Cheesy Scalloped Potatoes And Carrots 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**.

CHEESY SCALLOPED POTATOES AND CARROTS

Steps:

• Heat oven to 375°F.
• Cook vegetables in boiling water 8 to 10 min. or until tender.
• Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually add milk, stirring until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until cheese is melted, stirring constantly.
• Drain vegetables; spoon half into 13x9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.
• Bake 45 min. or until heated through, uncovering after 30 min.

CHEESY SCALLOPED POTATOES

Steps:

• In greased 1.5 L casserole dish, spray bottom and sides lightly with PAM cooking spray.
• Arrange first layer starting with potatoes, then onion and then cheese.
• In small bowl, combine mushroom soup, milk, Worcestershire sauce and spices; spoon enough over first potato layer to coat everything.
• Repeat steps 1 through 3 until all ingredients are layered ending with cheddar cheese.
• Cover and bake at 400°F for 1 hour or until potatoes are tender and test done using a fork. Uncover and bake 15 minutes longer to brown the top layer of cheese.

"CHEESY" SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
• In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
• While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
• In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
• Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
• Garnish with parsley and serve warm.
• Enjoy!

CHEESY SCALLOPED POTATOES

Steps:

• Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all., Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.

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.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

CHEESY SCALLOPED POTATOES

Steps:

• Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly.
• Arrange potato slices in a buttered, 2 quart baking dish.
• Pour blended mixture over potatoes.
• Cover loosely with tinfoil and bake at 350 degrees for 25 minutes.
• Remove tinfoil half way through. Sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes.
• Broil until chesse is bubbly and golden.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F
• Spray 2-qt. baking dish with nonstick cooking spray; set aside.
• In small saucepan over medium heat, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually stir in milk.
• Bring to a boil, stirring frequently.
• Boil 2 minutes until thickened, stirring constantly.
• Add cheese and chives; stir until cheese is melted.
• Arrange potato slices in prepared baing dish.
• Spoon cheese-chive mixture over potato slices.
• Cover with aluminum foil and bake 45 minutes.
• Remove foil and bake 30 minutes more until potatoes are tender and top is golden brown.
• Garnish with fresh chives.

CHEESY SCALLOPED POTATOES

Steps:

• Melt butter over low heat in medium saucepan.
• Blend in flour, then add milk, all at once.
• Cook, stirring constantly until slightly thickened.
• Add shredded cheese, season and continue to cook until cheese melts.
• Remove from heat.
• Layer cheese sauce and potatoes/onions beginning and ending with cheese sauce.
• Bake at 350°F for about 1 hour.