CHEESY SCALLOPED POTATOES
If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!
Provided by Amanda Rettke
Categories Side Dish
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200 degrees C).
- Butter an 8x8 casserole dish.
- Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
- Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
- Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
- Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours (90min.) in the preheated oven.
- For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.
Nutrition Facts : ServingSize 8 g, Calories 346 kcal
CHEDDAR & GRUYERE SCALLOPED POTATOES PRINT RECIPE - (4.4/5)
Provided by á-17861
Number Of Ingredients 11
Steps:
- Directions Heat oven to 350 degrees F. Meanwhile, melt butter in a large, heavy-bottomed saucepan over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes. Remove and discard thyme sprigs. Pour half the potato mixture into a 3-quart dish and sprinkle with half the cheese. Then pour the remaining potatoes on top and sprinkle with the rest of these cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20-30 minutes. Cool for 5 minutes before serving.
CHEDDAR SCALLOPED POTATOES
When I added garlic to this recipe, I discovered it gave the potatoes a unique flavor. My greatest compliment came from a neighbor who's a retired chef-he said this is the best potato dish he'd ever tasted!-Leah Brandenburg, Charleston, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.
Nutrition Facts : Calories 348 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 571mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 15g protein.
GRUYERE SCALLOPED POTATOES
A delicious scalloped potatoes recipe. Use a shallow casserole dish. If you need a faster cooking time, parboil the potatoes for a few minutes.
Provided by CookingONTheSide
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
- Layer the bottom of the casserole dish with 1/3 of the potato slices.
- Sprinkle with salt and pepper.
- Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
- Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
- Sprinkle with a little Parmesan.
- Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
- Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
- Sprinkle with a little Parmesan.
- Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
- Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
- Return to the oven for an additional 30-40 minutes.
- When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
- Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
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