SPIRALIZED SCALLOPED POTATOES
Cheesy, crispy edges are the best part of scalloped potatoes -- and using a spiralizer will give you a lot more of them. Cutting the potatoes this way makes it easy to serve everyone their own potato and creates uniform pieces that will cook at the same rate.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter.
- Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir with a wooden spoon to make a paste. Cook until the flour mixture begins to toast, about 1 minute. Add 4 of the sage leaves and let them sizzle for a minute, then whisk in the half-and-half, nutmeg, 2 teaspoons salt and several grinds of pepper. Bring to a simmer over low heat and cook until slightly thickened, 4 to 5 minutes. Remove and discard the sage leaves, then pour 1/2 cup sauce in the bottom of the prepared baking dish and spread to coat. Sprinkle with 1/2 cup each of the Cheddar and Monterey jack.
- Trim the ends from the potatoes so they will fit on a spiral slicing machine. Use the plain blade to slice a potato into a long ribbon. Pick up one end of the potato and let it spiral back onto itself in a neat pile. Tuck the spiralized potato into a corner of the baking dish, with the neat ruffly edge sticking up. Place a second potato next to the first potato, separating them with 2 of the sage leaves. Place 2 potatoes side by side in the middle of the baking dish, separating them with 2 of the sage leaves. Then place the remaining 2 potatoes and 2 sage leaves in the other corners of the baking dish, so you end up with 3 rows of 2 potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup each Cheddar and Monterey jack. Cover the dish with foil, tenting it so it doesn't touch the cheese.
- Bake for 1 hour. Remove the foil and continue to bake until browned and bubbly and the edges of the potatoes are crispy, 20 to 25 minutes more. Let rest for 5 minutes before serving.
SCALLOPED POTATOES WITH CAMBAZOLA
These are pretty yummy. The original recipe had all heavy cream and I have lightened it up somewhat. These are rich so save then for special meals. I do not add salt as I have used salted stock, and cheese. You may adjust the seasoning to your taste.
Provided by conniecooks
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 9 x13 baking dish.
- Melt butter in saucepan.
- Add garlic and onion, and saute till translucent but not brown.
- Stir in flour and cook a minute to loose rawness.
- Add chicken stock and cook till thickened add spices, parmesan cheese and cream
- Bring to gentle boil and remove from heat.
- Drizzle a little sauce in bottom of pan.
- Arrange potato slices on top.
- Sprinkle with small pieces of Cambozola cheese.
- Drizzle with more sauce.
- Repeat layers until all the potato and Cambozola cheese are used up.
- Bake at 350° F 45 - 60 min or until fork tender.
Nutrition Facts : Calories 513.5, Fat 36, SaturatedFat 22.1, Cholesterol 118.6, Sodium 503.7, Carbohydrate 36, Fiber 2.7, Sugar 3.1, Protein 13.2
SIMPLY SCALLOPED POTATOES #SP5
Make and share this Simply Scalloped Potatoes #SP5 recipe from Food.com.
Provided by Carolyn B.
Categories Potato
Time 1h
Yield 6 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Arrange layer over potatoes in greased casserole dish.
- Sprinkle with salt.
- Repeat layering, ending in potatoes.
- Mix cream and broth, pour over potatoes.
- Sprinkle cheese over top and cover dish with foil.
- Preheat oven to 400 degrees and bake for 30 minutes.
- Remove foil and continue baking for another 10 minutes.
ALL-CRUST SHEET-PAN SCALLOPED POTATOES
This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
- Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
- Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
- Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.
CAMBOZOLA SCALLOPED STYLE POTATOES #SP5
Official Contest Entry: Simply Potatoes 5Fix. A quick "goto" recipe for a delicious potato side dish...or add some spicy sausage to make it a meal.
Provided by FluffMac
Categories Potato
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour with cream until smooth.
- Add finely chopped parsley to mix.
- Chop cambozola cheese into cubes.
- Layer potatoes with cheese and flour/cream mixture (3-4 layers).
- Bake at 375?F oven until thickened, bubbly and lightly browned on top.
SCALLOPED POTATOES
The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
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