Emerils Scalloped Russet And Sweet Potato Casserole Food

EMERIL'S SCALLOPED RUSSET AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400'.
• Lightly grease a 13x9 baking dish with butter.
• Bring cream to a simmer in a large saucepan over medium heat.
• Add potatoes, layering while dropping in cream.
• Add salt and pepper and stir well.
• (Add more cream if needed to cover potatoes).
• Lower heat and simmer 10 to 15 minutes.
• Remove from heat when potatoes are fork tender.
• With a large spoon, transfer potatoes to baking dish, making a even layer.
• Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
• Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
• Place the baking dish on a baking sheet to keep from cream over flowing in oven.
• Bake 30 minutes or until brown and bubbly.
• Remove from oven and let sit 5 minutes before serving.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

ROASTED POTATO MEDLEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
• Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

EMERIL'S POTATO CASSEROLE

Steps:

• Make sure the oven rack is in the center position and preheat the oven to 425ºF.
• Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven.
• Reduce the oven temperature to 375ºF.
• In a medium, heavy saucepan, melt the butter over medium heat.
• Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon.
• Incorporate the ham and cook, stirring, for 2 minutes.
• Add the flour and cook, stirring constantly, for 2 minutes.
• Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened.
• Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined.
• Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese.
• Bake in the oven until bubbly and golden brown, about 35 minutes.
• Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.

SWEET & WHITE SCALLOPED POTATOES

Steps:

• Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes., Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown.

SCALLOPED SWEET POTATO CASSEROLE

Steps:

• Heat oven to 375ºF.
• Melt butter in large nonstick skillet on medium heat. Add onions; cook 6 min. or until golden brown, stirring occasionally. Stir in potatoes and 1/2 cup broth; cover. Simmer 10 min. or until most of liquid is absorbed, stirring after 5 min. Meanwhile, microwave Neufchatel and remaining broth in medium microwaveable bowl on HIGH 30 to 40 sec. or until Neufchatel begins to melt; whisk until smooth and well blended.
• Layer half each of the potato mixture and Neufchatel sauce in 8-inch square baking dish. Repeat layers; top with Parmesan.
• Bake 25 min. or until potatoes are tender and Parmesan is golden brown.