Scalloped Potatoes With Tomatoes And Bell Peppers Recipes

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SCALLOPED POTATO ROLL RECIPE BY TASTY



Scalloped Potato Roll Recipe by Tasty image

Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  • On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  • Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  • Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  • Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  • In a bowl combine the spinach mixture and the ricotta. Set aside.
  • Evenly spread the spinach mixture over the cooked potato sheet.
  • Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  • Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  • Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  • Sprinkle with parsley for garnish. Slice and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams

SCALLOPED POTATOES WITH ROASTED TOMATOES



Scalloped Potatoes with Roasted Tomatoes image

Take your scalloped potatoes up a notch by topping that cheesy goodness with sweet, roasted cherry tomatoes. It's a surprisingly easy way to add a fresh spin to a classic.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 11

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
4 cups boiling water
1 1/3 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme leaves
2 tablespoons butter
4 cups cherry tomatoes
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
  • Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
  • Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
  • Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
  • Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 0 g

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
  • Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

SCALLOPED POTATOES AND CARROTS



Scalloped Potatoes and Carrots image

I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 12

2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

Nutrition Facts :

POTATOES AND PEPPERS



Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

  • Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

POTATO, GREEN PEPPER, & TOMATO GRATIN



Potato, Green Pepper, & Tomato Gratin image

This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.

Provided by CarrolJ

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 lbs peeled thinly sliced baking potatoes
2 large green peppers, cleaned and thinly sliced in rings
2 large tomatoes, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon black pepper or 1/2 teaspoon white pepper
1/4 cup melted butter
1/4 cup olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Grease the sides and bottom of a 9x13 inch baking dish.
  • Arrange 1/3 of the Potatoes in the baking dish.
  • Top the Potatoes with 1/3 of the sliced Green Peppers.
  • Top the Green Peppers with 1/3 of the sliced Tomatoes.
  • Mix the melted Butter with the Olive Oil.
  • Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
  • Season with 1/3 of the salt and pepper.
  • Repeat steps 3-7 until all of the ingredients are used up.
  • Bake 1 1/4 hour or until tender, golden brown and bubbly.

Nutrition Facts : Calories 367.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 649.9, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 5.3

PEPPERY SCALLOPED POTATOES



Peppery Scalloped Potatoes image

Mother knew these rich, hearty potatoes are excellent on a cold day since the cayenne pepper warms you up. Once the first of us eight kids picked up this dish, it didn't hit the table again until we all had big servings. -Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6-8 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups milk
1/2 to 1 teaspoon salt
1/8 teaspoon cayenne pepper
5 cups thinly sliced peeled potatoes
1/4 cup butter, melted
1/4 cup all-purpose flour

Steps:

  • In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13-in. x 9-in. baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice. Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.

Nutrition Facts : Calories 207 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 500mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

SCALLOPED POTATOES WITH TOMATOES, BELL PEPPERS & CHICKEN



SCALLOPED POTATOES WITH TOMATOES, BELL PEPPERS & CHICKEN image

Categories     Potato     Bake     Casserole/Gratin

Yield 8 servings

Number Of Ingredients 20

2 large egg yolks
1-1/2 cups whole milk
1 cup heavy cream
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
3 cloves garlic (crushed & pressed)
2 bay leaves
1 small jalapeno, seeded, deveined & minced
1 lb white or russet potatoes, slice 1/8" thick
1-1/2 cups coarsely grated gruyere cheese
4 roma tomatoes, cut in quarters
2 orange or yellow bell peppers, cut in 1/8's
1 onion halved & sliced 1/2" thick
olive oil
herbes de provence
1-1/4 cups fresh bread crumbs
1 or 2 whole chicken breasts, cut into small pieces
garlic salt
pepper

Steps:

  • Preheat oven to 375*. Saute chicken in olive oil. Season with garlic salt, pepper and herbes de provence to taste. Set aside. Whisk egg yolks with 1/2 cup milk in small bowl and set aside. Combine in a large sauce pan the remaining 1 cup of milk and 1 cup of cream with nutmeg, salt, pepper, garlic, jalapeno, chicken, and bay leaves. Bring to a low boil over medium heat. Add the potatoes, return to boil and cook for 6 minutes. Remove potato mixture from heat. Remove bay leaves. Gradually stir in egg/milk mixture and 1 cup of gruyere. Set aside. Preheat your broiler or bbq grill. Place tomatoes, bell peppers and onion on a baking sheet. Drizzle with olive oil and season with herbes de provence to taste. Toss to coat and broil/grill till done, approx 10 minutes. Brush a 1-1/2 quart baking dish with olive oil. Sprinkle 1 cup of the bread crumbs in bottom of dish. Spoon out half the potato mixture over the bread crumbs. Spread evenly. Top with onions, tomatoes and bell peppers. Top with remaining potato mixture. Sprinkle the balance of the bread crumbs over the potato mixture and then top with the balance of the cheese. Place in oven and bake for 1 hour or until done. Let rest 10 minutes before serving.

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES



Potato Gratin With Peppers, Onions and Tomatoes image

A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.

Provided by Chef Kate

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup olive oil (divided use)
4 garlic cloves, peeled and minced (divided use)
2 lbs yukon gold potatoes, peeled and sliced 1/8 to 1/16 inch thick (can use White Rose or russet potatoes)
1 yellow pepper, sliced 1/8 inch thick
1 red pepper, sliced 1/8 inch thick
3 large tomatoes, sliced 1/8 inch thick
1 Spanish onion, peeled and sliced 1/8 inch thick
1 1/2 teaspoons coarse salt (divided use)
fresh ground pepper
2 tablespoons fresh oregano (divided use)

Steps:

  • Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
  • Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
  • Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
  • Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
  • Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
  • Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.

Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5

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