CHEESY YUKON GOLD SCALLOPED POTATOES
For Easter I wanted to Elevate my scalloped Potatoes a few knotches in flavor & taste. I wanted to enhance the flavors by adding a variety of cheeses & other vegetables. I used a combination of 5 cheeses,combined with Fennel, sliced mushrooms, onions, garlic & a rainbow of sweet mini peppers. The spices brought all of the...
Provided by Rose Mary Mogan
Categories Side Casseroles
Time 2h20m
Number Of Ingredients 17
Steps:
- 1. Wash & slice potatoes thinly and add to a large pot. Cover with cold water, add 1 1/2 teaspoons of kosher salt, and bring to a boil over medium high heat.Cook till tender about 15 to 20 minutes. Remove from heat and drain till needed. Preheat oven to 350 degrees F.
- 2. While potatoes are cooking add butter and olive oil to a large skillet and heat over medium high heat, till mixture is hot.
- 3. Add sliced onions and sweet peppers.
- 4. Add washed, cleaned and cored sliced fennel bulb.
- 5. Then add sliced mushrooms. Cook over medium high heat.Stirring to prevent sticking season with all of the spices,minced garlic, chopped chive, lemon pepper, salt if needed, & onion powder. Continue to cook till veggies are transparent, about 15 minutes or so.
- 6. Measure milk, heavy cream, and wondra flour in a medium size bowl, stir to blend together, then slowly add to cooked vegetables, stirring as you go, then allow mixture to thicken as it continues to cook over medium high heat. When mixture has become completely thickened remove from heat, till needed.
- 7. In the mean time drain the potatoes. Spray a 9X15X2 inch casserole dish with cooking spray. Then add about half of the potatoes, shingling them out to cover the entire bottom of the dish. Add half of the shredded sharp cheddar cheese.
- 8. Next add half of the shredded swiss cheese, parmesan & mozzarella.
- 9. Now add about half of the sauce mixture over the casserole.
- 10. Repeat steps with the remaining potatoes, cheeses and sauce.
- 11. Ending top layer with Mozzarella, swiss and cheddar cheeses. Chop a few of the fennel fronds to go over the top of the casserole. Top with a few additional pepper rings.
- 12. Cover with foil, and place in preheated 350 degree over, and cook for 1 hour. Then remove foil, and continue to cook for an additional 15 minutes. Remove from oven and let sit for about 15 minutes before serving.
CHEESY MASHED POTATOES
This is a quick and easy recipe, using Gournay cheese and Yukon Gold potatoes. The addition of half and half makes this a special "quick" recipe!
Provided by breezermom
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring potato and water to cover to a boil in a large saucepan; reduce heat, and cook for 15 to 20 minutes or until tender. Drain and return to saucepan. Cook over medium heat for 30 seconds. Remove from heat.
- Add cheese and remaining 4 ingredients; beat at medium speed with an electric mixer until smooth. Spoon into a 2 1/2 qt baking dish.
- Bake at 350 for 15 minutes.
Nutrition Facts : Calories 540, Fat 30.3, SaturatedFat 19, Cholesterol 81.8, Sodium 821, Carbohydrate 52.3, Fiber 4.1, Sugar 2, Protein 16.7
SCALLOPED POTATOES
This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.
Provided by The New York Times
Categories side dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
- In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
- Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
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