Scalloped Potatoes With Heavy Cream And Cheese Recipes

SUPER SIMPLE SCALLOPED POTATOES

Steps:

• Spray or grease a large casserole dish.
• Wash the potatoes and peel the skin if you like. I did not as the golden potatoes have a very thin skin so they didn't need it.
• Slice the potatoes about 1/8 - 1/4 inch thick.
• Place a layer of potatoes on the bottom of the casserole dish.
• Sprinkle some of the cheese.
• Sprinkle a little black pepper on top.
• Repeat layering potatoes and cheese until you fill the dish.
• Pour cream over all the potatoes.
• Cover with foil and place in the middle of a preheat 375 degree oven for about 1 hour.
• Check with a fork to see if the potatoes are tender.
• Then remove foil and place until the broiler to brown. This will only take 1-2 minutes.
• Let cool slightly and serve.

SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE

Steps:

• First: Please read the introduction.
• Slice the potatoes into 1/8 inch slice.
• Place in bowl and cover with cold water.
• Let soak for at least an hour.
• Drain well and pat dry.
• Heat oven to 300°F.
• Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
• Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
• Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
• Heat the cream, VERY GENTLY, until butter begins to appear.
• Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
• Bake for 1 1/2 hours until top is lightly browned.
• The cream should have absorbed into the potatoes, which should be tender, not mushy.
• Remove from oven and let sit for 10 minutes, loosely covered.

SCALLOPED POTATOES WITH HEAVY CREAM

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly grease a 2 quart casserole dish with butter or oil.
• Make the roux. Melt the butter in a small saucepan over medium heat. Once it's sizzling, add the flour and stir with a fork to make a paste, then cook for another minute.
• Slowly whisk in the heavy cream, until all of the roux is incorporated, then add the thyme, garlic, salt and pepper, and bring to a light simmer, about 3 minutes.
• Once the cream mixture is simmering, stir in ½ cup of parmesan and ¾ cup of cheddar, so it melts into the cream and is smooth, about 30 seconds. Remove pan from heat.
• Use a mandoline, sharp knife, or food processor to thinly slice your potatoes to 1/16 inch thickness (about the thickness of a nickel). Transfer all of the slices into a large mixing bowl.
• Layer the sliced potatoes in the dish in an even layer, then top with some of the cheese sauce.
• Repeat with three more layers of potatoes and cheese sauce.
• Sprinkle the remaining ¼ cup of parmesan and ¼ cup of cheddar on top.
• Bake in the preheated oven for 65 to 75 minutes uncovered, until potatoes are tender with a nice crusty top.
• Let it cool for at least 20 minutes before slicing and serving.

EXTRA-CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
• Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Peel and thinly slice the raw potatoes.
• Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
• Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
• Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). If it becomes browned and tender but is still runny stir and place back in oven until thickened. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
• The beauty of this recipe is that you can use any amount of potatoes you want. Put enough heavy cream to come one inch below top of potatoes.
• I used 5 medium russet potatoes and 3 cups of heavy cream. I then layered mine in a greased 2.75 square glass baking pan. The amount that I fixed cooked for 1 hour 40 minutes.

ULTIMATE SCALLOPED POTATOES

Steps:

• Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees F.
• Whisk Cooking Creme, milk and pepper until well blended.
• Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
• Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.