Baked Scalloped Potatoes With Cheese Food

BAKED SCALLOPED POTATOES WITH CHEESE

Steps:

• Preheat oven to 400F and to a 9×13-inch casserole dish or baking pan, arrange the potatoes upright in the pan along one of the long edges. Repeat with the remaining potatoes until you have three columns of potato slices; set aside. Tip - If you have a mandoline, use it here!
• To a saucepan, add and melt the butter, add the onion and garlic, and cook for 5 minutes; stir frequently.
• Add flour, and cook for another minute, whisking nearly constantly, or until the flour is lightly golden browned. This is what's called a 'roux' and is important so that later on the mixture properly thickens.
• Add the salt, seasoning blend, pepper, broth, cream, and stir until somewhat thickened, about 3 minutes.
• Turn off the heat and stir in 1 cup each of the Colby Jack and cheddar cheeses and 1/2 cup of the Parmesan; set aside momentarily.
• Spread the sour cream over potatoes and pour the cheesy mixture evenly over potatoes.
• Evenly sprinkle the remaining one-half cup of each of the three cheeses over potatoes.
• Cover potatoes with foil and bake for 1 hour, remove from the oven, and check for doneness. The potatoes should be fork tender and not at all hard. If they're not cooked through yet, recover with the foil and bake for an additional 10 to 15 minutes, or as long as necessary so they cook through.
• After the potatoes have cooked through completely, remove and discard the foil, and allow the potatoes to bake uncovered for an additional 30 minutes, or as desired to brown the cheeses. In the final moments of baking the potatoes uncovered, keep a close eye on them so you know exactly how fast the cheese is browning**
• Allow potatoes to cool momentarily before serving, about 5 minutes.

CHEESY SCALLOPED POTATOES

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.

BAKED SCALLOPED POTATOES

Steps:

• In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender.

SCALLOPED POTATOES WITH CHEESE

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.

SCALLOPED POTATOES WITH CHEESE

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.

SCALLOPED POTATOES WITH SPINACH AND CHEESE

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.

SCALLOPED POTATOES

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.

CHEESE & POTATO BAKE (A.K.A. SCALLOPED POTATOES)

Steps:

• Preheat oven to 350°F Peel the potatoes and slice thinly.
• Slice the onion thinly. Melt the butter in a frying pan over low heat and cook onion till slightly soft.
• Butter a baking dish and spread a layer of potatoes on the bottom, spoon some onions on top.
• Add salt and pepper, then sprinkle with cheese. Carry on layering potatoes, onions, cheese, finishing with potatoes.
• Beat the egg into the cream with a fork or whisk. Pour it over the potatoes and sprinkle the remaining cheese on top.
• Bake the potatoes for about 1 1/2 hours. Test them with a knife to check that they are cooked all the way through.

SCALLOPED POTATOES

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.

LIGHTENED SCALLOPED POTATOES WITH CHEESE

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.