Best Cambozola Scalloped Style Potatoes Sp5 Recipes

SCALLOPED POTATOES WITH CAMBAZOLA

Steps:

• Butter a 9 x13 baking dish.
• Melt butter in saucepan.
• Add garlic and onion, and saute till translucent but not brown.
• Stir in flour and cook a minute to loose rawness.
• Add chicken stock and cook till thickened add spices, parmesan cheese and cream
• Bring to gentle boil and remove from heat.
• Drizzle a little sauce in bottom of pan.
• Arrange potato slices on top.
• Sprinkle with small pieces of Cambozola cheese.
• Drizzle with more sauce.
• Repeat layers until all the potato and Cambozola cheese are used up.
• Bake at 350° F 45 - 60 min or until fork tender.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
• Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.

CAMBOZOLA SCALLOPED STYLE POTATOES #SP5

Steps:

• Mix flour with cream until smooth.
• Add finely chopped parsley to mix.
• Chop cambozola cheese into cubes.
• Layer potatoes with cheese and flour/cream mixture (3-4 layers).
• Bake at 375?F oven until thickened, bubbly and lightly browned on top.

SIMPLY SCALLOPED POTATOES #SP5

Steps:

• Arrange layer over potatoes in greased casserole dish.
• Sprinkle with salt.
• Repeat layering, ending in potatoes.
• Mix cream and broth, pour over potatoes.
• Sprinkle cheese over top and cover dish with foil.
• Preheat oven to 400 degrees and bake for 30 minutes.
• Remove foil and continue baking for another 10 minutes.

CAMPBELL'S SCALLOPED POTATOES

Steps:

• Combine soup, milk, parsley and pepper.
• In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and sauce.
• Dot top with butter; sprinkle with paprika.
• Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.