Scalloped Potatoes With Thyme Recipes
SCALLOPED POTATO GRATIN
For a rich and creamy side, try Tyler Florence's ultimate Scalloped Potato Gratin recipe from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
CREAMY SCALLOPED POTATOES
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
- Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.
SCALLOPED POTATOES
My favorite recipe for garlicky, cheesy, perfect scalloped potatoes.
Provided by Ali
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
- Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
- Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.
- Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
- Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
- Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
- Serve warm.
THE BEST SCALLOPED POTATOES RECIPE
These are hands-down the best scalloped potatoes you'll ever have. They even beat many of the 5-star restaurants I've tried like Mastro's. They are the perfect side dish for any evening or holiday feast and this recipe uses no heavy whipping cream. This actually makes them taste even better!
Provided by Sondra Barker
Categories Side Dish
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees and lightly butter a square pyrex oven pan.
Nutrition Facts : ServingSize 1 cup, Calories 357 kcal, Carbohydrate 33 g, Protein 17 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 1066 mg, Fiber 4 g, Sugar 4 g
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- Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
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5/5 (34)Calories 518 per servingCategory Side Dish
- In a small bowl, combine the diced shallot, chopped thyme, salt and pepper. Give it a stir and set it aside.
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CREAMY SCALLOPED POTATOES WITH THYME - GARLIC & ZEST
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4/5 (20)Total Time 2 hrsCategory Side DishCalories 218 per serving
- Place a saucepan over medium heat and add butter. Using a whisk, swirl the butter around in the pan until it's almost melted. Add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard and salt and continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a rolling boil. Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute. Stir in the thyme leaves and black pepper. Remove from heat and set aside.
- Spray an 8x8" baking dish with vegetable spray. Spoon 2-3 tablespoons of the béchamel (milk mixture) into the bottom of the dish.
- Sprinkle lightly with onions. Arrange potatoes in the bottom of the dish, overlapping as you go. Sprinkle with 1/3 of the onions. Pour 1/4 of the béchamel evenly over the potatoes. Continue layering in the same manner: Potatoes, onions, béchamel; potatoes, onions, béchamel. Finish with a layer of potatoes, topped by the last bit of béchamel. Dice the last teaspoon of butter and dot over the top of the casserole.
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4.4/5 (180)Category RecipesServings 8Total Time 1 hr 30 mins
- Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes.
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From weightwatchers.com
Cuisine AmericanCategory DinnerServings 6Total Time 3 hrs 28 mins
- In a small saucepan over medium heat, warm oil. Add shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, 2 minutes. Slowly pour in milk, stirring constantly with a wooden spoon until sauce bubbles; simmer, stirring, until sauce thickens, about 2 minutes longer. Stir in 1 tsp thyme, mustard, 1/4 tsp salt, 1/8 tsp pepper, and nutmeg.
- Spray the insert of a 4- or 5-qt slow cooker with nonstick spray. Arrange one-third of potatoes in bottom of slow cooker, overlapping as needed; sprinkle with 1/8 tsp salt, and a pinch pepper. Sprinkle with 2 tbsp Parmesan and one-third of sauce. Repeat layers with half of remaining potatoes, 2 tbsp Parmesan, half of remaining sauce, 1/8 tsp salt, and remaining pinch pepper. Decoratively arrange remaining potatoes on top and spoon remaining sauce over.
- Cover and cook until potatoes are fork-tender, 2 1/2 to 3 hours on High. Turn off slow cooker and sprinkle potatoes with remaining 2 tbsp Parmesan, 1 tsp thyme, and a sprinkle of pepper. Cover and let stand until cheese is melted, about 5 minutes.
THE BEST SCALLOPED POTATOES RECIPE! - CHEF SAVVY
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5/5 (4)Calories 348 per servingCategory Side Dish
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From juliasalbum.com
5/5 (14)Total Time 1 hr 30 minsCategory Side DishCalories 382 per serving
- Spread 1/4 of the sliced potatoes in an even layer on the bottom of the pan. Sprinkle the potatoes with 1/8 teaspoon salt, then top with 1 minced garlic clove, 1/4 cup of grated Parmesan cheese, 1/4 amount of thyme leaves (removed from sprigs). Top with 1/4 cup of heavy creamy, pouring it evenly over the potatoes.
- Repeat layers 3 more times (total of 4 layers of potatoes). For the last layer, use 1/2 cup of shredded Parmesan cheese (or more).
SCALLOPED POTATOES WITH THYME | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 6Total Time 2 hrs 58 mins
- Heat oil in small saucepan over medium heat. Add shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, 2 minutes. Slowly pour in milk, stirring constantly with wooden spoon until sauce bubbles; simmer, stirring, until sauce thickens, about 2 minutes longer. Stir in 1 teaspoon thyme, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and nutmeg.
- Spray insert of 4- or 5-quart slow cooker with nonstick spray. Arrange one-third of potatoes in cooker, overlapping as needed; sprinkle with 1/8 teaspoon salt, and pinch pepper. Sprinkle with 2 tablespoons Parmesan and one-third of sauce. Repeat layers with half of remaining potatoes, 2 tablespoons cheese, half of remaining sauce, 1/8 teaspoon salt, and remaining pinch pepper. Decoratively arrange remaining potatoes on top and spoon remaining sauce over.
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5/5 (128)Total Time 1 hrServings 4Calories 717 per serving
- Heat oven to 400° F. In a food processor fitted with the thinnest (2-millimeter) slicing disk, slice the potatoes.
- In a shallow 1½-quart baking dish, toss the potatoes, garlic, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the cream and press gently to submerge the potatoes.
- Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.
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- In a medium-size pot, melt butter. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 1 minute. Sprinkle in flour, stir to combine, and continue to cook for 1-2 minutes.
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- Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes, gently stirring occasionally to ensure the potatoes don't stick to the bottom of the pot.
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