SCALLOPED POTATOES WITH CRUMB TOPPING
This recipe offers a healthier take on classic scalloped potatoes, but doesn't sacrifice any flavor, thanks to its creamy mix of nonfat milk and sharp Cheddar cheese, and its crunchy bread crumb topping.
Categories Home
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease a 13 x 9 x 2-in. baking dish.
- Put flour in a medium saucepan. Slowly whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer 2 to 3 minutes, stirring until thickened. Off heat, stir in 1 cup cheese, 1⁄4 cup scallions, and the salt and pepper.
- Slice potatoes with a thin slicing disk of a food processor or 1⁄8-in. thick by hand (you should have 10 cups).
- Put in prepared dish, add cheese sauce and toss to coat. Spread evenly and cover with foil. Bake 30 minutes.
- Meanwhile mix bread crumbs, butter and remaining 1⁄2 cup cheese in a small bowl until crumbs are evenly moistened.
- Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden. Sprinkle with remaining scallions.
Nutrition Facts : Calories 223 calories
SWEET POTATO CRUMBLE
Provided by Damaris Phillips
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
- Spray a 9-by-13-inch baking dish with cooking spray.
- For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
- For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.
SPICE/CRUMB COATED WEDGE BAKED POTATOES
These delicious potatoes may be served as finger food or with your main coarse. Very easy to make and have a very nice well balanced spice coating.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 30m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and cut in half lengthwise, then cut each half into 3 or 4 wedges.
- Place potato wedges in a large bowl and cover with cold water and let sit for about 5 minutes while preparing the coating.
- Preheat oven to 450 degrees F.
- In a large mixing bowl, combine bread crumbs, Italian seasoning, paprika, seasoning salt, black pepper, and granulated garlic powder; mix well.
- In a medium size bowl or saucepan, melt butter.
- Dry wedge potatoes on paper towelling.
- Drop several potato wedges into the melted butter and mix to coat with butter.
- Now roll potatoes in the crumb/spice mixture to coat well.
- Place coated potatoes directly on the middle rack in the oven, keeping them separated.
- Bake in preheated 450 degree F oven for 15 to 20 minutes or until potatoes are nicely browned and done to your liking.
- Serve immediately with a Dill Dip or Garden Dip.
CRUMB-TOPPED CREAMY MASHED POTATOES
Make and share this Crumb-Topped Creamy Mashed Potatoes recipe from Food.com.
Provided by Redsie
Categories Potato
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375ºF.
- Cook potatoes in large saucepan of boiling water 15 to 20 minute or until potatoes are tender; drain. Return potatoes to pan. Mash with hand masher until smooth, gradually adding milk and mixing well after each addition. Stir in cheese. Spoon into 2-L casserole dish.
- Mix cracker crumbs, garlic powder and margarine; sprinkle over potato mixture.
- Bake 20 to 25 minute or until potato mixture is heated through and topping is lightly browned.
THE CREAMIEST VEGAN SCALLOPED POTATOES WITH THYME ALMOND CRUMBLE
These creamy, hearty potatoes topped with crispy thyme and almond crumble are sure to be the star side dish of your next holiday meal. In the past, vegans were often forgotten or completely neglected when it came to holiday dinners, but not anymore. This dairy-free take on classic scalloped potatoes leaves out the heavy cream and butter but not the classic flavour, so you can guarantee that everyone at the table will be satisfied.Related: This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting IngredientLove Tamara and Sarah's vegan scalloped potatoes? Try their vegan cornbread next!
Provided by Tamara Green and Sarah Grossman
Categories baking,dairy-free,healthy eating,holidays,msn feed,potatoes,side dishes,vegan,vegetarian
Time 1h20m
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Thinly slice the potatoes into discs and toss with extra virgin olive oil, garlic powder, onion powder and thyme.
- Layer the rest of the potato discs on top, and pour over the remaining sauce.
- After 40 minutes, take the dish out of the oven, uncover it and evenly sprinkle the almond crumble on top. Bake for an additional 20 minutes until golden brown and bubbly. Garnish and serve immediately.
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