SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
HAM AND SCALLOPED POTATOES
Sliced potatoes are smothered in a cheese sauce and topped with ham. If you prefer a little kick, try adding a dash of cayenne pepper to the sauce. Delicious!
Provided by Lumielle
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h46m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
- Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
- Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
- Bake in the preheated oven until the top is lightly browned, about 1 hour.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 40.6 g, Cholesterol 76.7 mg, Fat 25.9 g, Fiber 4.3 g, Protein 20 g, SaturatedFat 14.3 g, Sodium 1024.6 mg, Sugar 5.9 g
CHEDDAR SCALLOPED POTATOES
When I added garlic to this recipe, I discovered it gave the potatoes a unique flavor. My greatest compliment came from a neighbor who's a retired chef-he said this is the best potato dish he'd ever tasted!-Leah Brandenburg, Charleston, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.
Nutrition Facts : Calories 348 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 571mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 15g protein.
ONE PAN SCALLOPED SWEET POTATOES
Easy scalloped sweet potatoes recipe, homemade with simple ingredients in one pan. Loaded with rich and creamy cheese, butter, garlic and dried herbs.
Provided by Abeer Rizvi
Categories Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Heat butter in a nonstick pot or pan over medium-high heat until fully melted.
- Add garlic and saute until golden brown. Don't let it burn.
- Add flour and mix until combined. It won't be super smooth.
- Mix in milk, heavy cream, parmesan cheese, salt, pepper, salt, pepper, ginger powder, Italian seasoning.
- Bring the mixture to a boil and then remove from heat.
- Mix in half the mozzarella cheese and cheddar cheese. If the cheese mixture is too thick, you can mix in 1/4 cup more milk or heavy cream.
- Arrange the sliced sweet potatoes in a large baking dish or casserole dish (Dimensions: 9x13).
- Pour the cheese mixture on top.
- Sprinkle remaining mozzarella cheese on top.
- Cover with foil paper and bake for 30 minutes at 400 degrees F.
- Then, remove foil and bake for an additional 5 to 10 minutes until top is golden brown and cheesy mixture is bubbling and sweet potatoes are cooked through and tender.
- Garnish with fresh parsley and enjoy!
- Note: To make this a one pan side dish, prepare the cheese mixture in a large oven-safe skillet on stovetop and then gently mix in the sliced sweet potatoes. You can also arrange them nicely but you will have to make sure the sweet potatoes are fully covered with the cheese mixture. Sprinkle mozzarella cheese on top. Cover with foil and bake. Then, remove foil and bake. This way, you won't have to make a casserole dish dirty.
Nutrition Facts : Calories 583 kcal, Carbohydrate 59 g, Protein 18 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 102 mg, Sodium 605 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
SHARP CHEDDAR SCALLOPED POTATOES
Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good-you'll just keep going back for more. -Susan Simons, Eatonville, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.
Nutrition Facts : Calories 436 calories, Fat 26g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 576mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
SCALLOPED SWEET POTATOES AU GRATIN
This is similar to regular scalloped potatoes but uses sweet potatoes instead. Went over great with Christmas dinner as an unusual substitute.
Provided by Jill H
Categories Side Dish Vegetables Sweet Potatoes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine cream, milk, nutmeg, cinnamon, salt, and black pepper in a large saucepan over medium heat. Add sweet potatoes and simmer until sauce is thickened and sweet potatoes are almost tender, 10 to 15 minutes. Transfer mixture to the prepared baking dish.
- Combine panko bread crumbs, Cheddar cheese, and butter in a bowl; sprinkle topping over sweet potato mixture.
- Bake in the preheated oven until potatoes are tender and cheese topping is browned and bubbling, 35 to 45 minutes.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 65.2 g, Cholesterol 99 mg, Fat 28.3 g, Fiber 8.6 g, Protein 9.2 g, SaturatedFat 17.6 g, Sodium 307.9 mg, Sugar 13.4 g
SCALLOPED SWEET POTATOES
A friend of a friend brought this to a potluck I had years ago, and I got the recipe because it was great to find a recipe that is different than the typical sweet potato casserole. I've never made it but definitely will now that I'm cooking more.
Provided by karen
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Spread half of the sliced potatoes in the bottom of a lightly buttered baking dish.
