Carltons Scalloped Potatoes Food

SCALLOPED POTATOES AND CARROTS

Steps:

• In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

CHEESE SCALLOPED POTATOES & CARROTS

Steps:

• Heat oven to 375.
• Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
• Cover and cook 10 minutes.
• or until tender, drain.
• In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
• Add milk, blending well.
• Bring to a boil over medium heat, stirring until thickened and smooth.
• Stir in cheese, cook over low heat, stirring constantly until cheese melts.
• In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
• Repeat.
• (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
• or until potatoes are tender.
• Remove cover during last 10 minutes of baking.
• **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.

SCALLOPED POTATOES

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.

CARLTON'S SCALLOPED POTATOES

Steps:

• Preheat oven to 450°F.
• Combine potatoes and sauce mix in 1½ quart baking dish.
• Stir in boiling water, milk, and margarine or butter with whisk.
• Mix in pesto, tomatoes and artichoke hearts, if using.
• Bake uncovered for 20 minutes. Top with cheese and bake 5 more minutes, or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
• Remove from oven and let stand a few minutes before serving.

SCALLOPED CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
• Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
• Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
• Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
• Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
• Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.

MICROWAVED SCALLOPED POTATOES AND CARROTS

Steps:

• In an 8-cup casserole dish place the butter and onion.
• Microwave on High for 2-3 minutes, stirring once.
• Add potato and carrot slices and stir to mix.
• Sprinkle over the flour.
• Microwave on high for 4 minutes, stirring once.
• Add milk and continue to cook on Medium/High for 6-8 minutes, or until the vegetables are tender.
• Sprinkle with cheese and cook for 2-4 mins, or until cheese melts.
• Place under a hot grill (broil) until top is brown and bubbly. (I sometimes don't do this).
• Note: You can stir in some chopped parsley if you like when you add the milk.

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.