Scalloped Potatoes And Veggies Recipes

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
• Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
• Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.

Steps:

• In a 2-qt. microwave-safe dish, combine the potatoes, carrots, onion and water. Cover and microwave on high for 5-1/2 minutes. Add peas; cook 3 minutes longer or until vegetables are tender., Meanwhile, in a 1-qt. microwave-safe dish, combine the flour, seasoned salt, mustard, pepper and milk until smooth. , Microwave, uncovered, on high for 3-4 minutes or until thickened and bubbly, stirring occasionally. Stir in cheese until melted. Drain vegetables; add cheese sauce and toss.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

Steps:

• Stir together soup and milk in a large mixing bowl. Stir in potatoes, mixed vegetables, and 1 cup cheese. Pour into a greased 13x9 casserole dish.
• Bake, covered at 350 degrees for 45 minutes. Uncover and bake for 30 more minutes, until potatoes are tender.
• Remove from oven and sprinkle with remaining 1 cup cheese. Let stand 5 minutes before serving.

Steps:

• Line slow cooker with foil collar and spray with vegetable oil spray.
• Using food processor fitted with 1/4-inch slicing disk, slice potatoes, carrots, and parsnips.
• Microwave sliced vegetables and 2 T cream in covered bowl, stirring occasionally, until vegetables are almost tender, 6-8 minutes.
• In large bowl, microwave remaining cream, broth, cornstarch, butter, garlic, salt, pepper, and thyme, stirring occasionally, until thickened, about 1 minute.
• Slowly whisk in 3/4 c cheddar until evenly melted.
• Spread half of sauce in prepared slow cooker.
• Arrange vegetable mixer over sauce into even thickness and press gently to compress layers.
• Spread remaining sauce over top.
• Cover and cook until vegetables are tender, 5-6 hours on LOW or 3-4 hours on HIGH.
• Remove foil collar.
• Sprinkle with remaining ½ c cheddar and let sit until cheese is melted and casserole is cooled slightly, about 20 minutes; serve.
• **To make a foil collar-fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide for a large slow cooker or 12 by 4 inches for a small slow cooker; then press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking and the collar will prevent the food from cooking unevenly.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
• Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
• Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
• Bake in preheated oven until the top is nicely browned, about 1 hour.

Steps:

• Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
• In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
• Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
• Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

Steps:

• Preheat oven to 400°F; lightly grease a 9x13 glass dish.
• Layer potatoes allowing them to slightly overlap.
• Pour most of the vegetable broth over the potatoes.
• Pour the soy milk and drizzle olive oil over potatoes.
• Scatter minced garlic over everything and then sprinkle 2 tbsp of flour over them.
• Drizzle with remaining vegetable broth to wet, then sprinkle with the last of the flour and spices.
• Cover loosely with aluminum foil and bake for 35 minutes.
• Uncover and bake for an additional 15 minutes.

Steps:

• Start by slicing the potatoes about 1/8-1/4 inch thick.
• You may peel them first if you like.
• In a casserole dish, lay down a single layer of potatoes.
• Put some onion of top if you like.
• Sprinkle lightly with flour, salt, and peper.
• (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
• Pour the milk over the top of the potatoes until the dish is about 2/3 full.
• Bake at 375F for 1 hour.

Steps:

• Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly.
• Arrange potato slices in a buttered, 2 quart baking dish.
• Pour blended mixture over potatoes.
• Cover loosely with tinfoil and bake at 350 degrees for 25 minutes.
• Remove tinfoil half way through. Sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes.
• Broil until chesse is bubbly and golden.

Steps:

• Heat oven to 400°F.
• Bring water, beans, carrots, onions, bouillon cube and thyme to boil in saucepan; simmer over medium-low heat 10 min. or until carrots are tender.
• Pour hot vegetable mixture into blender; cover with kitchen towel. Blend on low speed 2 min. Add cream cheese; blend until smooth.
• Place 1/2 the potatoes in 8-inch square baking dish sprayed with cooking spray; cover with 1/2 the hot vegetable sauce. Repeat layers. Top with cheddar; cover. Place on baking sheet.
• Bake 1 hr. 5 min. or until potatoes are tender, uncovering after 45 min.

Steps:

• Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
• Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
• In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
• Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
• Add the sliced veggies to the batter and stir well until the slices are well-coated.
• Add half of the vegetables slices to the prepared pan and flatten with a spoon.
• Sprinkle the cheese over the vegetables.
• Top with the rest of the vegetables and cover the pan with aluminum foil.
• Bake for about 1½ hours, until the vegetables are fully cooked and tender.
• Let cool for at least 10 minutes, and release the springform, slice, and serve.
• Enjoy!