SCALLOPED POTATOES AND VEGGIES
If you're like me, you're always searching for easy side dishes. This vegetable medley in a creamy cheese sauce couldn't be simpler. It uses ingredients you likely have on hand and costs 24¢ a serving. -Linda Renberger Derby, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 167 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 475mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
SCALLOPED POTATOES WITH ROOT VEGETABLES
Make and share this Scalloped Potatoes With Root Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 335.8, Fat 21.6, SaturatedFat 13.3, Cholesterol 73.3, Sodium 580, Carbohydrate 28.9, Fiber 5.7, Sugar 6.1, Protein 8.4
SCALLOPED POTATOES AND VEGETABLES
Make and share this Scalloped Potatoes and Vegetables recipe from Food.com.
Provided by loof751
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 5
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.
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
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