Scalloped Potatoes With Heavy Cream Recipes

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.

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.

CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 180°C/350°F.
• Melt the butter in a saucepan set over medium heat.
• Whisk in the flour then cook for a minute or two until lightly golden.
• Slowly whisk in the cream and milk until the sauce is smooth.
• Add the nutmeg, cayenne, salt and pepper then reduce the heat and cook, stirring regularly, until the sauce is silky and thick.
• Remove from the heat and stir in the grated cheese.
• Peel and thinly slice the potatoes (½cm/¼inch thick).
• Place a layer of potatoes into an oven-proof baking dish (approximately 30cmx20cm / 9x13in) then season with salt and pepper.
• Pour over some of the cheese sauce. Repeat until all the potatoes and sauce has been used, covering the last layer of the potatoes with the remaining sauce.
• Cover the baking dish tightly with foil then place in the oven and allow to bake for 45-60 minutes or until a knife can easily be inserted.
• Remove from the oven, scatter over the grated Parmesan and place under the broiler for 5-7 minutes or until golden brown.
• Remove from the oven, allow to cool for 10 minutes then serve.

AIR FRYER SCALLOPED SWEET POTATOES

Steps:

• Put the cream, thyme, cayenne, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook for 1 minute; turn off the heat.
• Thinly slice the sweet potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange a third of the potato slices in a single, overlapping layer in a 7-inch nonstick cake pan (see Cook's Note). Spoon over a third of the cream mixture, then sprinkle with a pinch of salt and 1 tablespoon of the Parmesan. Repeat with another third of the slices, third of the cream mixture, a pinch of salt and 1 tablespoon Parmesan. Finish with the remaining slices and cream, another pinch of salt and the remaining 1 tablespoon Parmesan.
• Cover the cake pan tightly with foil and place in the basket of a 6-quart air fryer. Air fry at 400 degrees F until the potatoes are tender and easily pierced with a knife and the cream mixture is bubbling along the sides, about 45 minutes.
• Meanwhile, mix the panko, pecans and olive oil in a small bowl. Remove the foil from the cake pan and sprinkle over the panko mixture. Return to the air fryer basket and air fry at 400 degrees F until golden brown, 3 to 4 minutes. Let rest for 5 minutes, then top with the chopped chives.

SUPER SIMPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

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.