Scalloped Potato Cheddar And Chive Pie Food

SOUR CREAM AND ONION SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir sauce mix pouches (from potato mix boxes), boiling water, milk, cream cheese, sour cream, Dijon mustard, salt, pepper, garlic powder and onion powder with whisk. Stir in potatoes (from potato mix boxes), chicken and onions; pour into baking dish. Bake 30 minutes.
• Stir mixture. Bake 15 to 20 minutes or until thermometer inserted in center of casserole reads at least 165°F and potatoes are tender and lightly browned. Top with chives. In small bowl, mix Chive Sour Cream ingredients; serve with casserole.

CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

SOUTHERN SCALLOPED POTATOES

Steps:

• Preheat oven to 325 F. Generously grease a 2 qt baking dish. Set aside.
• Peel potatoes.
• Slice them 1/8 inch thick with a mandolin and place the slices in cold water to prevent them from browning while you're working.
• Bring a large pot of salted water to a boil.
• Place potato slices in water and boil JUST until potatoes are flimsy, yet still very firm (about 2-3 minutes)
• Drain potatoes on a kitchen towel and set aside.
• Over medium heat, in a large deep skillet, melt the butter.
• Add the onions and cook until tender.
• Add garlic and cook until fragrant.
• Whisk in flour and cook until golden. (about 2 minutes)
• Slowly whisk in chicken broth and stir until smooth and creamy.
• Slowly whisk in half n half and stir until smooth. *see note*
• Slowly whisk in heavy whipping cream and stir until smooth.
• Continue stirring the mixture and it will begin to thicken. Do not let it boil.
• Turn off heat.
• Stir in 1 cup of cheese.
• Add the salt, black pepper, smoked paprika, dry mustard, and parsley. Taste and adjust the seasonings to your liking. *See note*
• Gently add the potatoes to the pan and toss so that all of the potatoes are covered in sauce.
• Place half of the potatoes into a layer in prepared dish.
• Top with half of the remaining cheese.
• Top with the remaining potatoes and sprinkle on the rest of the cheese.
• Cover tightly with foil paper.
• Bake on middle rack for 30-40 minutes.
• Remove foil and bake for another 30-40 minutes or until potatoes are tender and cheese is golden.
• Remove from oven and let sit for 15 minutes. (I soak up any extra oil on top with a paper towel)
• Garnish the top with smoked paprika and fresh chives.
• Serve hot!

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees F.
• Whisk Cooking Creme, milk and pepper until well blended.
• Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
• Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

CHEDDAR SCALLOPED POTATOES

Steps:

• 1. In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper and thyme until blended.
• 2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup. Remove from the heat; stir in sour cream until blended.
• 3. In a greased 13-in. x 9-in. baking dish, layer with half of the potatoes, cheese and white sauce. Repeat layers.
• 4. Cover and bake at 375° for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.( I sometimes add bacon or ham to these, also have used white cheddar which is really good). Salt and pepper to taste.

DEEP-DISH CHEESE, ONION & POTATO PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
• Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
• Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

MARTHA'S SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
• Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.
• Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.
• Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 375. Lightly grease/spray a 13" x 9" baking pan.
• Place thinly sliced potatoes in a large mixing bowl. Add onion, flour, salt, white pepper, paprika, ground mustard, parsley and 1 1/2 cups of the shredded cheddar. Toss to mix well. Place this mixture into the prepared baking dish.
• Pour heavy cream and milk over top. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
• Cover and bake at 375 for 50-60 minutes. Uncover and bake an additional 25-30 minutes or until top is to desired browness/bubbliness.

CHEDDAR AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

SCALLOPED POTATO PIE

Steps:

• Heat oven to 375*F.
• Peel potatoes.
• Thinly slice them to make 4 cups.
• Cover with water.
• Melt butter, saute onions in this.
• Stir in salt, pepper, dry mustard, and flour until blended.
• Stir in half and half or milk and cook, stirring constantly, over medium heat until thickened.
• Stir and boil one minute.
• Remove from heat.
• Line a 9 inch pie tin with pastry.
• Drain potatoes.
• Pat dry.
• Using 1/3 cup each, layer potatoes, cheese and sauce in crust.
• Repeat layers twice.
• Cover with top crust.
• Flue edge and vent top.
• Glaze with a little milk or beaten egg yolk if desired.
• Cover edge with foil.
• Bake 25 minutes.
• Remove foil and bake 30 to 35 minutes longer.

SCALLOPED POTATO, CHEDDAR, AND CHIVE PIE

Steps:

• To make the pie:
• Divide the dough into 2 pieces, one twice the size of the other, and chill the smaller piece, wrapped in wax paper. Roll out the large piece of dough 1/8 inch thick on a floured surface, fit it into a 10-inch pie plate (preferably ovenproof glass), and trim the edge. Chill the shell. Roll out the smaller piece of dough 1/8 inch thick on the floured surface and with a 1-inch decorative cutter cut out about 90 shapes. Moisten the edge of the shell and press the shapes onto it, 1 at a time, overlapping them slightly, until the edge is covered. Line the shell with foil, fill the foil with the rice, being careful not to disturb the decorative edge, and bake the shell in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 8 minutes more, or until it is pale golden. let the shell cool in the plate on a rack.
• In a food processor fitted with a 1/8-inch slicing disk or with a hand-held slicing device slice the potatoes thin. In a kettle bring 3 quarts water to a boil, in it boil the potatoes for 5 minutes, or until they are just tender, and drain them in a colander. Plunge the potatoes into a bowl of cold water to stop the cooking and drain them very well.
• Arrange one fifth of the potato slices, overlapping them, in the shell with one fifth of the Cheddar and chives and salt and pepper to taste. Make 4 more layers in the same manner with the remaining potatoes, Cheddar, and chives and salt and pepper to taste.
• In a bowl whisk together the eggs, the milk, the sour cream, and salt and pepper to taste, pour the mixture slowly over the potatoes, letting it seep between the layers, and bake the pie on a baking sheet in the middle of a preheated 375°F. oven for 40 minutes, or until the custard is pale golden and the potatoes are tender. Transfer the pie to a rack and let it cool for 10 minutes. The pie may be made 1 day in advance, kept covered and chilled, and reheated in a 375°F. oven for 15 minutes. Serve the pie warm or at room temperature.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.