Dijon Scalloped Potatoes Food

EASY DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F. Cook and stir onion in margarine in medium saucepan on medium heat until tender. Add flour; cook and stir 2 min. Gradually add milk, stirring until well blended; cook until mixture thickens and begins to boil, stirring frequently. Remove from heat. Stir in mustard.
• Layer potatoes and mustard sauce alternately in greased 2-qt. baking dish; cover.
• Bake 1 hour. Uncover; sprinkle with cheese. Bake an additional 10 to 15 min. or until cheese is melted and potatoes are tender. Let stand 5 min. before serving.

DIJON SCALLOPED POTATOES

Steps:

• Heat oven to 350°F.
• Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions; cook 5 to 7 min. or until tender, stirring frequently. Add cream cheese, broth and mustard; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended.
• Toss potatoes with cream cheese mixture; spoon into 13x9-inch baking dish sprayed with cooking spray. Melt remaining butter; mix with cracker crumbs, Parmesan and parsley. Sprinkle over potatoes.
• Bake 50 min. to 1 hour or until potatoes are tender.

DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Slice the potaoes thin and cover them with ice water. Then pat dry when you are ready to use them.
• In a medium saucepan melt butter and then add flour and cook over low haet for a few minutes. Add milk gradually until sauce begins to thicken. Then add the remaining ingredients except parsley.
• Grease a casserole dish and layer the potatoes and sauce 3 times, if possible.
• Sprinkle with parsely and bake 1 and 1/2 hours.

DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F & lightly coat the inside of a 13"x9" baking dish with cooking spray.
• In a large skillet, saute the onion in oil until tender, then reduce heat to medium & stir in the broth, cream cheese & mustard until all is combined.
• Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
• In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
• Bake, uncovered, for 50-60 minutes or until potatoes are tender.
• Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.

DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes., Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top., Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.

ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES

Steps:

• Preheat the oven to 225 degrees F.
• Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
• Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
• Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
• Preheat the oven to 375 degrees F.
• Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.

SMOKY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish with 1 tablespoon butter. Melt the remaining 2 tablespoons butter in a large saucepan. Once the butter foams, add the shallot and garlic and saute until softened, 3 to 4 minutes. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper and add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes.
• Pour half of the potato mixture into the buttered casserole dish. Shake the pan to arrange the potatoes in a single layer. Sprinkle half of each of the cheeses on top of the bottom potato layer. Add the remaining potatoes and shake again to arrange in a layer. Sprinkle on the remaining cheese, cover with foil and bake 45 minutes, or until bubbling. Remove the foil and place back in the oven for another 15 minutes, or until the potatoes and cheese are golden and browned. Let stand 15 minutes before serving.

POTATOES WITH GRUYERE AND DIJON

Steps:

• Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.

WW CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 375. Spray baking dish with cooking spray.
• In a bowl, whisk together milk, 3/4 cup of the cheese, sour cream, Dijon mustard, and pepper. Set aside.
• Layer half of the potato and onion slices in the bottom of the dish.
• Pour over half of the milk-mixture. Top with remaining potatoes and onions, then pour over remaining milk mixture.
• Scatter over the remaining 1/4 cup of cheese.
• Cover with foil (sprayed with cooking spray, so that the cheese doesn't stick to it later)and bake 45 minutes.
• Uncover and bake 30 more minutes more, or until potatoes are tender and cheese is golden and bubbly.

SCALLOPED POTATOES

Steps:

• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over potatoes.
• Repeat with second layer of potatoes and cheese sauce.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color.
• Bake uncovered for about 1 hour at 350°F.

EASY SCALLOPED POTATOES

Steps:

• Start by slicing the potatoes about 1/8-1/4 inch thick.
• You may peel them first if you like.
• In a casserole dish, lay down a single layer of potatoes.
• Put some onion of top if you like.
• Sprinkle lightly with flour, salt, and peper.
• (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
• Pour the milk over the top of the potatoes until the dish is about 2/3 full.
• Bake at 375F for 1 hour.