BUTTERMILK PARMESAN POTATOES
I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers...
Provided by BELFLOREK
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h52m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
- Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 55.5 g, Cholesterol 29.9 mg, Fat 10.7 g, Fiber 5.3 g, Protein 13.2 g, SaturatedFat 6.5 g, Sodium 440.3 mg, Sugar 6.2 g
ULTIMATE SCALLOPED POTATOES
My husband found this recipe when I called and informed him we were going to have guests for dinner. This tasty variation on traditional scalloped potatoes is dressed up with garlic, Swiss cheese and Parmesan cheese. -Glenda Malan, Lake Forest, California
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 538mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein.
SCALLOPED POTATO ROLL RECIPE BY TASTY
Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese
Provided by Julie Klink
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
- On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
- Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
- In a bowl combine the spinach mixture and the ricotta. Set aside.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
- Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams
THREE CHEESE GARLIC SCALLOPED POTATOES
If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!
Provided by veggigoddess
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
- Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
- Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Nutrition Facts : Calories 679.2 calories, Carbohydrate 24.2 g, Cholesterol 186.1 mg, Fat 55.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 34.8 g, Sodium 617.4 mg, Sugar 0.5 g
CLASSIC PARMESAN SCALLOPED POTATOES
This casserole has a short ingredient list and requires next to no hands-on time.
Provided by Southern Living Editors
Categories Casserole
Time 1h15m
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Layer potatoes in a 13- x 9-inch or 3-qt. baking dish.
- Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.
- Bake at 400°F for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving.
PARMESAN SCALLOPED POTATOES
These classic scalloped potatoes are made with a creamy Parmesan cheese sauce. Enjoy this tasty potato scallop with a holiday meal or any family dinner.
Provided by Diana Rattray
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole. Sprinkle with some of the flour, Parmesan cheese, salt, and pepper. Dot with small pieces of butter. Repeat, ending with a layer of potato. Dot with butter.
- Add enough hot milk to almost cover potatoes.
- Cover and bake at 375 F for 45 minutes. Uncover and bake for 15 minutes longer, until potatoes are tender and golden brown.
Nutrition Facts : Calories 571 kcal, Carbohydrate 86 g, Cholesterol 23 mg, Fiber 5 g, Protein 35 g, SaturatedFat 5 g, Sodium 1895 mg, Fat 10 g, ServingSize 1 Casserole (4 Servings), UnsaturatedFat 4 g
PARMESAN SCALLOPED POTATOES
Special, rich scalloped potatoes that makes any dinner out of the ordinary! To make these extra special, you can add a bit of chopped fresh sage, rosemary, or thyme to the onion and/or cheese breadcrumb mixtures.
Provided by Julesong
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a large, heavy saucepan, melt the butter. Turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
- Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil. Remove saucepan from the heat, cover, and set stand for 5 minutes.
- In a medium-sized bowl, toss the Parmesan together with the dry bread crumbs, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
- Locate the bay leaves in the onion mixture and remove them.
- In a large bowl, gently toss together the sliced potatoes and onion mixture.
- Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top. Spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
- Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
- Note: These can be baked up to 5 hours ahead of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).
Nutrition Facts : Calories 422.8, Fat 25, SaturatedFat 13.6, Cholesterol 71.7, Sodium 321.5, Carbohydrate 39.8, Fiber 4.2, Sugar 3.3, Protein 11.1
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
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- Preheat oven to 400°F | 200°C. Lightly grease a 9 x 13-inch baking pan with cooking oil spray; set aside.
- Melt butter in a medium-sized pan / pot. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
- Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside.
- Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.
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