- Sprinkle with half of the butter and cheese.
- Season with salt & pepper.
- Add remaining sweet potato slices.
- Pour milk over potatoes.
- Top with remaining butter and grated cheese.
- Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes or until potatoes are tender. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 298.4, Fat 13, SaturatedFat 8.2, Cholesterol 38.3, Sodium 248.7, Carbohydrate 36.7, Fiber 5.1, Sugar 7.2, Protein 9.5
SKINNY SCALLOPED SWEET POTATOES
Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.
Categories Vegetarian Meals Mexican Mexican Vegetarian Meals Vegetarian Vegetarian Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the sweet potatoes and onions as thinly as possible. Chop the garlic. (Tip: I put them all through the food processor using the slicing blade.)
- Spray a 9"x13" casserole dish with nonstick cooking spray. Layer on half of the sweet potatoes, then sprinkle on a third of the spices. Layer on the onions and garlic, followed by a third of the spices. Finally, layer on the rest of the sweet potatoes and the remaining spices. Pour on the milk, sprinkle on the hot sauce and top the casserole with the cheese.
- Bake, covered, for 20 minutes, then remove the lid for another10 minutes. The vegetables should be tender, and the cheese should be starting to brown.
- Make six 1-cup servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
CHEDDAR SCALLOPED POTATOES
These were for dinner..we love them..hope you do too.. My Photo's
Provided by Cassie *
Categories Potatoes
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper and thyme until blended.
- 2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup. Remove from the heat; stir in sour cream until blended.
- 3. In a greased 13-in. x 9-in. baking dish, layer with half of the potatoes, cheese and white sauce. Repeat layers.
- 4. Cover and bake at 375° for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.( I sometimes add bacon or ham to these, also have used white cheddar which is really good). Salt and pepper to taste.
SCALLOPED SWEET POTATOES RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, onion, garlic, whole wheat flour, chicken stock, milk, salt, pepper, fresh thyme, shredded cheddar cheese, parmesan cheese
Provided by Kahnita Wilkerson
Categories Sides
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Using a mandolin, slice the sweet potato. Arrange a layer of sweet potatoes in the bottom of a baking dish.
- Heat the olive oil in a medium pan over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and sauté for 1-2 minutes, until fragrant.
- Add the flour and cook until the vegetables are well coated. Pour in the stock and whisk to incorporate. Pour in the milk and season with the salt, pepper, and half of the thyme. Simmer for 1-2 minutes, until thickened slightly. Remove the pan from the heat.
- Pour half of the cream sauce over the layer of sweet potatoes in the baking dish. Top with 1 cup cheddar cheese and the Parmesan. Add another layer of potatoes, then top with the remaining cream sauce and cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Carefully remove and allow to cool for 5-10 minutes.
- Serve the scalloped sweet potatoes warm, garnished with the remaining thyme.
- Enjoy!
Nutrition Facts : Calories 346 calories, Carbohydrate 24 grams, Fat 22 grams, Fiber 2 grams, Protein 11 grams, Sugar 7 grams
SCALLOPED SWEET POTATOES WITH VIDALIA ONION AND ENGLISH CHEDDAR
Make and share this Scalloped Sweet Potatoes With Vidalia Onion and English Cheddar recipe from Food.com.
Provided by Brookelynne26
Categories Yam/Sweet Potato
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
- While onions are cooking, peel and thinly slice the sweet potatoes.
- Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
- Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.
Nutrition Facts : Calories 603.5, Fat 38.6, SaturatedFat 21.9, Cholesterol 114.9, Sodium 916.9, Carbohydrate 46.4, Fiber 6.8, Sugar 11.1, Protein 19.4
SCALLOPED SWEET POTATOES WITH VIDALIA ONION AND ENGLISH CHEDDAR
Serve this creamy sweet potato dish, which is layered like lasagna, with Marmalade-Glazed Ham for a delicious family-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
- While onions are cooking, peel and thinly slice the sweet potatoes.
- Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
- Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.
CHEDDAR SCALLOPED POTATOES
Yummy scalloped potatoes w/ cheese. Sometimes I assemble this earlier in the day and put in the oven later.
Provided by Parsley
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Lightly grease/spray a 13" x 9" baking pan.
