CHEESY GARLIC SCALLOPED POTATOES
Easy Cheesy Garlic Scalloped Potatoes is the most delicious scalloped potatoes recipe with tender sliced potatoes and a garlicky cheddar cheese cream sauce.
Provided by Sabrina Snyder
Categories Side Dish
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Lay the potatoes one on top of each other in rows with the minced garlic.
- In a pot, add the butter on medium heat until melted, then add the flour, pepper, salt and Parmesan cheese, whisking well for 30-45 seconds.
- Add in the milk, heavy cream slowly while whisking until thickened, about 2-3 minutes.
- Add the cream sauce over the potatoes and cook covered in the oven for 45 minutes.
- Spread shredded cheddar over the potatoes and cook uncovered in the oven for an additional 25 minutes.
Nutrition Facts : Calories 384 kcal, Carbohydrate 25 g, Protein 12 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 87 mg, Sodium 598 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GARLIC CHEESY POTATOES
These garlic cheesy potatoes are the ultimate comfort food! Thinly sliced potatoes are baked in a garlic cream sauce and topped with melted cheese.
Provided by Slice of Kitchen Life
Categories Sides
Time 1h50m
Number Of Ingredients 8
Steps:
- Preheat the oven to Gas Mark 5 (375F degrees).
- Slice the potatoes as thinly as you can (1/4 inch thickness or less).
- Combine the milk, cream, ricotta, garlic, nutritional yeast (if using) and salt in a large bowl and whisk together until smooth.
- Add the sliced potatoes to the bowl and stir gently so that all the slices get coated in the cream mixture.
- Remove the potato slices using a large spoon and place into a 9 inch square roasting dish. Pour any remaining cream mixture over the top and using the back of the spoon, gently press the potatoes down.
- Cover the dish with foil and bake on the middle oven shelf for 45 minutes.
- Remove the foil, press down the potato slices again to keep the top layer from drying out, then return to the oven until most of the cream is absorbed and the potatoes are tender (mine took another 30 minutes).
- Scatter the shredded cheese over the top and bake for a further 10 - 15 mins or until the cheese is melted and bubbling.
- Leave to stand for a few minutes before serving.
BAKED CHEESY POTATOES
I have tried many potato casseroles and this one always gets rave reviews and recipe requests. It's the easiest to make too!
Provided by Annette
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
- Bake in preheated oven for 1 hour, or until hot and bubbly.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 18.2 g, Cholesterol 49.2 mg, Fat 44.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 12.3 g, Sodium 930.8 mg, Sugar 3.8 g
SPECIAL GARLIC & CHEESE POTATO CASSEROLE
The recipe doesn't designate a cooking time so I'm guessing. However, cooking time aside, this sounds scrumptious! I'll be making it very soon.
Provided by Nana Lee
Categories Potato
Time 55m
Yield 1 casserole
Number Of Ingredients 5
Steps:
- The Pan:.
- Large oven dish, must be at least 6 inches deep.
- If not this deep, make sure it is large around. I'd say minimum 4" deep.
- A large disposable foil casserole pan should work fine.
- Directions:.
- Peel (or not) and slice potatoes to no thicker than a dime (2-3mm).
- Layer the bottom of your oven dish with 2-3 layers of potatoes.
- Cover potatoes with a thick layer of grated cheese.
- Crush one clove of garlic over the top of the cheese, spreading out evenly.
- NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier.
- Continue to do this 3-4 times depending on how deep your oven dish is.
- End up with a cheese and garlic layer to finish, not potatoes.
- Mix milk and egg together and pour over the top of the cheese.
- Bake at 180º C (350º F)until potatoes are soft and cheese topping is browned off
- Cooking time will vary depending on number of layers and thickness of potato slices.
- VARIATION: adding meat of your choice to this with the cheese/garlic layer, would make this a great main dish.
- If other ingredients are added, you may have to double the egg/milk mixture, and adjust the cooking time.
