Best Scalloped Potatoes With Root Vegetables Recipes

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SCALLOPED POTATOES WITH ROOT VEGETABLES



Scalloped Potatoes With Root Vegetables image

Make and share this Scalloped Potatoes With Root Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 4h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb russet potato, peeled and halved lengthwise
1 lb carrot, peeled
1 lb parsnip, peeled
1 1/4 cups heavy cream
1 1/4 cups chicken broth
4 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 1/4 cups shredded sharp cheddar cheese

Steps:

  • Line slow cooker with foil collar and spray with vegetable oil spray.
  • Using food processor fitted with 1/4-inch slicing disk, slice potatoes, carrots, and parsnips.
  • Microwave sliced vegetables and 2 T cream in covered bowl, stirring occasionally, until vegetables are almost tender, 6-8 minutes.
  • In large bowl, microwave remaining cream, broth, cornstarch, butter, garlic, salt, pepper, and thyme, stirring occasionally, until thickened, about 1 minute.
  • Slowly whisk in 3/4 c cheddar until evenly melted.
  • Spread half of sauce in prepared slow cooker.
  • Arrange vegetable mixer over sauce into even thickness and press gently to compress layers.
  • Spread remaining sauce over top.
  • Cover and cook until vegetables are tender, 5-6 hours on LOW or 3-4 hours on HIGH.
  • Remove foil collar.
  • Sprinkle with remaining ½ c cheddar and let sit until cheese is melted and casserole is cooled slightly, about 20 minutes; serve.
  • **To make a foil collar-fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide for a large slow cooker or 12 by 4 inches for a small slow cooker; then press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking and the collar will prevent the food from cooking unevenly.

Nutrition Facts : Calories 335.8, Fat 21.6, SaturatedFat 13.3, Cholesterol 73.3, Sodium 580, Carbohydrate 28.9, Fiber 5.7, Sugar 6.1, Protein 8.4

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

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

SCALLOPED VEGETABLE CASSEROLE



Scalloped Vegetable Casserole image

Provided by Nancy Fuller

Categories     side-dish

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

1 tablespoon olive oil
4 red bliss potatoes, sliced into coins, about 1/4-inch thick
2 carrots, sliced into 1/4-inch thick coins
1 large yellow onion, chopped
1/2 butternut squash, peeled and sliced into half-moons, about 1/4-inch thick
3 sprigs fresh thyme
5 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk
1 cup shredded sharp white Cheddar cheese
1 1/2 cups panko breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
  • Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
  • Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.

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