Scallopedpotatoeswiththreecheeses Recipes

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THREE CHEESE GARLIC SCALLOPED POTATOES



Three Cheese Garlic Scalloped Potatoes image

If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!

Provided by veggigoddess

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

1 ½ pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
½ cup grated Parmesan or Romano cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  • Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  • Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Nutrition Facts : Calories 679.2 calories, Carbohydrate 24.2 g, Cholesterol 186.1 mg, Fat 55.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 34.8 g, Sodium 617.4 mg, Sugar 0.5 g

SCALLOPED POTATOES WITH THREE CHEESES



Scalloped Potatoes with Three Cheeses image

When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me.

Provided by Rick Rodgers

Categories     Cheese     Dairy     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Vegetarian     Casserole/Gratin     Fall     Spring     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (1/2 stick) butter
3 cups whole milk

Steps:

  • Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
  • Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
  • Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

SCALLOPED POTATOES WITH CHEESE



Scalloped Potatoes with Cheese image

"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

Steps:

  • In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 250 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 974mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

SCALLOPED POTATOES



Scalloped Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield about 4 to 6 side dish servings

Number Of Ingredients 7

1 clove garlic, smashed
2 tablespoons unsalted butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Pinch nutmeg

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.

SCALLOPED POTATOES WITH THREE CHEESES



Scalloped Potatoes With Three Cheeses image

Make and share this Scalloped Potatoes With Three Cheeses recipe from Food.com.

Provided by Vicki in CT

Categories     < 4 Hours

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled danish blue cheese (about 4 ounces)
1/3 cup freshly grated parmesan cheese (about 1 1/4 ounces)
4 lbs russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all-purpose flour
4 tablespoons butter
3 cups whole milk

Steps:

  • Preheat oven to 400°F Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
  • Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
  • Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Nutrition Facts : Calories 270.5, Fat 11.9, SaturatedFat 7.4, Cholesterol 33.7, Sodium 563, Carbohydrate 31.4, Fiber 3.5, Sugar 4.7, Protein 10.2

THREE-CHEESE SCALLOPED POTATOES



Three-Cheese Scalloped Potatoes image

Make and share this Three-Cheese Scalloped Potatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
1 large onion, thinly sliced and separated into rings
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups milk
1 cup diced ham
1 1/2 lbs potatoes, peeled and thinly sliced (4 cups)
3/4 cup shredded smoked gouda cheese
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°.
  • The sauce--in a saucepan, melt butter over medium heat; add onion and garlic; saute until tender.
  • Stir in flour, salt, and pepper; add milk all at once.
  • Cook/stir until thickened and bubbly; stir in ham; remove from heat.
  • Put half the sliced potatoes in a greased 1 1/2 quart casserole dish; top with half the sauce.
  • Sprinkle with smoked Gouda and cheddar cheese; add remaining potatoes and sauce.
  • Cover dish with foil; bake 35 minutes; uncover and bake for 30-35 minutes or until potatoes are tender and golden; sprinkle with Parmesan; bake 5 minutes or until cheese is golden; let stand 15 minutes before serving.

Nutrition Facts : Calories 290.7, Fat 13, SaturatedFat 7.8, Cholesterol 52, Sodium 796.9, Carbohydrate 28.5, Fiber 3, Sugar 2.3, Protein 15.6

CHEESE SCALLOPED POTATOES



Cheese Scalloped Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup grated Cheddar cheese
Salt and pepper
3 potatoes, peeled and thinly sliced, not rinsed

Steps:

  • Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

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Top Asked Questions

What are cheesy scalloped potatoes?
Easy Cheesy Scalloped Potatoes are comfort food at its finest. This side dish is layered with potatoes, onions, spices, and is incredibly cheesy and a cinch to put together. Pin it to your Side Dish board to SAVE it for later! Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes! Hi, everyone! I’m Kim.
How to bake scalloped potatoes in the oven?
Directions. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Perfectly creamy scalloped potatoes, just like Mom would make.
Can you use bleu cheese for scalloped potatoes?
Did use bleu cheese as one of the three, along with cheddar and whatever shredded bag of cheese was open -- they blended beautifully so that no one flavor overpowered, but added up to something a bit subtler and more sophisticated than your usual scalloped potatoes.
How do you make a baked potato casserole?
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter.

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