SCALLOPED POTATOES WITH CHEESE
"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 974mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
LIGHT SCALLOPED POTATOES WITH ROASTED CHILES
Inspired by Mexican papas con rajas, thinly sliced potatoes are double-baked - first in chicken broth and then again with roasted poblanos and parmesan until bubbly and golden.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
- Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
- Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.
Nutrition Facts : Calories 168 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 11 milligrams, Sodium 183 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
CHEESY SCALLOPED POTATOES
Simple, yummy scalloped potatoes!
Provided by Kim
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
- Arrange sliced potatoes in the casserole dish; season with salt.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
- Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g
CHEESE SCALLOPED POTATOES
Steps:
- Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.
CHEESY SHEET PAN SCALLOPED POTATOES
Those irresistible crisp, lacy edges are the best part of scalloped potatoes, so we make them in a sheet pan-increasing the surface area for maximum browning. The sauce is packed with plenty of sharp Cheddar that goes perfectly with thin slices of tender potato.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
- Bring the cream, thyme, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove.
- Thinly slice the potatoes on a mandoline or vegetable slicer into rounds about 1/8 inch thick. Arrange half the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the Cheddar and half the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes. Use a small offset spatula or butter knife to spread the garlic and thyme evenly over the potatoes.
- Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining Cheddar and Parmesan. Cook uncovered, rotating the pan halfway through, until very brown and crusty on top, 15 to 20 minutes more.
LIGHTENED SCALLOPED POTATOES WITH CHEESE
Adapted from Cooking Light. If you prefer a different flavor cheese, then you may substitute whichever type you prefer, just so long as it is real cheese and not reduced fat. This recipe has already reduced the fat a lot from typical versions, and the amount of the cheese is just enough to give the taste and texture of the real real thing without going overboard. Also - if you are not watching your fat/calories, by all means use whole milk and butter if you prefer.
Provided by HeatherFeather
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Rub garlic halves all over the inside of a medium sized casserole (an oval dish or an 11x7" pan); discard garlic or save for another use.
- Grease pan with nonstick cooking spray.
- Place half of the potato slices in the pan; drizzle with 1 tablespoons margarine.
- Sprinkle with 1/4 tsp salt and 1/16 tsp pepper, then top with half of the cheese; repeat.
- Bring milk to just a boil over low heat in a small pan; then immediately pour into the casserole.
- Bake,uncovered,for 40 minutes or until potatoes are soft.
Nutrition Facts : Calories 242, Fat 7.1, SaturatedFat 2.5, Cholesterol 10.7, Sodium 305.4, Carbohydrate 36.4, Fiber 3.6, Sugar 2.2, Protein 8.4
LIGHT SCALLOPED POTATOES WITH CREAM CHEESE
This is a light creamy version of scalloped potatoes that I made up since I could not find a recipe that I liked, even though there are many on 'Zaar for scalloped potatoes. These turned out really good, and were attractive with the bits of peeling inside.
Provided by cookin mimi
Categories Potato
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash potatoes well and slice very thin.
- Melt butter in saucepan.
- Whisk in flour, salt and pepper.
- Mix in half and half and stir until hot and well blended.
- Mix in cream chesse, stir till melted.
- Stir in onions.
- Spray casserole with cooking spray.
- Layer potatoes and sauce in casserole, finishing with sauce.
- Bake at 350 for 1 hour 15 minutes.
LIGHT SCALLOPED POTATOES
That's right -- a lighter version of scalloped potatoes. No cream or cheese but lots of taste. When I make this, I put it in a couple of casseroles, cook it and freeze. An easy side for a quick week night meal.
Provided by NicoleM
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
- In saucepan, melt butter, stir in flour and cook until blended.
- Add chicken broth, cook until boiling and thickend.
- Pour over potatoes.
- Bake uncovered at 350* for 50 minutes.
SCALLOPED POTATOES WITH CHEESE
Canadians will understand the source. A well used Chatelaine's Cookbook dated late 60's. Very easy and every time I have made them I get requests for the recipe. I tend to do more 3 to 4 potatoes per layer and my salt is Lawrys Seasoning Salt. I think that is the secret ingredient. I don't really measure anymore, I just do what looks good. I would say I use 2 tbsps flour per layer and 1.5 tbsps butter a good shake of the salt and a couple grinds of pepper. Hope you like.
Provided by Kim738
Categories < 4 Hours
Time 1h20m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash, peel and thnly slice potatoes. Butter 1 1/2 quart casserole or baking dish. Place layer of onion slice and layer of sliced potatoes in dish, using about 1/3 of each. Sprinkle with salt, pepper and flour. Dot with butter or margarine. Repeat layers, finishing with potatoes. Pour on hot milk (cold will curdle with onion). Sprinkle top with grated cheese. Bake, uncovered, at 375 F 1 hour or until potatoes are tender and top is lightly browned. Serves 6 or more.
Nutrition Facts : Calories 384.4, Fat 10.6, SaturatedFat 6.6, Cholesterol 29.8, Sodium 569.1, Carbohydrate 63.3, Fiber 7.4, Sugar 3.3, Protein 10.8
LIGHT SCALLOPED POTATOES
"Even with lighter ingredients like chicken bouillon and Parmesan cheese, this is a comforting potato dish," shares Tamie Foley of Thousand Oaks, California.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a greased 2-qt. baking dish that has been coated with cooking spray. In a small saucepan, heat the water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon.
Nutrition Facts : Calories 175 calories, Fat 3g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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LIGHTENED UP CHEESY SCALLOPED POTATOES - RECIPE DIARIES
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Cuisine AmericanTotal Time 459661 hrs 55 minsCategory MediumCalories 228 per serving
- Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
- In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in milk and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
- Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
- Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
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5/5 (13)Total Time 1 hrCategory SidesCalories 177 per serving
- Preheat oven to 400 and spray a 7×11 dish with nonstick spray. a 9×13 will also work, it will just be thinner.
- Slice potatoes thin, about 1/8th inch thick. Layer half of the potatoes on the bottom of the pan, in overlapping layers.
- In a sauce pan, turn on medium high heat and add butter. Once melted, add in onion and saute for a few minutes until slightly softened. Add in garlic, thyme, salt, pepper, and cayenne and stir until combined well.
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