Nutrition Facts : Calories 1553.3, Fat 52.2, SaturatedFat 31.2, Cholesterol 338.8, Sodium 960.8, Carbohydrate 210.5, Fiber 24.6, Sugar 9.5, Protein 65.5
PAMPERED CHEF DEEP COVERED BAKER RECIPES RECIPE - (4.1/5)
Provided by mackenzielester
Number Of Ingredients 1
Steps:
- VEGETABLE POT ROAST: Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn't necessary to add water. Place lid top. Put into 325 degrees fahrenheit oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast. BURGUNDY POT ROAST: Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 ounces) tomato sauce & 1 package dry vegetable soup mix. Cover with lid & bake 3-3 1/2 hours. Serve hot over egg noodles. BACHELORS ROAST: Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook for about 30 minutes per pound. Optional: Add onions & pressed garlic. If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals. CHUCK ROAST WITH GRAVY: Mix 1 can Campbell's Cream of Mushroom with Roasted Garlic soup and 1 can Coke or 1 can Cream of Mushroom soup, 1 package Lipton's Onion Soup mix, and 1 can Coke. Place roast in the baker and spread soup mixture over roast. Cover with lid. Bake in 350 degrees fahrenheit oven for about 2 hrs. FRENCH BEEF DIP: 3- 6 pounds Boneless beef (any cut) 3 cans beef broth 1 package onion soup mix 2 cans or bottles of beer 2 teaspoons sugar 1 teaspoon. Dried or minced, fresh garlic Put all ingredients in baker and cook covered at 200 - 250 degrees fahrenheit at least 6 hours, till meat shreds and is very tender. SUPER BOWL SHORT RIBS: 4 pounds boneless beef short ribs 6 ounces tomato sauce 1 cup dark brown sugar 1/2 cup soy sauce 2-3 medium red onions, coarsely chopped 3 tablespoons cinnamon Remove all visible fat and slice into 2 inch strips about 1/2-3/4 inch thick. Place in baker and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at 325 degrees fahrenheit for 2 hours, stirring occasionally. Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like. SMOKED SAUSAGE WITH VEGETABLES: Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and (any vegetables you like). Top with lid. Bake at 350 degrees fahrenheit for 20-30 minutes or until veggies are done. BAKED HAM: Place the butt portion of a ham in the baker. Top with lid. Place in 350 degrees fahrenheit oven for 2 1/2 - 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze. ROASTED TURKEY BREAST: Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add 1/2 cup white wine & 2 cloves pressed garlic. Season with salt & pepper. Cover with lid. Bake at 350 degrees fahrenheit for 1-1/2 hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing. CRANBERRY CHICKEN: Mix one can of whole berry cranberries with can of cream of mushroom soup & one packet of onion soup mix. Pour over top of chicken in baker. Cover with lid, place in oven; bake for 1-1/2 hours at 425 degrees fahrenheit. CHICKEN AND VEGETABLES: Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with 1/2 package of Good Seasons Italian Dressing mix. Place lid on top. Bake at 350 degrees fahrenheit for 1 hour. LEMON GARLIC CHICKEN: Place whole roasting chicken in baker with one whole lemon & one head of garlic (unpeeled) in cavity of chicken. Season with salt & pepper. Cover with lid and cook for 1-1/2 hours at 425 degrees fahrenheit. Try with an orange too. CHICKEN POT PIE: Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds or a little Parmesan cheese. HAWAIIN CHICKEN: Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries. Cover with lid & bake for 1-1/2 hours at 375 degrees fahrenheit. Use juices from chicken as gravy. Serve with white rice and a green vegetable. HONEY MUSTARD CHICKEN: Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-1/2 hours at 425 degrees fahrenheit. NO PEEK CHICKEN: 6 boneless skinless chicken breast halves 1 package long grain & wild rice with seasoning packet 1 can each: cream of chicken soup, cream of celery soup 1 can water Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 degrees fahrenheit for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. Try it with pork chops too! ITALIAN ROAST: 1 whole chicken 1 large fresh tomato 1 can tomato sauce (15 ounces) 1/2 teaspoon sugar 2 teaspoon dried basil 1 teaspoon dried thyme 6 garlic