CREAMY CHIVE POTATOES
Provided by Melissa Hamilton
Categories Potato Side Easter Vegetarian Kid-Friendly Quick & Easy Root Vegetable Spring Chive Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
- Season with salt; stir in most of the chives. Top with remaining chives before serving.
SOUR CREAM AND CHIVE POTATOES
I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.
Provided by MizEmerilLagasse
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
- With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
- In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
- Whisk in the broth and the cream then bring it to a boil.
- Remove from the heat and add the chives, sour cream, salt, and pepper.
- Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
- Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
- Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
- Let rest on your counter for at least 10 minutes before cutting.
SOUR CREAM AND CHIVE POTATO BAKE
Make and share this Sour Cream and Chive Potato Bake recipe from Food.com.
Provided by katew
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 C.
- Boil potatoes till tender, about 15 minutes.
- Drain, cut in half, place in baking dish cut side up.
- Whisk together sour cream, cream, cheeses, chives, salt and pepper.
- Pour over potatoes.
- Cook 20 - 30 minutes until top is golden.
Nutrition Facts : Calories 710.1, Fat 47.6, SaturatedFat 29.2, Cholesterol 153.5, Sodium 454.6, Carbohydrate 53.1, Fiber 6.1, Sugar 4.5, Protein 20.3
BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR
I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people's honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think.
Provided by Seashorewalker
Categories Potato
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
- Chop the onion into very small pieces & set aside.
- In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
- Peel & Slice the Potatoes Thin.
- LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
- LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
- LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
- Sprinkle the chives evenly across the top.
- BAKE COVERED in the oven at 300 degrees for about 1½ hour.
- BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.
Nutrition Facts : Calories 447.9, Fat 25.6, SaturatedFat 13.9, Cholesterol 60.5, Sodium 1251.7, Carbohydrate 39.2, Fiber 2.7, Sugar 5.6, Protein 16.5
SCALLOPED POTATO, CHEDDAR, AND CHIVE PIE
Categories Food Processor Potato Appetizer Side Bake Vegetarian Cheddar Chill Chive Gourmet Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- To make the pie:
- Divide the dough into 2 pieces, one twice the size of the other, and chill the smaller piece, wrapped in wax paper. Roll out the large piece of dough 1/8 inch thick on a floured surface, fit it into a 10-inch pie plate (preferably ovenproof glass), and trim the edge. Chill the shell. Roll out the smaller piece of dough 1/8 inch thick on the floured surface and with a 1-inch decorative cutter cut out about 90 shapes. Moisten the edge of the shell and press the shapes onto it, 1 at a time, overlapping them slightly, until the edge is covered. Line the shell with foil, fill the foil with the rice, being careful not to disturb the decorative edge, and bake the shell in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 8 minutes more, or until it is pale golden. let the shell cool in the plate on a rack.
- In a food processor fitted with a 1/8-inch slicing disk or with a hand-held slicing device slice the potatoes thin. In a kettle bring 3 quarts water to a boil, in it boil the potatoes for 5 minutes, or until they are just tender, and drain them in a colander. Plunge the potatoes into a bowl of cold water to stop the cooking and drain them very well.
- Arrange one fifth of the potato slices, overlapping them, in the shell with one fifth of the Cheddar and chives and salt and pepper to taste. Make 4 more layers in the same manner with the remaining potatoes, Cheddar, and chives and salt and pepper to taste.
- In a bowl whisk together the eggs, the milk, the sour cream, and salt and pepper to taste, pour the mixture slowly over the potatoes, letting it seep between the layers, and bake the pie on a baking sheet in the middle of a preheated 375°F. oven for 40 minutes, or until the custard is pale golden and the potatoes are tender. Transfer the pie to a rack and let it cool for 10 minutes. The pie may be made 1 day in advance, kept covered and chilled, and reheated in a 375°F. oven for 15 minutes. Serve the pie warm or at room temperature.
- To make the pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
CHEESY SCALLOPED POTATOES
These are my Favorite scalloped potatoes! They are rich and creamy, as I always use more cheese than called for. I use the fresh chives instead of dried, but you can use either.
Provided by LeahMarie
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 533, Fat 23.4, SaturatedFat 14.5, Cholesterol 65.7, Sodium 724.5, Carbohydrate 65, Fiber 5.8, Sugar 3.3, Protein 16.6
GRUYERE SCALLOPED POTATOES
A delicious scalloped potatoes recipe. Use a shallow casserole dish. If you need a faster cooking time, parboil the potatoes for a few minutes.
Provided by CookingONTheSide
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
- Layer the bottom of the casserole dish with 1/3 of the potato slices.
- Sprinkle with salt and pepper.
- Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
- Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
- Sprinkle with a little Parmesan.
- Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
- Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
- Sprinkle with a little Parmesan.
- Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
- Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
- Return to the oven for an additional 30-40 minutes.
- When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
- Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
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- Slice the potatoes thinly and layer evenly in an oven-safe skillet or casserole dish set aside. In a medium-sized pot melt the butter on medium heat. Once the butter has completely melted, whisk in the flour a tablespoon and then teaspoon at a time until fully incorporated and becomes slightly brown.
- Begin to add the milk a cup at a time while whisking to make sure there aren’t any clumps forming. Once all the milk has been added, continue to stir slightly while the milk mixture begins to thicken. This should take about 5 minutes. Bring the milk mixture to steam. Add a half cup of each of the cheeses, 1/4 c. of chives and stir. The mixture will thicken even more. Once the cheese has completely melted inside the milk mixture season with a little salt and pepper and pour over the potatoes.
- Top off with the remaining cheeses, sprinkle with more chopped chives, and the bacon bits. Place on top of a baking sheet so when everything overflows its doesn’t drip on your oven floor. Bake inside the oven for 1 hour and until the cheese on top is golden brown. When finished remove from oven and allow to cool for about 10 to 15 minutes.
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