Garlic Parmesan Scalloped Potatoes Recipes

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut potatoes in half, then slice.
• Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
• In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
• Sprinkle seasoning on potatoes and toss to coat.
• Spread the potatoes on a baking sheet.
• Bake for 30 minutes.
• Remove from the oven, sprinkle with parmesan and pepper.
• Bake for an additional 20 minutes.
• Sprinkle potatoes with fresh parsley and serve while hot.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 70 minutes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Steps:

• Preheat the oven to 400 degrees F.
• In a large, heavy saucepan, melt the butter. Turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
• Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil. Remove saucepan from the heat, cover, and set stand for 5 minutes.
• In a medium-sized bowl, toss the Parmesan together with the dry bread crumbs, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
• Locate the bay leaves in the onion mixture and remove them.
• In a large bowl, gently toss together the sliced potatoes and onion mixture.
• Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top. Spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
• Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
• Note: These can be baked up to 5 hours ahead of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).

Steps:

• Preheat the oven to 350 degrees F (165 degrees C).
• Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish.
• Dot with half of the butter cut or pinched into small pieces.
• Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over.
• Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, butter, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese.
• Season again with salt and pepper. Cover with foil that the underside has been sprayed with cooking spray.
• Bake for 1 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top.
• This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Peel and slice potatoes.
• Whisk cream cheese spread, milk, garlic powder and pepper until blended. Layer half each of the potatoes, cream cheese mixture and Parmesan in shallow 2-qt. casserole sprayed with cooking spray; repeat layers.
• Bake 30 min. or until sauce is hot and bubbly.