Scallopedpotatoeswithsmokedturkey Recipes

SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
• Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
• In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
• Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

TURKEY POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
• Bake for 30 to 40 minutes in the preheated oven, until heated through.

SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
• Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
• Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
• Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

SCALLOPED POTATOES WITH SMOKED TURKEY

Steps:

• Preheat the oven to 400. Rub a 9 inch glass baking dish with garlic. Discard the garlic.
• Dividing evenly, make alternating layers of potatoes, turkey, ¼ cup of the Parmesan, the flour and salt and pepper.
• In a medium bowl, whisk together the broth and sour cream. Pour the mixture over the potatoes. Sprinkle the top with the remaining Parmesan.
• Cover with foil, and bake for 45 minutes. Uncover and bake for 15 minutes longer or until the potatoes are tender.

DAY-AFTER SCALLOPED TURKEY

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
• Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
• In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
• Add the chopped turkey meat and sauce and mix well.
• Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.

SCOTT'S SCALLOPED POTATOES

Steps:

• In a 2 quart casserole combine butter and onion and microwave at high for approx 2-3 minutes or until butter melts and onion is slightly tender
• Blend in flour, salt and pepper
• Blend in milk and microwave uncovered for approx 5 - 7 minutes or until thickened (stir twice during this step)
• Cut potatoes in half lengthwise then crosswise into thin slices. Add as many slices to the thickened sauce until you get the consistency you want. I like there to be some sauce so don't always use all of the potatoes. Experience will help you decide in the future
• Cover and microwave at high for at least 15-20 minutes (Stirring twice) until the potatoes are as tender as you want. Let stand covered for 5 minutes
• AU GRATIN
• Follow the recipe above, stir in at least 1 cup of cheddar cheese to the thickened sauce until melted (taste and add more if you want it cheesy er) then add potatoes and follow the rest of the recipe