Scalloped Potatoes Greek Style Recipes

SCALLOPED POTATOES WITH GREEK YOGURT & CHEDDAR

Steps:

• BOIL large pot of water. Add sliced potatoes to boiling water and cook for about 5 - 7 minutes or until potatoes are just tender when pierced with knife. Drain well. PREHEAT oven to 375°F. Coat 9-by-13-inch or similar-sized shallow baking dish with cooking spray and set aside. WHISK together water and yogurt in medium bowl until well combined. MELT butter in medium saucepan over medium-low heat. Add flour and whisk until mixture is bubbling and just beginning to color, about 2 minutes. Add garlic, stirring until fragrant, then gradually whisk in yogurt mixture; increase heat to medium and cook, stirring for several minutes until sauce is simmering, smooth and thickened. REMOVE from heat and stir in thyme, salt and pepper. ARRANGE about one third of potatoes in even layer over bottom of baking dish. Top with one third of sauce followed by one third of cheese. Repeat with two more layers of potatoes, sauce and cheese. COAT sheet of foil with cooking spray and cover dish tightly, coated-side-down. BAKE for 30 minutes. Uncover dish and bake for about 20 minutes longer or until top is golden and potatoes are tender when pierced with knife. Let stand for about 10 minutes before serving.

YIAYIAS GREEK SCALLOPED POTATOES WITH FETA CHEESE

Steps:

• Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius).
• Brush some olive oil in a casserole dish or other dish about 8 x 10 inches.
• In a large bowl mix the potatoes with the olive oil and oregano.
• Place one layer of potatoes, sprinkle with a bit of salt and pepper and half of the feta.
• Place a second layer of potatoes repeating the sprinkling with feta, salt and pepper.
• Finish with a final layer of potatoes.
• Take about ½ cup of hot water and mix it with the lemon juice and pour it in the corner of the dish. Tilt so the water spreads in the whole bottom of the pan (the water should be enough to cover the bottom potato layer).
• Cover pan with aluminum foil with a few slits, and bake for about 10 minutes (with the fan).
• After 10 minutes have passed, lower the heat to 320 degrees Fahrenheit (160 Celsius) and bake for about 1 hour, checking to make sure that the potatoes are cooked all the way through (check with a fork-it should easily pierce the potatoes).
• Remove foil and bake uncovered for about 10-15 minutes to brown. Do not over-bake there should be a bit of water left on the bottom.
• Sprinkle with parsley and serve.

SCALLOPED POTATOES GREEK-STYLE

Steps:

• Preheat oven to 350 Degrees.
• Put Oil and Flour in a small saucepan. Heat through. Add Milk.
• Turn heat up to med-high and bring to boil, stirring constantly.
• Take off heat when at desired consistency. Add Parmesan. Stir.
• In a large bowl, add Potatoes, Onion, Garlic, Tomatoes, Artichokes, Oregano, Lemon Pepper, Salt and Sauce. Stir thoroughly.
• In a lightly oiled, shallow baking dish, add Potato mixture. Smooth evenly in dish.
• Bake 60-75 minutes.
• Enjoy!

SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
• While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS

Steps:

• Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
• Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
• Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.

GREEK SCALLOPED POTATOES #SP5

Steps:

• 1. Heat oven to 350 degrees. In 2 quart saucepan cook bacon over medium heat until slightly crisp. Drain and set aside.
• 2. In mixing bowl combine Ranch, White Vinegar. and pepper. Stir until well mixed.
• 3. Place half of Simply Potatoes in 8" non stick baking dish. Sprinkle with half of bacon slices. Top with half of ranch sauce. Repeat layer with remaining Simply Potatoes, bacon and sauce. Cover; bake 20 minutes. Uncover, continue baking 20-25 minutes until potatoes are tender.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.