cloves, crushed Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over. Cover with lid, cook at 350 degrees fahrenheit for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes. BARBECUED CHICKEN, PORK CHOPS ETC.: Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at 350 degrees fahrenheit until done. PORK CHOPS AND GRAVY: Place pork chops in baker. Mix one can of cream of mushroom soup with 1/4 cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375 degrees fahrenheit for 1-1/2 hours. PORK CHOPS AND RICE: Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees fahrenheit. MUSHROOM PORK CHOPS: Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1/4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325 degrees fahrenheit for 45 minutes. BAKES POTATO CURLS: Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1/2 cup sour cream, & 1/2 stick of melted butter. Mix together & pour over potatoes. Cover with lid & bake at 400 Bake 325 degrees fahrenheit for 45 minutes. ITALIAN POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter; add 1 tablespoon Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of Parmesan cheese. ROUND STEAK AND MUSHROOM GRAVY: Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350 degrees fahrenheit oven for about 1 hour. GARLIC CHEESE POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter with 2-3 cloves pressed garlic. Pour over potatoes. Sprinkle 2 chopped scallions over potatoes and 1/4 cup grated Parmesan cheese. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes, or until done. Remove top and let brown. SALSA FRIED POTATOES: In a medium bowl mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1/4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted. EASY PEACH COBBLER: 1 cup flour 1/2 cup butter or margarine 1 cup sugar 1 teaspoon baking powder 1/2 cup milk 1 (29 ounce) can sliced peaches with juice Preheat oven to 375 degrees fahrenheit. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice. Pour the warm fruit and juice over the batter. DO NOT STIR. Bake for 20 - 25 minutes until the top is browned. PORK TENDERLOIN: 1 pound pork tenderloin Favorite salt seasoning mix Place 1 pound thawed tenderloin in Deep Covered Baker, add seasoning to taste. Put lid on. Set in microwave and cook on high for 10 minutes. Add BBQ sauce and slice for sandwiches! MICROWAVE CHICKEN: 1 whole chicken thawed Add chicken to Deep Covered Baker and season to taste. Put lid on and microwave on high for 30 minutes. If your chicken is larger it may take a little longer. Test your microwave and find the correct times! MICROWAVE DUMP CAKE: 1 cake mix ( any kind) 1 can pie filling ( your choice) 1 stick butter Spread pie filling on bottom of baker. Sprinkle cake mix over filling. Melt butter and pour evenly over cake mix. Microwave on high for 10 minutes! Serve with ice cream if desired! DEATH BY CHOCOALTE CAKE: 1 chocolate cake mix + ingredients to make the cake 1 can chocolate frosting Mix cake mix as directed and add to Deep Covered Baker. Scoop frosting evenly over top of cake - do not stir. Microwave on high 9 minutes with lid on. Great with ice cream!
PC DEEP COVERED BAKER GARLIC CHEESE POTATOES RECIPE - (3.7/5)
Provided by á-5981
Number Of Ingredients 5
Steps:
- Place peeled and sliced potatoes in deep covered baker. Melt butter with the garlic. Pour over potatoes. Sprinkle with the chopped scallions, and parmesan cheese. Cover and bake at 400 for 20 minutes or until done. Remove lid and let brown.
GARLIC POTATOES GRATIN
Make and share this Garlic Potatoes Gratin recipe from Food.com.
Provided by SharleneW
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Butter a shallow 2 1/2 quart baking dish.
- Arrange potato slices in pan so that they overlap slightly and are level.
- Sprinkle with salt and pepper.
- In a small bowl, combine cream with butter and garlic; pour over potatoes.
- Bake, uncovered, in a 450°F oven until potatoes are brown and tender when pierced with a fork, about 45 minutes.
- Sprinkle cheese over potatoes and bake until cheese melts, 8 to 10 minutes longer.
Nutrition Facts : Calories 627.9, Fat 33.7, SaturatedFat 21, Cholesterol 116.5, Sodium 511.7, Carbohydrate 68, Fiber 8.2, Sugar 3.3, Protein 16.1
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