SCALLOPED POTATOES WITH ROASTED TOMATOES
Take your scalloped potatoes up a notch by topping that cheesy goodness with sweet, roasted cherry tomatoes. It's a surprisingly easy way to add a fresh spin to a classic.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
- Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
- Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
- Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
- Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 0 g
FRIGGIONE (A SIDE DISH OF POTATOES & TOMATOES & PEPPERS)
A mix of canned tomatoes, potatoes, & peppers. A nice side dish to go with sausages, chops, steak, or chicken. As a vegetarian dish this makes a meal in a pan! NOTE: Do not hurry the cooking time as this tastes better as the liquid disappears and the mixture browns. Another of my 'Alison Holst' collection of made often dishes.
Provided by Jen T
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large frypan. Non stick is best.
- Cut the potatoes into 1cm cubes and slice the onions and peppers.
- Add these to the hot oil and cover and cook over a low to moderate heat for about 20 minutes, stirring several times, until the vegetables are tender and lightly browned. Do not try to hurry this step by cooking on a high heat.
- Add the can of tomatoes and their juice.
- Cook uncovered for a further 15-30 minutes until the mixture darkens in colour and the liquid has reduced so that there is only a small amount left around the potatoes. Again do not use a high heat.
- Season to taste and sprinkle with the chopped parsley if using before serving.
- Serve Hot or warm reheating if neccesary if your meat is not ready at the same time.
Nutrition Facts : Calories 376.9, Fat 14, SaturatedFat 2, Sodium 893.7, Carbohydrate 58.2, Fiber 8.4, Sugar 8.8, Protein 6.8
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES
A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.
Provided by Chef Kate
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
- Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
- Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
- Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
- Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.
Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5
POTATO, GREEN PEPPER, & TOMATO GRATIN
This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.
Provided by CarrolJ
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease the sides and bottom of a 9x13 inch baking dish.
- Arrange 1/3 of the Potatoes in the baking dish.
- Top the Potatoes with 1/3 of the sliced Green Peppers.
- Top the Green Peppers with 1/3 of the sliced Tomatoes.
- Mix the melted Butter with the Olive Oil.
- Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
- Season with 1/3 of the salt and pepper.
- Repeat steps 3-7 until all of the ingredients are used up.
- Bake 1 1/4 hour or until tender, golden brown and bubbly.
Nutrition Facts : Calories 367.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 649.9, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 5.3
SCALLOPED TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
- Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
EASY SCALLOPED POTATOES
This scalloped potato and cheese dish is always a winner!
Provided by sal
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
- Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g
TOMATO SCALLOPED POTATOES
Make and share this Tomato Scalloped Potatoes recipe from Food.com.
Provided by RepoGuysWife
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Drain tomatoes, reserving liquid.
- Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
- Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
- Bake 20 minutes or until hot and bubbly.
- Sprinkle with chopped parsley, if desired.
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