ALL-CRUST SHEET-PAN SCALLOPED POTATOES
This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.
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, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
- Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture 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 Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.
SCALLOP NAPOLEON WITH CRISP POTATOES
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 25m
Yield Six servings
Number Of Ingredients 14
Steps:
- Combine the juices, minced herbs, vinegar and chicken broth in a small, nonreactive saucepan and cook over high heat until the mixture is reduced to about 1/3 cup. Beat in the half cup of olive oil and season to taste with salt and pepper. Set aside in the saucepan.
- Using a grater or food processor, shred the potatoes. Mix with 2 tablespoons of the chives and season to taste with salt and pepper. Heat 1 tablespoon of olive oil with the butter in a heavy, nonstick skillet. Spoon the potato mixture into the skillet in 3-inch disks, patting them down to flatten. Fry over medium-high heat until golden brown and crusty, about 3 to 4 minutes per side; drain on paper towels. Repeat until you have 12 disks. Set aside in a 150-degree oven to keep warm.
- Preheat a grill until very hot. Brush the scallops with the remaining olive oil and grill until just seared, about 2 to 3 minutes per side. Slice each in half horizontally.
- To assemble, place a potato disk on each of 6 plates, top with three slices of scallop, another disk and another trio of scallops, seared side up. Sprinkle with the remaining chives. Gently reheat the dressing until warm, beat it and pour a few tablespoons of it around each napoleon. Serve at once.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 713 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BALSAMIC-BASIL VINAIGRETTE
Steps:
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat your grill to medium.
- Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
- Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
CREAMY AND CRISPY SCALLOPED POTATOES
Creamy and crispy without a ton of butter!
Provided by mkbeatles
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
- Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
- Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
- Bake in preheated oven until the top is nicely browned, about 1 hour.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
CRISPY SCALLOPED POTATOES
Make and share this Crispy Scalloped Potatoes recipe from Food.com.
Provided by GrandmaIsCooking
Categories Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Lightly spray a 2 quart casserole with vegetable spray.
- Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper.
- Continue to layer until all potatoes, onion, flour, salt and pepper are used.
- Dot top with butter, then pour milk over all.
- Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.
SEARED NOVA SCOTIA SCALLOPS
These are served on a bed of Caramelized Wild Blueberry Onion Chutney - so delicious!! For better results on the scallops, remove the beard of the scallop. When cooking scallops, it is important to do them at the last minute prior to serving to avoid cooking.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 36 canapes
Number Of Ingredients 7
Steps:
- CHUTNEY: In a large frying melt butter, until it starts to brown. Add onions and cook until translucent. Add wild blueberry juice, maple syrup, port, salt and pepper. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.
- SEARED SCALLOPS: In a hot skillet with olive oil sear scallops, depending on size, for about one minute on each side until the scallop starts to slit on its side. Larger scallops require more cooking time. Serve on toast point, with Caramelized Blueberry Onion Chutney. Garnish with sea salt.
Nutrition Facts : Calories 73.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.8, Sodium 37, Carbohydrate 7.6, Fiber 0.3, Sugar 5, Protein 0.2
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