Crispy Italian Potato Scallop Food

ITALIAN SCALLOPED POTATOES

Steps:

• In greased cassarole arrange half the potatoes, onions, mozzerella and parmesean cheese.
• Repeat the layers.
• In a small bowl, combine soup, milk, seasoning and garlic.
• Pour over the layered potatoes and cheese.
• Cover and bake at 400 F or 200 C for 1 hour.
• Uncover and bake 10 more minutes or until potatoes are tender.

CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lightly spray a 2 quart casserole with vegetable spray.
• Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper.
• Continue to layer until all potatoes, onion, flour, salt and pepper are used.
• Dot top with butter, then pour milk over all.
• Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.

ITALIAN STYLE SCALLOPED POTATOES RECIPE

Steps:

• Note: I have cooked these in an instant pot on high for 6 hours, a regular slow cooker or baked in the oven.
• Follow manufacturer instructions for other methods than using the oven.
• Preheat oven 375 degrees. Oil spray whatever cooking vessel your using. You will need at least a 3 to a 4-quart casserole dish.
• First wash, peel and slice the potatoes. (We like ours a little thicker so around 1/4 inch thick)
• In a small saucepan on medium heat, add the butter, saute the garlic until it is just soft around 30 seconds.
• Stir in the flour to make the roux and blend for another minute or so until the desired color is achieved around 1 minute, darker roux adds more flavor.
• Pour in the milk and stir until it gets thick.
• Pour in the cheeses, seasoning, fresh parsley, dried herbs and fold in the meat of choice, mix together.
• In your oil sprayed cooking vessel add the potatoes on one layer, then some cheese mixture, more potatoes then end with sauce.
• Garnish the top with more provolone (or cheddar if you prefer)cheese, then sprinkle the top with bread crumbs with more Parmesan grated evenly and chopped parsley.
• This will take at least an hour to cook or so, testing with a fork to see if the potatoes are soft.
• Note: If using a slow cooker or instant pot 6 to 8 hours on high adding 1/2 cup more milk to this recipe.

CRISPY POTATOES AU GRATIN

Steps:

• Preheat oven to 375º.
• Arrange potatoes and 1 cup French fried onions in greased 13x9 dish.
• Combine half-and-half, ricotta, salt, garlic powder and pepper; whisk until well combined.
• Pour over potatoes; stir gently.
• Bake, uncovered, 50 minutes or until potatoes are tender.
• Sprinkle with cheddar cheese and remaining 1 cup onions.
• Bake 3 minutes or until cheese is melted and onions are golden.

CRISPY ITALIAN POTATO SCALLOP

Steps:

• Preheat oven to 325. Butter shallow 2-quart casserole; set aside.
• Combine bread crumbs and salt.
• Layer half the potatoes and half the onions in casserole.
• Dot with butter and half the reserved bread crumb mixture.
• Repeat layering with the remaining potatoes, onions, butter and bread crumbs.
• Pour milk over all. Cover and bake for 45 minutes.
• Uncover and bake until potatoes are tender and almost all of the liquid is absorbed, about 50 minutes longer.