MEXICAN FOUR CHEESE POTATOES AU GRATIN
Steps:
- Stir the queso, broth and cream in a medium bowl.
- Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
- Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.
LINDA'S MEXICAN SCALLOPED POTATOES
One of the guys in one of my cooking groups posted this the other day and said it was so good, I decided to try it and made a few adjustments of my own... Here is my version... It's DEEEEEEEELISH!
Provided by Lindas Busy Kitchen
Categories Ham
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Layer half the potatoes and ham in a baking dish.
- Combine flour and milk in a covered container, and shake well, removing all lumps with a fork. Pour into a saucepan, and cook over med-high heat until the mixture thickens.
- Add tomatoes, onions, half the cheese, and chili seasonings to the pan. Mix well, and allow cheese to melt.
- Pour half the tomato mixture over the potatoes and ham.
- Place remaining potatoes and ham on top, and pour the rest of sauce mixture over potatoes.
- Top with remaining cheese.
- Bake at 350, for 30-35 minutes.
VEGAN SCALLOPED POTATOES
We used nutritional yeast-which is grown on molasses and then dried out- to add a nutty cheesiness (plus an extra helping of vitamin B12) to these bubbly spuds. Silken tofu and tender new potatoes add creaminess without dairy and browned onions give the dish a deep savoriness.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil.
- Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes. Remove from heat and stir in the parsley and thyme. Transfer the onion-herb mixture to a small bowl. (There's no need to wipe out the skillet; there's a lot of flavor in there.)
- Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat. Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes.
- Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer. Season with 1/2 teaspoon salt and few grinds of pepper. Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture. Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture.
- Cover the dish with foil and bake until just bubbly, about 30 minutes. Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more. Sprinkle with parsley leaves and let rest for 10 minutes before serving.
Nutrition Facts : Calories 190 calorie, Fat 8 grams, SaturatedFat 1 grams, Sodium 870 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 7 grams, Sugar 2 grams
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
SCALLOPED POTATOES
Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
Provided by Vicki G.
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small sauce pan, melt butter and blend in flour.
- Let sit for a minute.
- Add all of cold milk, stirring with a whisk.
- Season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in cheese.
- Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
- Pour half of cheese sauce over potatoes.
- Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining cheese on top.
- Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F.
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