Best Scallop Potato And Bean Ragout Recipes

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.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

SCALLOPED POTATOES WITH FRESH GREEN BEANS

Steps:

• Wash and peel the potatoes.
• Slice potatoes and put into a glass or tefal baking dish.
• Wash green beans, snip ends and cut each bean in half, add this to baking dish with potatoes.
• In a saucepan, melt 4 tablespoons butter, add 2 tablespoons of flour and stir until coated and cook to a light brown color.
• Remove flour from heat, add 2 cups of milk and stir with whisk until smooth.
• Add 1 cup of water, chicken boullion, salt & white pepper, return to a low heat to boil.
• Once boiled, should be a bit thick.
• Serve in 1 tablespoon of heavy cream and add this to oven dish of potatoes and beans.
• Sprinkle paprika on top.
• Put into a preheated oven at 350 degrees, bake for approximately 1 hour. Should have lost most of its liquid, and be browned on top and a bit crusty on sides.
• Serve next to your favorite dish!

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 375°. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. , Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. , Cover and bake until potatoes are almost tender, 65-75 minutes. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15-20 minutes.

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.

CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
• Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
• Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
• Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

SCALLOPED HAM AND POTATOES

Steps:

• Alternate ingredients in cooker as follows:.
• Half of the ham, potatoes, onions, salt and pepper and cheese.
• Repeat with second layer.
• Spread soup over top.
• Sprinkle with paprika if desired.
• Cook on low 8-9 hours OR on high 4-5 hours.
• Note:.
• May also use oven at 350 degrees for 1 hour.

SCALLOP, POTATO AND BEAN RAGOUT

Steps:

• Heat the butter or oil in a heavy three-quart saucepan. Add the onion and sweet red pepper and saute over medium heat until tender. Stir in the garlic, cook another minute or so, then stir in the mushrooms. Stir for about a minute, then add the wine. Simmer gently for five minutes.
• Add the stock to the saucepan along with the thyme and the potatoes. Simmer, partly covered, about 15 minutes, until the potato slices are tender.
• Briefly rinse and drain the cannellini beans and add them. Simmer another five minutes, then add the scallops. Simmer about five minutes longer, until the scallops are just cooked. Season to taste with salt and pepper and serve, sprinkled with parsley.