Scalloped Potato Pie Food

SCALLOPED POTATO LOAF RECIPE BY TASTY

Steps:

• In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
• Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
• Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
• Preheat the oven to 350˚F (180˚C).
• Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
• In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
• Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
• Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
• Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
• Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
• Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
• Place a cutting board over the loaf pan and invert the loaf.
• Slice and garnish with parsley.
• Enjoy!

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

HAM AND SCALLOPED POTATO PIE

Steps:

• Heat oven to 350°F. Cook potatoes in microwave as directed on package until tender.
• Meanwhile, in 3-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add milk, stirring constantly. Heat to boiling; cook and stir until mixture thickens. Add Swiss cheese, salt and pepper; stir until cheese is melted. Stir in ham and cooked potatoes. Spoon mixture into frozen pie crust. Place in 9 1/2-inch deep dish pie plate or on cookie sheet. Bake 20 minutes.
• In medium microwavable bowl, microwave remaining 1 tablespoon butter until melted. Stir in bread crumbs, Parmesan cheese and parsley. Sprinkle over pie.
• Bake 25 minutes longer or until topping is lightly browned and filling is bubbly. Let stand 15 minutes before serving.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

STOVE-TOP SCALLOPED POTATOES

Steps:

• Combine potatoes with onion, salt and milk in heavy frypan.
• Simmer covered for 30 to 40 minutes or until potatoes are tender.
• Sprinkle cheese, cayenne and crumbs over top.
• Continue cooking uncovered for 15 to 20 minutes.

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
• In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
• Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.

POTATO PIE

Steps:

• Boil the potatoes in salted water until cooked.
• Preheat oven to 425*F.
• Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
• Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
• Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
• Brush with the melted butter.
• Bake for 20 to 30 minutes or until golden brown.
• Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

SUPER SIMPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

SCALLOPED POTATO SHEPHERD'S PIE

Steps:

• Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes.
• Drain well.
• Preheat the oven to 200°C.
• Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned.
• Pour in the hot stock and stir in the brown sauce and soy sauce.
• Bring to the boil and simmer rapidly for 3-4 minutes.
• Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened.
• Season with salt, pepper and Tabasco, to taste.
• Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely.
• Sprinkle over the grated cheese, if using.
• Bake for 25 minutes until golden.

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.

SCALLOP PIE

Steps:

• Pre heat over to 375 degrees, grease or spray a 9" pie plate.
• Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
• In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
• In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
• Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
• Note.
• The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.

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.

SCALLOPED POTATOES

Steps:

• In a greased 2-qt. baking dish, layer a third of the potatoes. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Repeat layers twice. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more.

SCALLOPED POTATOES FOR ONE

Steps:

• In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to boil. Pour into a buttered 10-oz. custard cup. Sprinkle with cheese. Bake, uncovered, at 375° for 35 minutes or until potatoes are tender.