EASY SCALLOPED POTATOES
This scalloped potato and cheese dish is always a winner!
Provided by sal
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
- Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g
ULTIMATE SCALLOPED POTATOES
My husband found this recipe when I called and informed him we were going to have guests for dinner. This tasty variation on traditional scalloped potatoes is dressed up with garlic, Swiss cheese and Parmesan cheese. -Glenda Malan, Lake Forest, California
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 538mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein.
SCALLOPED POTATO GRATIN
Is there anything better than a molten, golden-topped potato gratin? I don't think so, either. This one stays fairly classic - scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There's less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.
Provided by Melissa Clark
Categories weekday, casseroles, vegetables, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
- In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
- In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
- Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
SCALLOPED POTATOES
Tender potatoes are layered with cheddar cheese and diced onions to make a cheesy Scalloped Potatoes casserole, just like grandma used to make.
Provided by Katerina | Easy Weeknight Recipes
Categories Side Dish
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F.
- Lightly grease a 9-inch baking dish with butter.
- Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
- Peel and finely dice the onion and set aside.
- Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
- In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
- Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
- Let the dish rest for 5 minutes, to allow the sauce to thicken.
- Garnish with parsley and serve with your favorite main dish.
Nutrition Facts : Calories 351 kcal, Carbohydrate 46 g, Protein 12 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 355 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
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