Scalloped Potatoes With Dehydrated Potatoes Recipes

SCALLOPED POTATOES WITH DEHYDRATED POTATOES

Steps:

• Preheat oven to 350°F/180°C.
• Pour potato slices in casserole dish.
• In small bowl, combine powdered milk, flour, cornstarch, onion, chives, salt, mustard powder and black pepper. Stir well.
• Gradually whisk in water and mix to ensure no lumps remain.
• Pour over potato slices.
• Cut butter in small pieces and distribute over top of potatoes and liquid.
• Place in oven and cook for 40 to 45 minutes.
• Remove from oven and let rest and set for 5-10 minutes before serving.

SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO

Steps:

• Position a rack in the center of the oven and preheat to 400ÿF.
• Lightly oil an 11 © x 8-inch (2-quart) baking dish.
• Bring a large pot of lightly salted water to a boil over high heat.
• Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
• Add to the boiling water and cook until barely tender, about 8 minutes.
• Drain and toss with the pesto to coat evenly.
• Season to taste with salt and pepper.
• Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
• Continue until you have 3 layers, finishing with cheese.
• Pour in the hot broth.
• Cover tightly with aluminum foil.
• Bake for 30 minutes.
• Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
• Serve hot, sprinkled with parsley.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
• In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
• Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.

SUN-DRIED TOMATO SCALLOPED POTATOES

Steps:

• Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

CHEESY SCALLOPED POTATOES

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.