- Place thinly sliced potatoes in a large mixing bowl. Add onion, flour, salt, white pepper, paprika, ground mustard, parsley and 1 1/2 cups of the shredded cheddar. Toss to mix well. Place this mixture into the prepared baking dish.
- Pour heavy cream and milk over top. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
- Cover and bake at 375 for 50-60 minutes. Uncover and bake an additional 25-30 minutes or until top is to desired browness/bubbliness.
Nutrition Facts : Calories 351.8, Fat 24.5, SaturatedFat 15.4, Cholesterol 84.2, Sodium 474.5, Carbohydrate 21.1, Fiber 1.6, Sugar 1.3, Protein 12.7
CHEESY SCALLOPED POTATOES RECIPE
This Cheesy Scalloped Potatoes recipe is my new favorite holiday side dish! Could anything be more classic for serving at Easter, Thanksgiving, or Christmas? Thinly sliced russet potatoes are layered with cheddar cheese and the BEST creamy, flavorful sauce. It all bakes together into this magical, melt-in-your-mouth experience, with an ultra crispy cheddar cheese topping! You can even make them ahead of time.
Provided by Karen
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees F. Grease the bottom and sides of a 9x13 inch casserole dish with a little butter, or use nonstick spray. Set aside.
- Melt 1/4 cup butter over medium heat in a large pot. Thinly slice 1 onion and add to the butter. Saute for 4-6 minutes until the onion is translucent.
- While it's cooking, add 1 tablespoon kosher salt (use less if all you have is table salt), 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (this adds flavor not heat), and 1/4 teaspoon dried thyme.
- After sautéing for 4-6 minutes, add 5 cloves of smashed and minced garlic. Let cook for about 30 seconds, until fragrant.
- Gradually sprinkle in 6 tablespoons of flour, adding about a tablespoon at a time and stirring in between. It will form a thick paste with all the onions. Cook the flour for about 30 seconds to cook out the "raw flour" taste.
- Use a whisk to SLOWLY stir in 4 cups of cream. The process of adding the cream should take at least 2-3 minutes. Your burner should still be at medium heat. Add a little bit of cream, whisk it in completely, then add a little more. The goal is to form a smooth sauce; if you add the cream all at once, you will have flour lumps.
- Once all of the cream is added, stir in 1/2 cup parmesan cheese, sprinkling it in a little at a time so that it melts nicely.
- (If your potatoes are not prepped and ready, remove the sauce from heat and set aside.)
- Peel 4 pounds of russet potatoes** and slice thinly into 1/8 inch rounds with a sharp knife, mandolin, or food processor. See photos. If you have a food processor, I highly recommend using it. The slicer attachment cuts them to exactly the 1/8 inch size you need, and it's so much faster. If there is any lag time in between when you slice the potatoes and when you add them to the sauce, place them in a large bowl of water to prevent browning. Drain well.
- Add the sliced potatoes to the pot of sauce with the heat set to medium. Use a rubber spatula to stir the potatoes into the sauce, separating any slices that stick together to make sure they are all coated in sauce. Let the mixture come to a low bowl over medium heat, then reduce heat to medium low and cook for 10 minutes, stirring occasionally. Be gentle when stirring your potatoes; you don't want to break them all into pieces. A rubber spatula is better than a wooden spoon.
- After the cream and potato mixture has bubbled for about 10 minutes, turn off the heat.
- Pour or spoon half of the mixture into the greased 9x13 inch pan. Sprinkle the first layer with 1 and 1/2 cups sharp cheddar cheese.
- Top the cheese with the rest of the potato and cream mixture and spread to the edges. Sprinkle the top with 1 and 1/2 cups cheddar cheese.
- Bake in the oven at 400 degrees for about 40 minutes.
- You will know the potatoes are done when the mixture is very bubbly, the cheese has started to brown, and a butter knife inserted into the potatoes slides through easily. If your cheese is browning but the potatoes are not tender, cover with foil and bake another 10 minutes.
- Let stand for 10 minutes before serving.
- Store leftovers covered in the fridge. Leftovers will keep in the fridge for about a week. Reheat in the microwave for lunches. Or if you have enough leftover that you want to serve it for dinner again, sprinkle a little extra cheese on top and bake at 400 for 20 minutes, to recreate that perfect crispy topping.
