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
LIGHT SCALLOPED POTATOES WITH ROASTED CHILES
Categories Potato
Number Of Ingredients 10
Steps:
- Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces. Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes. Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping
CHILI ROASTED POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
SCALLOPED POTATOES WITH GREEN CHILES
A nice addition to brunch or breakfast!
Provided by MollyGrr
Categories Scalloped Potatoes
Time 1h30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
- Slice the potatoes finely using a mandoline and set aside.
- Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
- Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
- Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 14 g, Cholesterol 77.4 mg, Fat 22.3 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 13.9 g, Sodium 316.7 mg
LIGHT SCALLOPED POTATOES
"Even with lighter ingredients like chicken bouillon and Parmesan cheese, this is a comforting potato dish," shares Tamie Foley of Thousand Oaks, California.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a greased 2-qt. baking dish that has been coated with cooking spray. In a small saucepan, heat the water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon.
Nutrition Facts : Calories 175 calories, Fat 3g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
LIGHT SCALLOPED POTATOES
That's right -- a lighter version of scalloped potatoes. No cream or cheese but lots of taste. When I make this, I put it in a couple of casseroles, cook it and freeze. An easy side for a quick week night meal.
Provided by NicoleM
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
- In saucepan, melt butter, stir in flour and cook until blended.
- Add chicken broth, cook until boiling and thickend.
- Pour over potatoes.
- Bake uncovered at 350* for 50 minutes.
LIGHT SCALLOPED POTATOES WITH ROASTED CHILES
Make and share this Light Scalloped Potatoes With Roasted Chiles recipe from Food.com.
Provided by kitchenslave03
Categories Low Protein
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler. Put the poblano cut-side down on baking sheet and broil until the skin is browned in spots, about 5 minute Transfer to bowl, cover with plastic wrap and let cool 5 minute Peel the skin off the pepper then chop into small pieces.
- Preheat the oven to 400. Lightly butter a 2 quart baking dish. Heat 2 T butter in large skillet over med-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minute Add the potatoes, chicken broth, 1 1/2 t salt, and pepper to taste and bring to a boil. Reduce the heat to med and cook, stirring gently, until potatoes are tender, 10-12 minute.
- Arrange half the potato-broth mixture in the baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 min before serving. Serve with crema if desired.
Nutrition Facts : Calories 206.7, Fat 5.8, SaturatedFat 3.4, Cholesterol 13.8, Sodium 101.2, Carbohydrate 33.5, Fiber 3, Sugar 2.1, Protein 6.8
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