Best Scalloped Potatoes With Caramelized Shallots Recipes

SCALLOPED POTATOES WITH CARAMELIZED SHALLOTS

Scalloped Potatoes With Caramelized Shallots image

Make and share this Scalloped Potatoes With Caramelized Shallots recipe from Food.com.

Provided by Chef Christine

Categories One Dish Meal

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter
1 1/2 large shallots, peeled, thinly sliced
4 lbs medium russet potatoes
1 tablespoon fresh thyme leave
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups heavy cream or 2 cups half-and-half
1 cup shredded gruyere cheese

Steps:

Melt 3 tbsp of the butter in a large nonstick skillet over medium-low heat; add shallots. Cook, stiffing frequently, 25 to 30 minutes, or until golden and tender.
Heat oven to 375°F; grease a 3-quart casserole with remaining 1 tbsp of the butter.
Thinly slice peeled potatoes.
Place potatoes in a large bowl with shallots, thyme, salt and pepper and toss to coat. Place potatoes in casserole.
Heat cream in small saucepan until it just comes to a simmer. Pour hot cream over potato mixture. Bake 30 minutes.
Sprinkle cheese over top and bake 20 more minutes or until potatoes are fork tender and top of casserole is brown and crusty.

NEVER-FAIL SCALLOPED POTATOES

Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

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.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

CREAMY SCALLOPED POTATOES

Creamy Scalloped Potatoes image

This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h35m

Number Of Ingredients 9

Ingredients

1 clove garlic, lightly smashed and peeled
Unsalted butter, room temperature, for pan
4 pounds Yukon Gold potatoes (8 medium)
2 cups heavy cream
2 cups whole milk
1 tablespoon lightly packed fresh thyme leaves
Coarse salt and freshly ground pepper
1/8 teaspoon freshly grated nutmeg
6 ounces Gruyere, coarsely grated (2 1/4 cups)

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.