POTATO-FENNEL GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
CHEESE SCALLOPED POTATOES
Steps:
- Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.
SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE
The wonderful aroma of Herbes de Provence and the delicious cheese top crust add special touches and take the scalloped potatoes to a new level.
Provided by Pinaygourmet 345142
Categories Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 370°F Butter 13 x 9 x 2-inch glass baking dish.
- Mix 1/4 part of goat cheese, crushed graham crakers, paprika and herbes de provence. Set aside.
- Mix first 9 ingredients in large pot. Bring to simmer over medium-high heat while stirring constantly. Add remaining 3/4 of cheese; whisk until smooth. Add potatoes to pot; bring to simmer.
- Transfer potato mixture to prepared dish, spreading evenly. Spread the cheese, herbs and graham mixture evenly on top of the potato mixture in the glass dish. Cover with foil; bake 30 minutes. Uncover and bake until potatoes are very tender, the top crust is golden and liquid bubbles thickly, about 35 minutes.
- Let cool 15 minutes before serving.
Nutrition Facts : Calories 416.8, Fat 17.8, SaturatedFat 11.1, Cholesterol 54.9, Sodium 655.8, Carbohydrate 47.4, Fiber 5.1, Sugar 3.3, Protein 13
SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE
I got this recipe from a community cookbook put out by the hospital I work at. This is absolutely wonderful and I had to share this with you all!!!
Provided by kzbhansen
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Butter a 9 X 13 glass baking dish.
- Mix whipping cream, broth, white wine, scallions, garlic, herbes de provence and salt in a large pot.
- Bring to a simmer of medium high heat.
- Add half of the cheese; whisk until smooth.
- Chill remaining cheese.
- Add potatoes to pot; bring to simmer.
- Put potatoe mixture into the buttered baking dish and spread out evenly.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for 50 minutes until potatoes are very tender and the liquid bubbles thickly.
- Dot potatoes with the remaining cheese.
- Bake until the cheese softens about 5 minutes.
- Let sit for 15 minutes before serving.
GOAT-CHEESE SCALLOPED POTATOES WITH CHIVE BLOSSOMS
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
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.
SCALLOPED POTATOES WITH MUSHROOMS
Potatoes and mushrooms make a one-dish meal I love - it's the calories you have to watch. Swap out dairy products with lower fat options. -Courtney Stultz, Columbus, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE
Categories Milk/Cream Herb Potato Side Bake Christmas Casserole/Gratin Goat Cheese White Wine Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
- Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
- Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.
CHEESY SCALLOPED POTATOES
Simple, yummy scalloped potatoes!
Provided by Kim
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
- Arrange sliced potatoes in the casserole dish; season with salt.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
- Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g
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