Cambozola Scalloped Style Potatoes Sp5 Food

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

SCALLOPED POTATOES WITH CAMBAZOLA

Steps:

• Butter a 9 x13 baking dish.
• Melt butter in saucepan.
• Add garlic and onion, and saute till translucent but not brown.
• Stir in flour and cook a minute to loose rawness.
• Add chicken stock and cook till thickened add spices, parmesan cheese and cream
• Bring to gentle boil and remove from heat.
• Drizzle a little sauce in bottom of pan.
• Arrange potato slices on top.
• Sprinkle with small pieces of Cambozola cheese.
• Drizzle with more sauce.
• Repeat layers until all the potato and Cambozola cheese are used up.
• Bake at 350° F 45 - 60 min or until fork tender.

SIMPLY SCALLOPED POTATOES #SP5

Steps:

• Arrange layer over potatoes in greased casserole dish.
• Sprinkle with salt.
• Repeat layering, ending in potatoes.
• Mix cream and broth, pour over potatoes.
• Sprinkle cheese over top and cover dish with foil.
• Preheat oven to 400 degrees and bake for 30 minutes.
• Remove foil and continue baking for another 10 minutes.

SCHOOL'S OUT SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Lightly grease an oven-to-table baking dish with some of the butter.
• Melt the rest of the butter in a saucepan or small skillet and saute the onion until it becomes translucent. Gradually add the flour to make blond roux, then slowly add the milk and allow the mixture to thicken. Season with white pepper and just a dash of salt and remove from heat. (Be careful to avoid overdoing the salt, because there is salt in the cheese.)
• Layer 1/3 of the potatoes in the baking dish, followed by 1/3 of the milk sauce, and 1/4 cup of the shredded white Cheddar. Repeat the sequence twice for a total of 3 layers. You can top with the breadcrumbs before baking, but omit if making the dish gluten-free. Bake covered for about 45 minutes to 1 hour, removing the cover for the last 10 minutes. (You can speed up the cooking time by pre-microwaving for 10 to 15 minutes before baking, or even par-boiling the potatoes.) The scalloped potatoes are done when the potatoes are tender. Let rest a few minutes before serving. Garnish with sliced scallions and bread crumbs.
• All kids seem to love this dish (adults too). I keep this dish visually simple using only light colored ingredients, because kids seem to prefer it without green things (like the green parts of scallions), or black stuff (like ground pepper). However, you can jazz up the color if you like. In the episode, we topped this with bread crumbs - which you can do - but I keep the basic recipe gluten free.

CAMBOZOLA SCALLOPED STYLE POTATOES #SP5

Steps:

• Mix flour with cream until smooth.
• Add finely chopped parsley to mix.
• Chop cambozola cheese into cubes.
• Layer potatoes with cheese and flour/cream mixture (3-4 layers).
• Bake at 375?F oven until thickened, bubbly and lightly browned on top.

CHEESEY POTATOES #SP5

Steps:

• Combine all ingredients and bake at 350 for 50 minutes, enjoy!

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees F.
• Whisk Cooking Creme, milk and pepper until well blended.
• Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
• Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

SIMPLY POBLANO HASH BROWN POTATOES #SP5

Steps:

• Roast peppers and cut into strips, chopped the onions, and shred the oaxaca cheese.
• In a frying pan fry the bacon bits until almost done they should look crispy not burn, add the onions saute until onions are lightly brown.
• Then add the potatoes and peppers stir constantly so potatoes wont stick and burn cook until potatoes are done depending how crispy you want the potatoes.
• When done turn heat off and flavor with salt and pepper and add cheese and mix well so cheese wont stay just on top.
• Pour some in a flour tortilla, put your favorite salsa on top of potatoes and make a burrito, Then is ready to eat enjoy.

SAVORY SCALLOPED POTATOES

Steps:

• Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
• In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
• Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
• Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

COMFORTING SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
• Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
• Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
• With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
• Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

ANIMAL-STYLE SKILLET POTATOES #SP5

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions and serve.

POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
• Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
• Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
• Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
• Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
• Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
• Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
• Bake for about 60 minutes, until the potatoes are tender.
• Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
• Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
• Enjoy!

ITALIAN POTATO, ONION, AND SAUSAGE CALZONE #SP5

Steps:

• Oil a large bowl with 2 tablespoons oil, place pizza dough in bowl turning once, let warm to room temperature.
• In a 12 inch skillet on medium heat, heat 2 tablespoons of oil.
• Remove casings from sausage links, break up meat into small pieces, and brown in skillet for 5 minutes.
• Add diced potatoes, stir, and cover, Cook for 12 minutes, stirring every 3 minures. Cover skillet between stirring.
• Prepare 15 1/2 inch by 10 1/2 inch rimmed baking pan by oiling pan with 2 tablespoons oil.
• with remaining oil, oil rolling pin, and surface for rolling dough.
• Divide dough in half and roll out to a 9 inch circle.
• spoon half of potato mixture onto half of circle. Drizzle 3 tablespoons marinara sauce on top.
• Fold other half of dough over, meeting edges. Roll and crimp edges to seal well. Cut 3 gashes on top of dough for steam vents.
• Repeat with other portion of pizza dough. Place calzones on prepared pan.
• Bake at 400 degrees for 30 minutes.
• To serve, cut each calzone in half, serve with remaining marinara sauce.