Scalloped Potatoes And Veggies Food

SCALLOPED POTATOES AND VEGETABLES

Steps:

• Stir together soup and milk in a large mixing bowl. Stir in potatoes, mixed vegetables, and 1 cup cheese. Pour into a greased 13x9 casserole dish.
• Bake, covered at 350 degrees for 45 minutes. Uncover and bake for 30 more minutes, until potatoes are tender.
• Remove from oven and sprinkle with remaining 1 cup cheese. Let stand 5 minutes before serving.

SCALLOPED POTATOES WITH ROOT VEGETABLES

Steps:

• Line slow cooker with foil collar and spray with vegetable oil spray.
• Using food processor fitted with 1/4-inch slicing disk, slice potatoes, carrots, and parsnips.
• Microwave sliced vegetables and 2 T cream in covered bowl, stirring occasionally, until vegetables are almost tender, 6-8 minutes.
• In large bowl, microwave remaining cream, broth, cornstarch, butter, garlic, salt, pepper, and thyme, stirring occasionally, until thickened, about 1 minute.
• Slowly whisk in 3/4 c cheddar until evenly melted.
• Spread half of sauce in prepared slow cooker.
• Arrange vegetable mixer over sauce into even thickness and press gently to compress layers.
• Spread remaining sauce over top.
• Cover and cook until vegetables are tender, 5-6 hours on LOW or 3-4 hours on HIGH.
• Remove foil collar.
• Sprinkle with remaining ½ c cheddar and let sit until cheese is melted and casserole is cooled slightly, about 20 minutes; serve.
• **To make a foil collar-fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide for a large slow cooker or 12 by 4 inches for a small slow cooker; then press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking and the collar will prevent the food from cooking unevenly.

HIDDEN-VEGGIES SCALLOPED POTATOES

Steps:

• Heat oven to 400°F.
• Bring water, beans, carrots, onions, bouillon cube and thyme to boil in saucepan; simmer over medium-low heat 10 min. or until carrots are tender.
• Pour hot vegetable mixture into blender; cover with kitchen towel. Blend on low speed 2 min. Add cream cheese; blend until smooth.
• Place 1/2 the potatoes in 8-inch square baking dish sprayed with cooking spray; cover with 1/2 the hot vegetable sauce. Repeat layers. Top with cheddar; cover. Place on baking sheet.
• Bake 1 hr. 5 min. or until potatoes are tender, uncovering after 45 min.

SCALLOPED POTATOES AND VEGGIES

Steps:

• In a 2-qt. microwave-safe dish, combine the potatoes, carrots, onion and water. Cover and microwave on high for 5-1/2 minutes. Add peas; cook 3 minutes longer or until vegetables are tender., Meanwhile, in a 1-qt. microwave-safe dish, combine the flour, seasoned salt, mustard, pepper and milk until smooth. , Microwave, uncovered, on high for 3-4 minutes or until thickened and bubbly, stirring occasionally. Stir in cheese until melted. Drain vegetables; add cheese sauce and toss.

SCALLOPED VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
• Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
• Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
• Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
• In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
• Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
• Add the sliced veggies to the batter and stir well until the slices are well-coated.
• Add half of the vegetables slices to the prepared pan and flatten with a spoon.
• Sprinkle the cheese over the vegetables.
• Top with the rest of the vegetables and cover the pan with aluminum foil.
• Bake for about 1½ hours, until the vegetables are fully cooked and tender.
• Let cool for at least 10 minutes, and release the springform, slice, and serve.
• Enjoy!