FANCY CRUSTED ROSEMARY SCALLOPED POTATOES
Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.
Provided by Mackenzie Schieck
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
- Mix Parmesan cheese, rosemary, and garlic together in a bowl.
- Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
- Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
- Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
- Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
- Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
- Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 50.1 g, Cholesterol 41 mg, Fat 15.4 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 8.8 g, Sodium 590 mg, Sugar 6.5 g
LEMON-ROSEMARY SCALLOPED POTATOES
[DRAFT]
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Butter the bottom and sides of a 1.5-quart casserole dish. Put the cream, rosemary, garlic, lemon zest, 2 teaspoons salt and some black pepper in a large saucepan. Peel and slice the potatoes 1/8 inch thick and add to the pan. Bring to a boil over medium heat and cook, stirring occasionally so the potatoes do not stick and are completely submerged, until the sauce thickens, about 5 minutes. Pour the mixture into the prepared baking dish and sprinkle with the Parmesan. Put the dish on a baking sheet and bake until the potatoes are tender and the top is brown and bubbling, about 40 minutes. Let stand 10 minutes before serving.
ROSEMARY SCALLOPED POTATOES
From Canadian Living, this combination of sweet and baking potatoes allows sweetness to shine through without being overpowering.
Provided by Katzen
Categories < 60 Mins
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Sauce: In saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. Set aside.
- Peel and thinly slice Yukon Gold and sweet potatoes. Layer half of the Yukon Gold potatoes in greased 13- x 9-inch (3 L) glass baking dish; spread with half of the onion. Layer with sweet potatoes then remaining onion and Yukon Gold potatoes. Pour sauce over top.
- Cover with greased foil; bake in 350°F (180°C) oven for 1 hour. Sprinkle with Parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. Let stand for 10 minutes before serving.
CREAMY ROSEMARY POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 9 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
- Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
- In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
- Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.
ROSEMARY AU GRATIN POTATOES
Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
SKINNY ROSEMARY SCALLOPED POTATOES
88% less sat fat • 75% fewer calories than the original recipe. This dish equals comfort food without the extra calories. Layer sliced root vegetables including sweet potatoes, red potatoes and turnips with a creamy herb sauce and strips of ham.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. For sauce: In a medium saucepan, cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain; return to pan. In a screw-top jar, combine milk, flour, and pepper; cover and shake until well mixed. Add milk mixture to saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in rosemary.
- Meanwhile, in a 2-quart microwave-safe baking dish, combine potatoes, turnip, and the 1/4 cup water. Cover with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.
- In the same 2-quart baking dish, layer half of the ham, half of the potato mixture, and half of the sauce. Repeat layers. Sprinkle with paprika. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 20 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 3/4 Cup, Sodium 470 mg, Sugar 6 g, TransFat 0 g
BLUE CHEESE & ROSEMARY SCALLOPED POTATOES
I can't remember where I found this recipe, I think Sunset magazine. Whatever the case, this is a wonderfully rich and yummy dish. It's the perfect side dish for a good steak or roast.
Provided by Kater
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 9x13 baking dish.
- Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
- Toss cheeses together.
- (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
- Whisk together sour cream, cream and 1 tsp salt.
- Pour cream mixture over potatoes.
- Tap dish on counter to settle ingredients and pop any air bubbles.
- Top with remaining cheese.
- Bake for one hour and fifteen minutes or until browned and tender.
- Note: This dish should be prepared and baked the same day.
- Do not refrigerate overnight.
- Trust me.
ROSEMARY-GARLIC HASSELBACK POTATOES
This impressive-but-easy dish will fill your kitchen with the enticing scents of rosemary and garlic. It's the perfect way to upgrade your potatoes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
- Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
- Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 2 g, TransFat 0 g
ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC
This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!
Provided by Dotty Snyder Grohman
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
- Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 49.7 mg, Sugar 1.4 g
ROSEMARY POTATOES WITH CARAMELIZED ONIONS
Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.
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