Sandra Lee Easy Cheesy Scalloped Potatoes Recipes

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CRISPY FINGERLING POTATOES



Crispy Fingerling Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds fingerling potatoes
Kosher salt
1/4 cup olive oil
1 tablespoon grill seasoning
2 teaspoons paprika
Freshly ground black pepper

Steps:

  • Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
  • Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
  • Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.

CRISPY POTATOES WITH CHEESY EGGS



Crispy Potatoes with Cheesy Eggs image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
2 large russet potatoes
Kosher salt and freshly ground black pepper
1 small shallot, finely diced
2 tablespoons all-purpose flour
1 cup heavy cream
2 tablespoons whiskey, such as Crown Royal
One 8-ounce piece brie, rind removed and cut into small pieces
6 large eggs
Black lumpfish caviar, for garnish
Finely chopped fresh chives, for garnish

Steps:

  • Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper-towel-lined plate and keep warm.
  • While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or 2. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.
  • In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well, and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.
  • Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.

NACHO POTATOES



Nacho Potatoes image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

1/2 (22-ounce) bag waffle fries (recommended: Ore-Ida)
1 (16-ounce) can black bean refried beans (recommended: Rosarita)
1 cup Mexican style shredded cheese (recommended: Kraft)
1 (2 1/4-ounce) can sliced black olives (recommended: Early California)
1/2 cup mild chunky salsa (recommended: Pace)
1/2 cup sour cream

Steps:

  • Preheat oven to 400 degrees F.
  • Place a sheet of tin foil on a baking sheet. Place individual waffle fries on the sheet and space evenly. Using oven mitts, place the baking sheet in the oven and bake fries for 18 to 20 minutes.
  • While the fries are baking, open the can of black beans using a can opener and spoon into a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave on high for 4 to 6 minutes.
  • Using oven mitts, remove the fries from the oven and let cool about 5 minutes.
  • To assemble, evenly space the fries on a microwave safe plate. Top each fry with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives.
  • Put the plate in the microwave and heat on high for 1 minute, or until cheese is melted. With oven mitts, remove the plate from the microwave. Top each fry with 1 teaspoon salsa and 1 teaspoon sour cream.

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Simple, yummy scalloped potatoes!

Provided by Kim

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Arrange sliced potatoes in the casserole dish; season with salt.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
  • Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

CHEESY POTATOES



Cheesy Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Nonstick cooking spray
1 (32-ounce) package frozen potato pieces
No-salt multi-purpose seasoning
1 package shredded Cheddar/jack blend cheese
1/2 cup crumbled cooked bacon
1/2 cup sliced scallions
Sour cream, for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Coat a large skillet thoroughly with nonstick spray. Over medium heat, heat potatoes for about 10 minutes, stirring frequently and sprinkling generously with no-salt seasoning. Transfer to casserole dish and sprinkle with shredded cheese and crumbled bacon. Bake in oven about 5 minutes; sprinkle with scallions, then return to oven for another few minutes, until cheese is melted. Serve immediately with a hearty dollop of sour cream.

ROUND 2 RECIPE: SCALLOPED POTATOES



Round 2 Recipe: Scalloped Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 17

1 cup milk
2 tablespoons butter
Salt and freshly ground black pepper
Reserved sliced potatoes from Crispy Crunchy Fish and Chips, recipe follows
1/4 cup shredded Cheddar
4 small russet potatoes, washed
3 cups canola plus 2 teaspoons canola oil
Salt and freshly ground black pepper
Nonstick cooking spray
2 cups all-purpose flour, plus 1/2 cup for dredging
2 teaspoons baking powder
2 cups seltzer water
4 tilapia fillets, each fillet sliced in 1/2
1 cup mayonnaise
2 teaspoons lemon juice
2 teaspoon seafood seasoning
2 tablespoons pickle relish

Steps:

  • Preheat oven to 350 degrees F.
  • In a small pot heat milk and butter with salt and pepper, to taste, over low heat. Bring to a simmer.
  • Layer the sliced potatoes into a 9-inch pie plate or scallop potato dish. Add hot milk and butter. Top with cheese and bake for 30 minutes.
  • Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
  • Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
  • In a medium pot heat 3 cups of canola oil to 360 degrees F.
  • In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
  • Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
  • Serve immediately with chips and tartar sauce on the side.
  • For Tartar Sauce:
  • Combine in all ingredients in a small bowl and mix until well blended.

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