Nutrition Facts : ServingSize 1 g, Calories 536 kcal, Fat 44 g, SaturatedFat 27 g, Cholesterol 151 mg, Sodium 893 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 1 g, Protein 13 g, TransFat 1 g, UnsaturatedFat 14 g
CHEDDAR SCALLOPED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel potatoes and cut diagonally into 1/4-inch thick slices.
- In a saucepan combine 3 cups of the half-and-half, garlic, freshly grated nutmeg and salt and pepper, to taste. Bring to a boil over moderate heat.
- Butter a 1 1/2 quart oval gratin dish, layer potatoes and cheese (reserving 1/4 cup of the cheese for the topping) and pour the cream mixture over the potatoes. Sprinkle the top of the gratin with the reserved cheese and dot with the butter. Transfer the gratin to the oven and bake for 30 to 40 minutes, or until bubbling and golden. Remove from the oven and let it rest for 5 minutes before serving.
CREAMY SCALLOPED SWEET POTATOES
Scalloped sweet potatoes cooked slowly in cream, garlic and salt and pepper with melted Monterey Jack and white cheddar cheese!
Provided by foodnessgracious
Categories Side Dish
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350° Spray an 8 x 10½ x 2 inch deep oven safe baking dish with non stick spray.
- In a pot, combine the cream, milk, garlic, salt and pepper.
- Warm the mixture over a medium heat, stirring until you see bubbles appear around the edge of the pot.
- Add the 6oz of grated white cheddar to the liquid and stir until smooth. Set aside
- Slice the peeled sweet potatoes into thin circles.
- Shingle a layer of sweet potato on the bottom of your prepared dish and season lightly with salt and pepper.
- Add some of the grated Monterey Jack over the sweet potato slices.
- Repeat this process until you have four layers of sweet potato and finishing with grated Monterey Jack on top.
- Stir the milk and cream mixture one more time and slowly pour it over the potatoes.
- Let the dish sit for 10 minutes, gently pressing the potatoes down with the back of a wooden spoon or spatula.
- Place the baking dish onto a large baking sheet pan to catch any drips or spills and place in the oven.
- Bake uncovered for about 70 minutes or until the surface is golden and bubbling.
- Let the potatoes rest for about 15-20 minutes before serving. Covering them with foil will help keep them warm.
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3.4/5 (31)Calories 170 per servingTotal Time 1 hr 35 mins
- Preheat oven to 180°C (350°F). In a medium saucepan, cook butter and leeks over medium heat until softened, about 3 min. Stir in cream, broth and thyme; increase heat to bring just to a boil. Reduce heat to medium and simmer until liquid reduces to about 1 1/3 cups (325 mL), about 5 min. Stir in pepper, nutmeg and salt. Set aside.
- Using a sharp knife or mandolin, thinly slice potatoes into rounds (about 1/8-in./3-mm thick). In a 2-qt (2-L) baking dish, starting with yellow-fleshed potatoes as the base, make a layer of overlapped slices. Alternate with sweet potatoes in next layer (Note: Change the direction of the overlaps with each layer to fit slices more snugly). Continue layering the two kinds of potatoes until all slices are used up.
- Pour the reserved sauce overtop. Cover dish with foil. Bake 40 min., or until potato layers are tender when pierced. Uncover, sprinkle with cheese. Bake until cheese is melted and bubbly, about 20 min.
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- Sprinkle flour while whisking constantly until mixture becomes golden-brown in color and smells nutty.
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- Combine the garlic, cream and fresh rosemary in a small saucepan over medium heat. Salt and pepper to taste. I added about 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer for a couple minutes. Add in 1/4 cup of the gruyere and 1/4 cup of the cheddar and stir until melted.
- Slice the sweet potatoes into thin circles and place in the pan in a row, overlapping a little. Sprinkle about 1/2 of the cheese over top. Then add another layer of potatoes and cheese.
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- For the sweet potatoes:Line a baking tray with parchment paper and evenly spread 1/2 cup of parmesan on it.
- Layer the slices of sweet potatoes so that they partially overlap each other. Spread the remaining parmesan and bake for 25 minutes at 380⁰F/190⁰C.
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