Scalloped Potato Cheddar And Chive Pie Recipes

SIMPLY RICH CHEDDAR SCALLOPED POTATOES

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

SCALLOPED POTATO, CHEDDAR, AND CHIVE PIE

Steps:

• To make the pie:
• Divide the dough into 2 pieces, one twice the size of the other, and chill the smaller piece, wrapped in wax paper. Roll out the large piece of dough 1/8 inch thick on a floured surface, fit it into a 10-inch pie plate (preferably ovenproof glass), and trim the edge. Chill the shell. Roll out the smaller piece of dough 1/8 inch thick on the floured surface and with a 1-inch decorative cutter cut out about 90 shapes. Moisten the edge of the shell and press the shapes onto it, 1 at a time, overlapping them slightly, until the edge is covered. Line the shell with foil, fill the foil with the rice, being careful not to disturb the decorative edge, and bake the shell in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 8 minutes more, or until it is pale golden. let the shell cool in the plate on a rack.
• In a food processor fitted with a 1/8-inch slicing disk or with a hand-held slicing device slice the potatoes thin. In a kettle bring 3 quarts water to a boil, in it boil the potatoes for 5 minutes, or until they are just tender, and drain them in a colander. Plunge the potatoes into a bowl of cold water to stop the cooking and drain them very well.
• Arrange one fifth of the potato slices, overlapping them, in the shell with one fifth of the Cheddar and chives and salt and pepper to taste. Make 4 more layers in the same manner with the remaining potatoes, Cheddar, and chives and salt and pepper to taste.
• In a bowl whisk together the eggs, the milk, the sour cream, and salt and pepper to taste, pour the mixture slowly over the potatoes, letting it seep between the layers, and bake the pie on a baking sheet in the middle of a preheated 375°F. oven for 40 minutes, or until the custard is pale golden and the potatoes are tender. Transfer the pie to a rack and let it cool for 10 minutes. The pie may be made 1 day in advance, kept covered and chilled, and reheated in a 375°F. oven for 15 minutes. Serve the pie warm or at room temperature.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

CHEDDAR AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

CHIVE SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in the flour, salt, pepper and mustard until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chives. , In a 3-cup baking dish coated with cooking spray, layer half of the potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender.

POTATO, CHEDDAR, AND CHIVE TORPEDOES

Steps:

• Prepare the potatoes in advance, allowing time for the potatoes and the cooking water to cool to lukewarm. Set these aside until needed. Pull the measured amount of barm out of the refrigerator 1 hour before making the bread to take off the chill.
• With a large metal spoon, stir together the barm, half of the flour, the yeast, cooked potatoes, and 1/2 cup of the potato water in a 4-quart bowl (or in the bowl of an electric mixer using the paddle attachment). Let this sit uncovered for 30 minutes.
• Add the rest of the flour and the salt and mix together until the ingredients form a ball, adding as much as you need of the remaining water.
• Sprinkle flour on the counter, transfer the dough to the counter, and knead the dough for about 6 minutes (or mix on medium-low speed with the dough hook). Add flour or water if needed. Add the chives and continue kneading (or mixing) until they are evenly distributed, about 2 minutes. (In the mixer, the dough should clear the sides of the bowl as well as the bottom of the bowl.) The dough should pass the windowpane test (page 58), be very tacky but not sticky, and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for about 90 minutes, or until the dough doubles in size.
• Transfer the dough to the counter and cut it into 2 equal pieces. Press each piece into the shape of a rectangle approximately 6 inches wide by 8 inches long. Lay 3 slices of cheese on each rectangle, covering the surface but leaving a 1/2-inch border uncovered around the edges. Tightly roll up the dough, from bottom to top, jelly-roll style, creating a spiral with the cheese. Seal the ends of the rolled dough, which should look like a log, into points by rolling them more forcefully with your hands. This will give the dough a torpedo look, plump in the center and tapered at the ends. As you roll down on the ends, be sure to squeeze out all trapped air pockets to avoid separation of the layers. Seal the bottom seam closed with the edge of your hand, as shown on page 81.
• Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, then dust the parchment with cornmeal or semolina flour. Lay the 2 loaves across the width of the pan, mist the tops lightly with spray oil, and cover them loosely with plastic wrap or a towel.
• Proof at room temperature for approximately 1 hour, or until the dough nearly doubles in size.
• Prepare the oven for hearth baking page 91-94, making sure to have an empty steam pan in place. Preheat the oven to 500°F. Score the top of each loaf with 2 diagonal slashes as shown on page 90, making sure to cut through to the first layer of cheese.
• Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and very gently transfer the loaves, with or without parchment, to the peel or pan. Slide the loaves onto the baking stone or bake the loaves directly on the pan. Pour 1 cup hot water into the steam pan and shut the door. After 30 seconds, spray the oven walls with water and close the door again. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 450°F and bake for 35 to 40 minutes. After 15 minutes, rotate the loaves 180 degrees, if necessary, for even baking. The loaves should register 200°F in the center, be nicely browned all over, and sound hollow when thumped on the bottom. The cheese will bubble out of the cuts, crisp up, and also brown.
• Transfer the finished loaves to a rack and cool for at least 45 minutes before slicing or serving.
• Enriched, standard dough; indirect method; mixed leavening method
• 1 hour to prepare potatoes and de-chill barm; 45 minutes mixing; 3 hours fermentation, shaping, and proofing; 35 to 4o minutes baking.
• These are mixed-method (wild yeast spiked with commercial yeast) bâtards. They pucker open with a grigne of crispy Cheddar cheese, followed by a beautiful soft cheese spiral highlighted with bits of green chives. Notice that the bread is made with a wet-sponge starter (the barm), but it can also be made with a firm starter, in which case you will need about 1/2 cup more water or potato water. The potato water, by the way, adds minerals and dissolved potato starch and sugars that greatly enhance the flavor and soften the dough.
• Potato, Cheddar, and Chive Torpedoes %
• Potatoes: 44.4%
• Potato water (approx.): 33.3%
• Barm: 58.3%
• Bread flour: 100%
• Instant yeast: 1.2%
• Salt: 2.8%
• Chives: 5.6%
• Cheese: 22.2%
• Total: 267.8%

SCALLOPED POTATO PIE

Steps:

• Heat oven to 375*F.
• Peel potatoes.
• Thinly slice them to make 4 cups.
• Cover with water.
• Melt butter, saute onions in this.
• Stir in salt, pepper, dry mustard, and flour until blended.
• Stir in half and half or milk and cook, stirring constantly, over medium heat until thickened.
• Stir and boil one minute.
• Remove from heat.
• Line a 9 inch pie tin with pastry.
• Drain potatoes.
• Pat dry.
• Using 1/3 cup each, layer potatoes, cheese and sauce in crust.
• Repeat layers twice.
• Cover with top crust.
• Flue edge and vent top.
• Glaze with a little milk or beaten egg yolk if desired.
• Cover edge with foil.
• Bake 25 minutes.
• Remove foil and bake 30 to 35 minutes longer.