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
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
CREAM OF MUSHROOM SCALLOPED POTATOES
Make and share this Cream of Mushroom Scalloped Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp and drain well on paper towels.
- Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly.
- Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes.
- Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes.
- Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.
Nutrition Facts : Calories 602.3, Fat 40.7, SaturatedFat 16.9, Cholesterol 75.8, Sodium 906.1, Carbohydrate 42.5, Fiber 4.9, Sugar 3.9, Protein 17.5
TORNADO POTATOES RECIPE BY TASTY
Here's what you need: medium Yukon potatoes, butter, grated parmesan cheese, black pepper, garlic powder, paprika, salt, Chopped fresh parsley, wooden skewers
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325ºF (160ºC).
- Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
- Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
- In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
- Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 20 grams, Sugar 2 grams
CREAMY SCALLOPED POTATOES
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
- Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.
SCALLOPED POTATOES
This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course. Serve scalloped potatoes with your favorite meat and watch your family fall in love.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 14 to 20
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
- Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
- Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
- Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
MOM'S SCALLOPED POTATO GRATIN
These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.
Provided by Chef John
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
- Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
- Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
- Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
- Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g
SCALLOPS WITH MASHED POTATOES AND TARRAGON SAUCE
Make and share this Scallops With Mashed Potatoes and Tarragon Sauce recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in large pot.
- Cover with cold water.
- Add 1 teaspoon salt and bring to boil over high heat.
- Boil until potatoes are tender when pierced with skewer, about 8 minutes.
- Drain. Return to pot.
- Using potato masher, mash potatoes.
- Mash in 1/4 cup butter.
- Stir in 2/3 cup milk.
- Season to taste with salt and pepper.
- (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
- Melt 1 tablespoon butter in large skillet over medium-high heat.
- Sprinkle scallops with salt and pepper.
- Add scallops; sauté until just opaque in center, about 2 minutes per side.
- Transfer to plate; tent with foil. Reserve juices in skillet.
- Place wine and shallots in small saucepan.
- Simmer over medium heat until reduced to glaze, about 3 minutes.
- Stir in cream; simmer 1 minute.
- Gradually whisk in remaining 1/4 cup butter.
- Stir in reserved pan juices.
- Stir in 1 1/2 tablespoons tarragon.
- Season tarragon sauce to taste with salt and pepper.
- Stir remaining 1/4 cup tarragon into warm mashed potatoes.
- Divide potatoes among 4 shallow bowls.
- Place scallops atop mashed potatoes.
- Drizzle with tarragon sauce and serve.
Nutrition Facts : Calories 552.3, Fat 31, SaturatedFat 19.1, Cholesterol 97.8, Sodium 870.9, Carbohydrate 52.9, Fiber 4.5, Sugar 4.3, Protein 14.9
CREAMY SCALLOPED POTATOES
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.-Mildred Stubbs, Rockingham, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 537 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 818mg sodium, Carbohydrate 82g carbohydrate (15g sugars, Fiber 6g fiber), Protein 15g protein.
CREAMY TARRAGON SCALLOPS WITH SPINACH & SMASHED POTATOES
Sauteed scallops in rich creamy tarragon sauce on bed of smashed potatoes and steamed fresh spinach. Great for a romantic twosome or dinner party! This serves two; can multiply for more. (Will post photo when published)
Provided by Caroline Cooks
Categories Savory
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil until potatoes are tender, about 8 minutes.
- Drain.
- Return to pot.
- Smash potatoes.
- Stir in 1 tablespoons butter. Stir in Half and Half and ½ teas. tarragon into warm smashed potatoes.
- Season to taste with salt and pepper.
- Set aside and keep warm.
- Steam spinach leaves and keep warm.
- Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
- Dry scallops and sprinkle with salt and pepper.
- Add scallops; sauté until just opaque in center, about 2 minutes per side.
- Transfer to plate; tent with foil.
- Reserve juices in skillet.
- Sauté onions in skillet until softened; add garlic, then wine.
- Deglaze skillet.
- Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
- Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
- Season sauce to taste with salt and pepper.
- To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
- Divide scallops and place on spinach.
- Divide sauce over all.
SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE
Categories Potato Shellfish Sauté Dinner Seafood Scallop Winter Anniversary Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place potatoes in large pot. Cover with cold water. Add 1 teaspoon salt and bring to boil over high heat. Boil until potatoes are tender when pierced with skewer, about 8 minutes. Drain. Return to pot. Using potato masher, mash potatoes. Mash in 1/4 cup butter. Stir in 2/3 cup milk. Season to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk by tablespoonfuls if dry.)
- Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops; sauté until just opaque in center, about 2 minutes per side. Transfer to plate; tent with foil. Reserve juices in skillet.
- Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in cream; simmer 1 minute. Gradually whisk in remaining 1/4 cup butter. Stir in reserved pan juices. Stir in 1 1/2 tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
- Stir remaining 1/4 cup tarragon into warm mashed potatoes. Divide potatoes among 4 shallow bowls. Place scallops atop mashed potatoes. Drizzle with tarragon sauce and serve.
SCALLOPED POTATOES
This creamy, stick-to-your-ribs potato casserole is a perfect accompaniment to an enticing beef roast or baked ham. It's an easy recipe to double when feeding a crowd or a hungry family like mine.&Mdash; Wendell Obermeier, Charles City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a greased 2-qt. baking dish, layer a third of the potatoes. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Repeat layers twice. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more.
Nutrition Facts :
More about "creamytarragonscallopswithspinachsmashedpotatoes recipes"
GARLIC SMASHED POTATOES - DAMN DELICIOUS
From damndelicious.net
CLASSIC SCALLOPED POTATOES RECIPE | CANADIAN LIVING
From canadianliving.com
SCALLOPED POTATOES RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
SPANAKOPITA RECIPE (GREEK SPINACH PIE TUTORIAL) - THE …
From themediterraneandish.com
CREAMY SCALLOPED POTATOES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
10 BEST MAIN DISH TO GO WITH SCALLOPED POTATOES RECIPES
From yummly.com
SCALLOPED POTATOES | GIMME SOME OVEN
From gimmesomeoven.com
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
SCALLOPED POTATOES WITH CREAM OF CHICKEN SOUP RECIPES
From yummly.com
NEVER-FAIL SCALLOPED POTATOES | READER'S DIGEST CANADA
From readersdigest.ca
CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
POTATO MASHER, STAINLESS STEEL INTEGRATED MASHER KITCHEN …
From amazon.ca
CRISPY SHREDDED POTATOES WITH SPANAKOPITA TOPPING RECIPE
From eatingwell.com
POTATO MASHERS & RICERS | WALMART CANADA
From walmart.ca
THE TRICK TO INCREDIBLY CREAMY SCALLOPED POTATOES - YOUTUBE
From youtube.com
OVEN-BAKED CRISPY SMASHED POTATOES - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
GRILLED SCALLOPS WITH TARRAGON VINAIGRETTE
From readersdigest.ca
SCALLOPS WITH MASHED POTATOES WITH TARRAGON SAUCE RECIPE - BON …
From bonappetit.com
POTASSIUM RICH FOODS: 18 FOODS HIGH IN POTASSIUM
From healthline.com
POTATO MASHER VEGETABLE SMASHER TOOL: STAINLESS STEEL …
From amazon.ca
AUTHENTIC GREEK SPANAKOPITA – SPINACH AND FETA PIE
From olivetomato.com
VALENTINE'S DAY SCALLOPS WITH DICED AVOCADO, TOMATOES, RED …
From more.ctv.ca
CREAM CHEESE SCALLOPED POTATOES - I HEART EATING
From ihearteating.com
THYROID FOODS: 20 BEST FOODS FOR THYROID PATIENTS — BEST …
From bestlifeonline.com
WEIGHT WATCHERS SNACKS: 40+ LOW-POINT WW SNACKS | CHOMPS
From chomps.com
HOME [WWW.FAANGTHAI.COM]
10 MINUTE SIDE DISH RECIPE - COOKIN CANUCK - HEALTHY RECIPES …
From cookincanuck.com
EASY SCALLOPED POTATOES RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
30 WEIRD FOOD COMBINATIONS THAT TASTE AMAZING - EAT …
From eatthis.com
8 FOODS HIGH IN OXALATES AND WHY YOU SHOULD AVOID IT
From webmd.com
PARMESAN SCALLOPED POTATOES WITH SPINACH RECIPE | EATINGWELL
From eatingwell.com
OXALATE (OXALIC ACID): GOOD OR BAD? - HEALTHLINE
From healthline.com
CREAMY SPINACH MASHED POTATOES | TASTES OF LIZZY T
From tastesoflizzyt.com
HOW TO COOK SPINACH MASHED POTATOES | VEGAN LOW FODMAP …
From feedmephoebe.com
SCALLOPED POTATOES RECIPE (TESTED AND PERFECTED) - COOKING CLASSY
From cookingclassy.com
You'll also love