HORSERADISH SCALLOPED POTATOES
If there's a horseradish lover in your family, this tasty sidedish is for you. These potatoes are wonderful along side roasted beef or pork.
Provided by Sandy in Oklahoma
Categories Potato
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Lightly butter 13 x 9 x 2 glass baking dish.
- Mix cheddar cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 1 teaspoons of salt and 1/4 teaspoons pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over top. Top with remaining potatoes, 1 teaspoons salt, 1/4 teaspoons pepper and 2 tablespoons butter. Reserve remaining cheese.
- Pour milk into medium saucepan. Stir in horseradish and simmer for 5 minutes. Pour milk mixture over potatoes.Cover baking dish tightly with foil. Bake 45 minutes.
- Uncover dish. Sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
- Remove from oven; let stand 15 minutes before serving.
Nutrition Facts : Calories 280.2, Fat 12.5, SaturatedFat 7.8, Cholesterol 38.5, Sodium 614.7, Carbohydrate 32.3, Fiber 3.7, Sugar 2, Protein 10.6
ROASTED NEW POTATOES WITH HORSERADISH AND MUSTARD
Categories Mustard Potato Side Roast Vegetarian Horseradish Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Brush 2 large baking sheets with oil. Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper. Spread potatoes on sheets in single layer. Roast until almost tender, about 30 minutes.
- Meanwhile, combine horseradish, mustard and butter in bowl. Spoon half of mixture over potatoes; toss well. Roast potatoes 15 minutes. Toss potatoes with remaining mustard mixture. Roast until very tender, tossing occasionally, about 10 minutes. Transfer to bowl and serve.
MASHED POTATOES WITH HORSERADISH AND SCALLIONS
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 7
Steps:
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Fold in the horseradish. Spoon the mashed potatoes into a serving dish and sprinkle with the scallions.
HORSERADISH SMASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and cover with cold water by 1 inch; season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 20 to 25 minutes.
- Meanwhile, combine the milk, horseradish and a pinch of salt in a small saucepan. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the horseradish is tender and infuses the milk, about 10 minutes (it's OK if the mixture looks curdled). Cover to keep warm.
- Drain the potatoes well, then return to the pot over low heat. Cook until the excess liquid evaporates, 1 to 2 minutes. Add the sour cream and butter and smash with a potato masher until the butter is melted and the potatoes are mostly smooth but with some chunks. Mash in the milk mixture and parsley until creamy; season with salt and pepper. If the potatoes still seem thick, add more warm milk as needed. Transfer the potatoes to a serving dish.
DIJON SCALLOPED POTATOES
My family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. -Carolyn Putnam, Norwalk, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes., Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top., Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.
Nutrition Facts : Calories 293 calories, Fat 16g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 524mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
MAMA MOE'S SCALLOPED POTATOES
Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!
Provided by Stephanie
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 14
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.
- Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 20.4 g, Cholesterol 31.9 mg, Fat 11.5 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 6.7 g, Sodium 468.1 mg, Sugar 0.8 g
ULTIMATE SCALLOPED POTATOES
I was asked to bring a potato dish for Christmas and this is what I came up with. Everyone loved them and the dish was empty by the end of dinner...which I took as the ultimate compliment. As with all my creations I am usually inspired by other great chefs on this site. The inspiration for these came from "Twice Baked Potato Casserole #26043" by MizzNezz.
Provided by Tooltime
Categories Potato
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Grease 13x9" casserole dish with reserved bacon grease.
- In bowl wisk together the evaporated milk, sour cream, salt, pepper, horseradish, and garlic.
- Slice onions and carmalize in pan with butter and pinch of sugar on Medium-low heat. This takes several minutes so be patient.
- Layer half the potatoes in casserole dish followed by 1/2 the onions, 1/2 the crumbled bacon, 1/2 the liquid, and half the cheese. Repeat steps with remaining ingredients.
- Place in a 350 degree oven for 1 1/2 -2 hours. Cover with aluminum foil if top starts to get to dark.
Nutrition Facts : Calories 690.3, Fat 51.1, SaturatedFat 25.8, Cholesterol 113.2, Sodium 890, Carbohydrate 35.2, Fiber 3.6, Sugar 7.5, Protein 23.8
POTATO AND HORSERADISH GRATIN
Steps:
- Put the horseradish in a saucepan with water to cover and bring to a boil; simmer for about 5 minutes, then drain and rinse with cold water. Meanwhile, peel the potatoes and rinse them; slice them thinly with a knife or mandoline.
- Preheat the oven to 400°F. Layer the potatoes and horseradish in a large nonstick, ovenproof skillet or roasting pan, sprinkling the layers with salt and pepper. Dot with the butter, then add enough half-and-half to come about three-quarters of the way up to the top.
- Turn the heat under the gratin to high and bring to a boil. Turn the heat to medium-high and cook for about 10 minutes, or until the level of both liquid and vegetables has dropped somewhat. Put in the oven and cook, undisturbed, until the top is nicely browned, about 10 minutes. Turn the oven down to 300°F and continue cooking until the potatoes and horseradish are tender (a thin-bladed knife will pierce them with little or no resistance), about 10 minutes more. Serve immediately or keep warm in the oven or over very low heat for up to 30 minutes.
- Potato and Gruyère Gratin (France)
- Substitute 1/4 pound of good-quality Gruyère, grated, for the horseradish and add an additional pound of potatoes. Layer the two as described in step 2, but instead of bringing the whole mixture to a boil on top of the stove, put the pan directly into the preheated oven and bake for 1 to 1 1/2 hours, until tender. Run the gratin under the broiler for 30 seconds or so to crisp, then serve hot or warm.
MASHED POTATOES WITH HORSERADISH
This dish seems to go well with German-inspired dishes
Provided by CHRISTYJ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
- Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g
MASHED POTATOES WITH HORSERADISH
Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.
Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
EASY DIJON SCALLOPED POTATOES
Thinly sliced potatoes are layered with mustard cream sauce, topped with Swiss cheese and baked until tender for an enticing side dish.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 4 servings, about 1/2 cup each
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Cook and stir onion in margarine in medium saucepan on medium heat until tender. Add flour; cook and stir 2 min. Gradually add milk, stirring until well blended; cook until mixture thickens and begins to boil, stirring frequently. Remove from heat. Stir in mustard.
- Layer potatoes and mustard sauce alternately in greased 2-qt. baking dish; cover.
- Bake 1 hour. Uncover; sprinkle with cheese. Bake an additional 10 to 15 min. or until cheese is melted and potatoes are tender. Let stand 5 min. before serving.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 500 mg, Carbohydrate 44 g, Fiber 3 g, Sugar 8 g, Protein 10 g
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