Parmesan Scalloped Potatoes Recipes

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PARMESAN SCALLOPED POTATOES

Special, rich scalloped potatoes that makes any dinner out of the ordinary! To make these extra special, you can add a bit of chopped fresh sage, rosemary, or thyme to the onion and/or cheese breadcrumb mixtures.

Provided by Julesong

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13



Parmesan Scalloped Potatoes image

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).

Nutrition Facts : Calories 422.8, Fat 25, SaturatedFat 13.6, Cholesterol 71.7, Sodium 321.5, Carbohydrate 39.8, Fiber 4.2, Sugar 3.3, Protein 11.1

2 tablespoons unsalted butter
2 medium onions, thinly sliced (a mandoline works well for this)
2 teaspoons minced garlic
2 bay leaves
1/4 teaspoon freshly grated nutmeg
coarse salt, divided
fresh ground pepper, divided
1 1/4 cups heavy cream or 1 1/4 cups half-and-half
1/2 cup milk
1 cup freshly grated aged parmesan cheese
1 cup plain breadcrumbs
2 tablespoons extra virgin olive oil
2 1/2 lbs medium idaho potatoes, peeled and sliced lengthwise 1/8 inch thick

SCALLOPED POTATOES

Make and share this Scalloped Potatoes recipe from Food.com.

Provided by Charlotte J

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9



Scalloped Potatoes image

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 11x7 inch baking dish.
  • Place potatoes in large saucepan.
  • Cover with water and bring to a boil.
  • Cook over medium-high heat for 3 to 4 minutes then drain.
  • Set aside.
  • Heat butter in same saucepan over medium heat.
  • Add onion, stirring occasionally for 1 to 2 minutes or until onion is tender.
  • Stir in flour, salt and pepper.
  • Gradually stir in evaporated milk and water.
  • Cook, stirring constantly, until mixture comes to a boil.
  • Remove from heat.
  • Arrange potatoes in prepared baking dish; pour milk mixture over potatoes.
  • Sprinkle with cheese.
  • Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.

Nutrition Facts : Calories 222.4, Fat 9.5, SaturatedFat 5.8, Cholesterol 29.4, Sodium 477.7, Carbohydrate 27.1, Fiber 2.7, Sugar 1.2, Protein 8

2 lbs medium potatoes, peeled and thinly sliced
3 tablespoons butter
1/4 cup onion, chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (12 ounce) can Carnation Evaporated Milk
1 cup water
1/2 cup parmesan cheese, grated

POTATOES AU GRATIN

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8



Potatoes Au Gratin image

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
  • Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
  • In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

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



Scalloped potatoes image

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

50g unsalted butter, plus extra for the dish
1 onion, thinly sliced
2 garlic cloves, chopped
50g plain flour
500ml whole milk
250ml chicken or vegetable stock
1kg Maris Piper potatoes, thinly sliced (use a mandoline for the best results)
75g parmesan, finely grated

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