Dill And Nutmeg Scalloped Potatoes Food

DILL SCALLOPED POTATOES

Steps:

• Preheat your oven to 325 degrees.
• Prepare a 9×13 baking dish, by greasing the inside with butter.
• In a small bowl mix together the cornstarch, salt, paprika and nutmeg.
• In a large bowl mix together the sliced potatoes, sliced green onions, dill and Parmesan cheese.
• Add the cornstarch mix to the potatoes and mix well. Set aside.
• In a measuring cup mix together the milk and cream. Set aside.
• Layer half of the potato mixture in the baking dish, then gradually pour half of the cream mixture over the potatoes.
• Layer the remaining potatoes, and add the rest of the cream.
• Sprinkle the grated Swiss cheese over the potatoes.
• Cover the dish with a piece of tin foil, lightly buttered on one side.
• Bake covered for 1 1/4 hours.
• Then after this time, remove the tin foil and continue to bake for 25 - 35 minutes more, until the top is golden brown and bubbling.
• Let the dish stand for about 10 minutes before serving.

SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
• Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
• In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
• Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F with rack in upper third. Generously butter a 2 1/2-quart shallow baking dish (not glass).
• Stir together nutmeg, 2 teaspoons salt, and 3/4 teaspoon pepper.
• Peel and thinly slice potatoes. Layer potatoes in baking dish, overlapping slightly and sprinkling each layer with some of salt mixture and some of butter. Pour cream and milk over potatoes, pressing down gently to submerge potatoes in liquid.
• Cover with foil and bake until potatoes are tender, 1 to 1 1/4 hours.
• Remove gratin from oven and discard foil. Turn broiler on and broil gratin 2 to 3 inches from heat until top is browned in spots, 3 to 5 minutes.
• Let stand 10 minutes before serving.

SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
• While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

DILL AND NUTMEG SCALLOPED POTATOES

Steps:

• Peel and slice the potatoes thinly. Roughly chop the dill. Mince the garlic. Preheat the oven to 350 degrees. Put the first layer of potatoes in a casserole dish. Season with nutmeg, salt, and pepper. Sprinkle garlic and half the dill. Spread one cup of sour cream over the potatoes. Sprinkle half the cheese over the sourcream. Repeat for the second layer. Cover dish with foil. Bake for approximately one hour until the potatoes are soft.

EXTRA-CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
• Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
• Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.

SCALLOPED POTATO GRATIN

Steps:

• Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
• In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
• In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
• Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

DILLED SCALLOPED POTATOES

Steps:

• Combine whipping cream, milk and swiss cheese, set aside.
• Mix together cornstarch, salt & spices.
• Peel potatoes, slice and coat with cornstarch, salt & spices.
• Add parmesan cheese and onions, toss well to coat.
• Place potatoes in greased casserole dish.
• Pour liquid carefully over potatoes.
• Cover and bake @325F for 45 minutes.
• Uncover and bake another 30 minutes.