Scalloped Potatoes With Cheese Recipes

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Steps:

• 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
• 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
• 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
• 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
• 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
• 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
• 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
• 7) Top the potatoes with the 1/3c. of cheese mixture.
• 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
• 9) Let them cool before serving.
• Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.

Steps:

• Preheat oven to 350 degrees. Butter a baking dish.
• In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
• In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
• Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

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.

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
• Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
• Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
• Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
• Photograph courtesy Anna Williams

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

Steps:

• Preheat oven to 425°F.
• Rub garlic halves all over the inside of a medium sized casserole (an oval dish or an 11x7" pan); discard garlic or save for another use.
• Grease pan with nonstick cooking spray.
• Place half of the potato slices in the pan; drizzle with 1 tablespoons margarine.
• Sprinkle with 1/4 tsp salt and 1/16 tsp pepper, then top with half of the cheese; repeat.
• Bring milk to just a boil over low heat in a small pan; then immediately pour into the casserole.
• Bake,uncovered,for 40 minutes or until potatoes are soft.

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
• Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
• Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

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.

Steps:

• Heat oven to 350°F.
• Mix cream cheese, sour cream and broth in large bowl until blended. Add potatoes, ham, 1-3/4 cups cheese and peas; stir gently to evenly coat all ingredients.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 1 hour or until casserole is heated through and potatoes are tender.

Steps:

• Preheat oven to 450°F.
• Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender.
• *DO NOT overcook, or you'll get potato mush!
• Drain potato slices well; set aside.
• While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended.
• Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add onions to skillet; saute 7 minutes or until golden, but not crisp.
• Reduce heat to medium; gradually whisk in milk mixture until blended.
• Cook 5 minutes or until thick and bubbly, stirring constantly.
• Add cheese, stirring constantly until completely melted and combined.
• Remove cheese mixture from heat.
• Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray.
• Top with half the spinach, and half the cheese sauce. Repeat layers.
• Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.

Steps:

• Preheat oven to 400.
• Butter a 9 X 13 glass baking dish.
• Mix whipping cream, broth, white wine, scallions, garlic, herbes de provence and salt in a large pot.
• Bring to a simmer of medium high heat.
• Add half of the cheese; whisk until smooth.
• Chill remaining cheese.
• Add potatoes to pot; bring to simmer.
• Put potatoe mixture into the buttered baking dish and spread out evenly.
• Cover with foil and bake for 15 minutes.
• Uncover and bake for 50 minutes until potatoes are very tender and the liquid bubbles thickly.
• Dot potatoes with the remaining cheese.
• Bake until the cheese softens about 5 minutes.
• Let sit for 15 minutes before serving.

Steps:

• Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
• Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
• Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
• Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

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.

Steps:

• Wash, peel and thnly slice potatoes. Butter 1 1/2 quart casserole or baking dish. Place layer of onion slice and layer of sliced potatoes in dish, using about 1/3 of each. Sprinkle with salt, pepper and flour. Dot with butter or margarine. Repeat layers, finishing with potatoes. Pour on hot milk (cold will curdle with onion). Sprinkle top with grated cheese. Bake, uncovered, at 375 F 1 hour or until potatoes are tender and top is lightly browned. Serves 6 or more.

Steps:

• First: Please read the introduction.
• Slice the potatoes into 1/8 inch slice.
• Place in bowl and cover with cold water.
• Let soak for at least an hour.
• Drain well and pat dry.
• Heat oven to 300°F.
• Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
• Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
• Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
• Heat the cream, VERY GENTLY, until butter begins to appear.
• Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
• Bake for 1 1/2 hours until top is lightly browned.
• The cream should have absorbed into the potatoes, which should be tender, not mushy.
• Remove from oven and let sit for 10 minutes, loosely covered.