SCALLOPED POTATOES
Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
Provided by Vicki G.
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small sauce pan, melt butter and blend in flour.
- Let sit for a minute.
- Add all of cold milk, stirring with a whisk.
- Season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in cheese.
- Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
- Pour half of cheese sauce over potatoes.
- Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining cheese on top.
- Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F.
HERBED GREEK ROASTED POTATOES WITH FETA CHEESE
These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.
Provided by Cat Lady Cyndi
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
- Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
- Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g
CRUSTY BAKED POTATOES WITH WHIPPED FETA
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
- Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
- Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.
SCALLOPED POTATOES AND FENNEL
Provided by Josie Le Balch
Categories Milk/Cream Potato Side Bake Thanksgiving Vegetarian Dinner Fennel Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Place garlic cloves and rosemary sprigs in bottom of prepared baking dish. Combine cream, coarse salt, and white pepper in large bowl.
- Cut off any stalks and fronds from fennel bulbs; discard stalks. Finely chop fennel fronds; cover and chill. Using V-slicer or mandoline, thinly slice fennel bulbs. Layer half of fennel slices evenly atop garlic and rosemary in baking dish. Peel potatoes and place immediately in large bowl of cold water to prevent discoloration. Working with 1 potato at a time, use a V-slicer or mandoline to thinly slice into rounds. Immediately add potatoes to bowl with cream mixture, turning to coat potatoes. Arrange half of potato slices evenly over fennel slices in baking dish, reserving cream mixture in bowl. Repeat layering with remaining fennel slices, then remaining potato slices. Pour cream mixture in bowl over fennel-potato mixture in baking dish. Dot with butter cubes. Cover baking dish with foil, doming foil slightly (do not allow foil to touch potatoes).
- Bake scalloped potatoes until almost tender when pierced with knife, about 1 hour 15 minutes. Increase oven temperature to 425°F. Remove foil and bake uncovered until potatoes are tender and top is deep golden brown, about 20 minutes longer. Remove from oven and let rest 15 minutes. Sprinkle with reserved fennel fronds and serve.
ROASTED GREEK POTATOES WITH FETA CHEESE
Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. -Arge Salvatori, Little Ferry, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top., Roast until potatoes are golden brown and tender, 40-50 minutes. Sprinkle with cheese.
Nutrition Facts : Calories 308 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 405mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
SCALLOPED POTATOES
The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
YIAYIAS GREEK SCALLOPED POTATOES WITH FETA CHEESE
Provided by OliveTomato.com
Number Of Ingredients 8
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 WITH FETA
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13 baking pan with some olive oil. Start to place potato slices in the baking pan, forming a bottom layer. Then layer the onions, breaking up the rounds as you layer. Next comes the feta cheese, freshly ground pepper mix, drizzle a little olive oil, and lastly 1/2 cup of milk.
- Do this 3 more times until you have 4 even layers. Top off with any remaining potato slices, if there's some left over.
- Cover and bake for 1 hour. Caution! Will be extremely hot! Let sit for 30 minutes to cool off before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED FETA MASHED POTATOES
We took inspiration from the wildly popular baked feta pasta recipe of TikTok fame and reimagined it to create a big-batch thanksgiving side dish. The best part is no more boiling water and crowding your stovetop. Instead, we put all the ingredients together in one dish and then bake it in the oven. Cooking the dish covered helps simmer and steam the potatoes at the same time, making them smooth and fluffy when mashed. The baked feta bubbles and melts into the potatoes to lend a subtle and delicious tanginess.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
- Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.
- Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.
SCALLOPED POTATOES WITH FETA CHEESE
Steps:
- Carefully layer potatoes, tomatoes, cheese and onions in cooking bag.Sprinkle each layer with garlic, season with salt, pepper and mustard powder.Add bay leaves. Spoon over cream and stock and close bag carefully.Prick a few holes at top with a skewer and bake at 180 ºC for about 1 hour. Remove and slip vegetables onto a heated dish.Serve with roasted lemon and chilli chicken, or as a meal in itself with a crisp green salad.TOTAL KILOJOULE COUNT: 5 880 kJ (1 405 Cal). A portion: 1 470 kJ (350 Cal).
SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE
Categories Milk/Cream Herb Potato Side Bake Christmas Casserole/Gratin Goat Cheese White Wine Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
- Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
- Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.
THE BEST CHEESY SCALLOPED POTATOES
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top-they get nice and crispy in the oven. Make room for these at all your family get-togethers. -Aria Thornton, Taste of Home Prep Cook
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts : Calories 378 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
FETA ROASTED POTATOES
This is a Greek-ish, lemony take on roasted potatoes that are simple to make and fancy enough for company!
Provided by gibsey23
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
- Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
- Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 68.1 g, Cholesterol 18.9 mg, Fat 15.1 g, Fiber 8.5 g, Protein 10.8 g, SaturatedFat 4.7 g, Sodium 1577.4 mg, Sugar 5 g
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