teaspoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
4 ½ pounds russet potatoes, peeled and sliced 1/4 inch thick
8 ounces grated sharp white Cheddar cheese
1 pound thinly sliced ham

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
  • Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
  • Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
  • Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
  • Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
  • Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg

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