Cheesyscallopedpotatoescalorietrimmed Recipes

Steps:

• Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
• Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
• Add salt and pepper to taste and pour over potato cheese casserole.
• Bake at 350° for 1 hour or until potatoes are tender.

Steps:

• For sauce, in a small saucepan stir together milk, flour, salt, pepper, and garlic powder. Cook and stir over medium heat until thickened and bubbly. Stir in onion.
• Spray a 1-1/2-quart casserole with nonstick spray coating. Place half of the potatoes in the casserole. Top with half of the sauce and optional parmesan. Repeat layers with remaining potatoes, sauce and parmesan.
• Bake, covered, in a 350°F oven about 65 minutes or until potatoes are tender, stirring once.
• Remove from oven and sprinkle with cheese.
• Cover and let stand 1-2 minutes or until cheese is melted.
• If desired, garnish with parsley.

Steps:

• Melt butter over low heat in medium saucepan.
• Blend in flour, then add milk, all at once.
• Cook, stirring constantly until slightly thickened.
• Add shredded cheese, season and continue to cook until cheese melts.
• Remove from heat.
• Layer cheese sauce and potatoes/onions beginning and ending with cheese sauce.
• Bake at 350°F for about 1 hour.

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.

Steps:

• 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
• 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
• 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
• 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
• 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
• 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
• 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
• 7) Top the potatoes with the 1/3c. of cheese mixture.
• 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
• 9) Let them cool before serving.
• Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.

Steps:

• In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.

Steps:

• Melt butter over low heat in medium saucepan.
• Blend in flour, then add milk, all at once.
• Cook, stirring constantly until slightly thickened.
• Add shredded cheese, season and continue to cook until cheese melts.
• Remove from heat.
• Layer cheese sauce and potatoes/onions beginning and ending with cheese sauce.
• Bake at 350°F for about 1 hour.

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
• In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
• While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
• In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
• Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
• Garnish with parsley and serve warm.
• Enjoy!

Steps:

• Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all., Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.

Steps:

• Layer potatoes, flour, milk, and salt and pepper (if desired) in a large casserole dish in several layers, then top with cheeses and paprika.
• Bake at 350°F for 1 1/2 hours.
• Optional crockpot method: Spray crock pot with non-stick spray. Layer ingredients in crockpot as directed for oven method. Cook on high about 5 hours, until potatoes are tender.
• All cooking times are approximate. Preparation time allows for peeling and slicing potatoes. Cooking time is for oven method.