Best Chive Scalloped Potatoes Recipes

GOAT-CHEESE SCALLOPED POTATOES WITH CHIVE BLOSSOMS

Goat-Cheese Scalloped Potatoes with Chive Blossoms image

Categories Milk/Cream Potato Side Bake Vegetarian Goat Cheese Spring Chive Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 9

Ingredients

3 lb yellow-fleshed boiling potatoes
2 shallots, chopped
2 tablespoons unsalted butter
1 cup whole milk
1 cup heavy cream
8 oz soft mild goat cheese
1 1/2 to 2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Garnish: fresh chives (preferably flowering) snipped with scissors

Steps:

Preheat oven to 350°F.
Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.
Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper.
Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.

CHIVE SCALLOPED POTATOES

Chive Scalloped Potatoes image

"I'd been wanting scalloped potatoes for some time, but wasn't able to find a downsized recipe until I came across this yummy version with a hint of chives," notes Kathleen Bailey of Penetanguishene, Ontario.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
3/4 cup 2% milk
1 teaspoon minced chives
2 medium potatoes, peeled and thinly sliced

Steps:

In a small saucepan, melt butter. Stir in the flour, salt, pepper and mustard until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chives. , In a 3-cup baking dish coated with cooking spray, layer half of the potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 679mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges