Best Rachael Rays Cheesy Scalloped Potatoes Recipes

Gratin Potatoes image

Provided by Rachael Ray : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 6

1 pound russet potatoes, scrubbed clean
1 clove garlic, smashed
3/4 cup heavy cream
Few grates whole nutmeg
1/4 cup grated Parmesan
Salt and pepper

Steps:

Preheat the oven to 450 degrees F.
Rub the bottom of a 8-inch non-stick saute pan with the clove of garlic. Pour 1/2 cup of heavy cream in the saute pan and place over high heat. Season the cream with a little nutmeg, salt and pepper. Slice the potato in 1/4-inch thick circles. As you slice, add them to the heating cream in even layers. Once all of the potatoes have been added to the bubbling cream, sprinkle the grated Parmesan over the potatoes, then pour the remaining heavy cream over the top. Place in the oven and bake for 20 minutes. Once baked and all brown on top, remove from the oven and let rest for 2 to 3 minutes. Cut in 4 pie shaped pieces and serve 2 wedges per person.

Autumn Potato Gratin image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Cheesy Scalloped Potatoes image

Provided by ImPat

Categories Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups potatoes (thinly sliced, use a food processor or mandolin)
1/4 cup onion (chopped, for dietary purposes would use spring onion)
1 tablespoon flour
4 tablespoons butter (melted)
1 teaspoon salt (personally omit due to dietary reasons and use salted butter)
1/8 teaspoon pepper (personally would use more)
2 cups cheddar cheese (shredded)
1 1/2 cups milk (heated)

Steps:

Preheat oven to 350°F.
Grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions.
In a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (Just to warn you this is supposed to look pretty soupy. To be safe, you might want to put a piece of aluminum foil underneath your pan in case of run over,).

Nutrition Facts : Calories 343.2, Fat 22.5, SaturatedFat 14.2, Cholesterol 68.4, Sodium 725.3, Carbohydrate 22.4, Fiber 2.4, Sugar 1.3, Protein 13.7