SKILLET SCALLOPED POTATOES
Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes., Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 269 calories, Fat 16g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 856mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
SKILLET SCALLOPED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
- Meanwhile, set the oven to broil and move the rack to the center.
- Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
- Garnish with the sour cream and green onions.
THE BEST SCALLOPED POTATOES
Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
- Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
- Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
- Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.
CHEESY SKILLET POTATOES
Cousins: Take note of this decadent layered potato and 3-cheese dish. It's the most versatile side that you'll want to serve at all your holiday gatherings. Serve it with ham, roast beef, turkey-it'll complement whatever showstopper you serve. It's also easy enough to enjoy any time of year, since it's made in a skillet.
Provided by Kardea Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
- Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
- Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.
STOVE-TOP SCALLOPED POTATOES (SKILLET)
These are yummy and easy to make.. especially when your oven is full and you don't have room for anything else in it!
Provided by newmama
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a large heavy skillet.
- whisk in flour.
- whisk in all of the milk.
- add salt and pepper to taste.
- heat to boiling until smooth and it starts to thicken.
- add cream cheese, stirring until smooth.
- add potatoes (and onion if using), cover and simmer until tender (about 20 minutes), stirring once in a while.
- stir in half of the cheese and sprinkle the rest on top.
- simmer uncovered until ready to serve.
Nutrition Facts : Calories 367.6, Fat 24.4, SaturatedFat 15.3, Cholesterol 75, Sodium 330.7, Carbohydrate 27.1, Fiber 2.3, Sugar 0.9, Protein 11.3
SKILLET SCALLOPED POTATOES
Make and share this Skillet Scalloped Potatoes recipe from Food.com.
Provided by dicentra
Categories Potato
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy nonstick skillet, melt ½ tablespoon butter. Off heat, spread half of potato slices in skillet and top with red onion.
- Sprinkle on half the flour, salt and pepper. Top with remaining potato slices, flour, salt and pepper and dot with remaining butter.
- Pour milk over potatoes and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until potatoes are tender, about 12 minutes.
- Sprinkle with parsley before serving.
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- Oil or butter a 12 Inch Skillet and arrange potatoes in a thin layer on the bottom. Set aside half the garlic and rosemary. With the remaining half, sprinkle a handful of chopped garlic and rosemary on the potato layer, and a pinch of salt. Add another layer of potatoes on top, and repeat with garlic, rosemary and salt. Add another layer of potatoes and repeat if necessary, until potatoes reach about an ¾ inch below the rim of the skillet.
- On low heat in a medium saucepan, sauté the remaining garlic in butter for 4-5 minutes, stirring to prevent browning. Add the rest of the chopped rosemary, reserving just pinch for the garnish, and stir for an additional minute. Add 1 tablespoon flour and stir constantly for 1-2 minutes, until flour begins to smell slightly nutty. Add milk and cream and increase heat to medium, stirring for 3-4 minutes, until liquid has reduced slightly. Add mustard, 1 teaspoon salt, and 2 cups sharp cheddar cheese. Stir until all the cheese has melted and remove from heat.
- Pour milk/cream mixture over the potatoes, filling the skillet to just above the potatoes, and bake until surface begins to brown, about 30-45 minutes for a mini skillet and up to 90 minutes for a 12 Inch Skillet. Using pot holders, remove skillet from the oven and sprinkle the remaining half cup of cheese on top. Place back in the oven for an additional 5 minutes. Garnish with any remaining rosemary and serve while hot.
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