All Crust Sheet Pan Scalloped Potatoes Food

SHEET-PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Spray a large, rimmed baking sheet (18-by-13 inches).
• Melt the butter in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
• Shingle half of the potatoes in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered. Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan. Next, evenly spread the caramelized onions over the top; place the sauté pan back on the stovetop and reserve for later. Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
• Turn the heat to medium under the sauté pan. Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a simmer. Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining fontina and Parmesan.
• Cover the baking sheet with foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes. Let the cool for 15 minutes before serving.

ALL-CRUST SHEET-PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
• Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

SCALLOPED POTATOES

Steps:

• Place washed potatoes in large pot of water.
• Bring to boil with skins on.
• Cook just until fork tender.
• Drain and let cool to handle.
• Grease 9x13 casserole pan.
• Set aside.
• Prepare basic white sauce by melting butter, stir in flour, salt& pepper; cook for 2-3 minutes stirring constantly.
• Slowly add milk; continue stirring constantly.
• Add 1/2 pound of cubed Velveeta cheese to milk mixture; reduce heat and stir to melt cheese.
• Remove from heat.
• Sauce should be fairly thick but not solid.
• Add additional milk if too thick.
• Peel skins from potatoes and slice.
• Arrange layer of one half of the potatoes in casserole pan; sprinkle onions over potato.
• Repeat.
• Arrange slices of cheese over onions and repeat with remaining potato and onions.
• Top with remaining balance of sliced cheese.
• Salt and pepper to taste (lightly).
• Pour cheesy white sauce over the potato, onion and cheese mixture.
• Cover with aluminum foil and bake in 350ºF oven for 30-40 minutes until sauce is bubbly and top is golden brown.

CRUSTED SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Melt 2 tbsp butter on medium heat.
• Stir in 1 tbsp flour.
• Add the milk in slowly, constantly stirring.
• Stir until it's all well blended and a little bit thickened.
• Add salt and pepper to taste.
• Grease a baking dish.
• Slice potatoes very thin and chop onions finely too.
• Alternate layers of onion and potato.
• Pour sauce over everything.
• Cover with bread crumbs.
• Sprinkle melted butter over it all.
• Bake covered for 1 hour.
• Uncover and bake for 15 minutes more.