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
ULTIMATE CHEESY POTATO CASSEROLE RECIPE
A family recipe for Cheesy Potato Casserole. This is a hash brown potato casserole full of cheese, green onions, and lots of seasonings. It is a super easy potato casserole to make. Perfect for when you have a large menu and you need some easy side item recipes. This Cheesy Potato Casserole is a staple side dish on our holiday tables!
Provided by Susie Weinrich
Categories Side Dish
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350.
- In a large bowl mix together all the ingredients (EXCEPT FOR THE POTATO CHIPS), until the ingredients are well combined.
- Pour into a 9x13 baking pan.
- Top with the crushed potato chips and cover with foil.
- Bake for 30 minutes, remove the foil and bake for an additional 20 minutes, until the chips are lightly browned.
- Let the casserole rest for a few minutes before serving.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 24 g, Protein 9 g, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 60 mg, Sodium 549 mg, Fiber 2 g, Sugar 1 g, Calories 359 kcal, UnsaturatedFat 10 g
THREE CHEESE & ONION JACKET POTATO TOPPER
Check out our fresh ideas for baked potato or sandwich fillings - from cheese to tandoori prawns
Provided by Cassie Best
Categories Lunch, Main course
Time 5m
Number Of Ingredients 8
Steps:
- Mix soft cheese with mozzarella, mature cheddar, spring onions and milk. Spoon into jacket potatoes and top each with a grind of black pepper and a dollop of onion chutney.
Nutrition Facts : Calories 662 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
CHEESY POTATO CASSEROLE
Sometimes called funeral potatoes, this cheesy potato casserole is the ultimate comfort food. It's delicious any time of year- for holidays, BBQs, and family dinners.
Categories comfort food side dish
Time 1h10m
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚. Heat a medium skillet over medium heat. Add 2 tablespoons of butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion are slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, cheddar, hash brown potatoes and the onion mixture. Transfer to a greased three-quart casserole dish. Cover the casserole and bake for 45 minutes.
- Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley.
- Top the casserole with the breadcrumb mixture and return to the oven, uncovered, for another 25 to 30 minutes, until the top is golden brown and the casserole is bubbly all over.
CHEDDAR POTATO CASSEROLE
Savory mashed potatoes are laced with a cheddar cheese sauce, sour cream and green onion. Baked to a golden turn, this dish is a real crowd pleaser.
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350 degrees F for 30 minutes or until the potato mixture is hot.
HAM, CHEESE, AND ONION BAKED POTATO TOPPING
This recipe is from a great, long-gone magazine called Good Food. It is very filling and great if you are on a low-calorie diet.
Provided by Allecia
Categories Pork
Time 11m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine oil, ham, and onion in microwave-safe dish and microwave on high 1 minute.
- Sprinkle cheese over hot split baked potato and microwave 30 seconds.
- Spoon ham mixture over cheese and sprinkle with parsley.
Nutrition Facts : Calories 282, Fat 22.5, SaturatedFat 10.4, Cholesterol 59.4, Sodium 696, Carbohydrate 2.7, Fiber 0.4, Sugar 1.1, Protein 17.2
CHEESE POTATO TOPPER
This is the ultimate comfort food for us and our version of Shepherds Pie. Hope you enjoy as much as we do.
Provided by Margie Brock
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix milk and bread crumbs.
- Sprinkle liberally with Accent (if allergic-omit it) Beat in the egg, salt, mustard, pepper and onion.
- Mix ground beef in with a fork.
- Turn into a 9-inch pie plate and bake at 350F oven for 30 minutes.
- Remove from oven an top with cheese and mashed potatoes.
- Return to the oven for 10 minutes until the cheese is melted and the potatoes are just barely starting to turn golden.
Nutrition Facts : Calories 450.8, Fat 18.8, SaturatedFat 8.4, Cholesterol 106, Sodium 1294, Carbohydrate 45.1, Fiber 3.6, Sugar 4, Protein 24.2
BAKED MAC N CHEESE WITH POTATO CHIP TOPPING
OH MY GOD this is by far the best recipe for mac n cheese I've ever gotten and the best part is NO processed cheese product!! It is well worth the effort put into it. It may seem a little difficult, but if a clod like myself can do it, trust me, so can you!
Provided by anti-suburban house
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large pot of boiling salted water cook the pasta to al dente.
- While the pasta cooks, in a separate pot, melt the butter.
- Whisk in the flour and mustard and keep it moving for about 5 minute Make sure it is free of lumps.
- Stir in milk, onion, bay leaf and paprika. Simmer for 10 minute and remove bay leaf.
- Temper in the egg.
- Stir in 3/4 of the cheese.
- Season with salt and pepper.
- Fold the macaroni into the mix and pour into a 2 quart baking dish.
- Top with remaining cheese and potato chips.
- Bake 30 minute Let stand for 5 minutes before serving, then bask in the compliments during dinner!
BROCCOLI CHEESE POTATO TOPPER
Make and share this Broccoli Cheese Potato Topper recipe from Food.com.
Provided by Sallyanne
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, combine soup, cheese, mustard, and pepper.
- Heat over low heat until cheese is melted.
- Add broccoli and heat through.
- Serve over baked potatoes.
- Sometimes I add chopped ham, bacon, or chicken.
Nutrition Facts : Calories 313, Fat 9.5, SaturatedFat 4.1, Cholesterol 23.2, Sodium 977.1, Carbohydrate 48.5, Fiber 5.3, Sugar 3, Protein 10.8
CHEESY POTATO CASSEROLE WITH CRACKER TOPPING
Your family would enjoy this cheesy potato casserole all by itself. But the buttery crushed cracker topping puts it over the top, deliciousness-wise.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix soup, sour cream and seasonings in large bowl. Stir in potatoes and cheese.
- Spoon into 13x9-inch baking dish. Mix cracker crumbs and margarine; sprinkle over potato mixture.
- Bake 50 min. or until heated through.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CHEESE NIP TOPPED POTATO CASSEROLE
Great Kid-friendly dish. Buttery Crushed Cheese Nips really make this dish. Plus, can be put together in no time.
Provided by Allybee Z
Categories Potato
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Mix all of the casserole ingredients together.
- Put into a large baking dish.
- Mix cheese nips and 1/4 cup melted butter together.
- Spread on top of casserole.
- Bake for 45 minutes.
Nutrition Facts : Calories 612.6, Fat 48, SaturatedFat 26.5, Cholesterol 91.5, Sodium 876.1, Carbohydrate 36.8, Fiber 2.4, Sugar 2.4, Protein 12.7
CHEESE-TOPPED SWEET POTATO CASSEROLE
A sweet potato casserole that is savoury, not sweet, great with a nice schnitzel or steak, a nice change from normal potatoes.
Provided by Mandy
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine sweet potato, onion, garlic & stock in a pan, cover & simmer until potato is tender, drain.
- Placew sweet potato into a greased oven-proof dish.
- Melt butter in a pan, stir in flour & stir over heat until bubbling.
- Remove from heat and gradually stir in combined milk & extra stock.
- Return to heat & stir until sauce boils & thickens, stir in thyme.
- Pour sauce over sweet potato and top with breadcrumbs & cheese.
- Bake at 180.C for approx 20 mins or until nicely browned.
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