Scalloped Potatoes With Blue Cheese And Turnips Food

SCALLOPED TURNIPS

Steps:

• Place the turnips, water and sugar in a large saucepan. Bring to a boil. Reduce heat; cover and simmer, for 5-8 minutes or until tender. Drain and set aside. , In another saucepan, melt butter; stir in flour and salt if desired until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in turnips. , Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350° for 20 minutes or until bubbly. Garnish with parsley if desired.

SCALLOPED POTATOES WITH BLUE CHEESE AND TURNIPS

Steps:

• Preheat oven to 375°F. Simmer whipping cream, chicken broth, garlic and sage in heavy medium saucepan until slightly thickened, about 5 minutes. Add blue cheese and stir until melted. Remove from heat.
• Combine potatoes and turnips in large bowl. Season with salt and pepper. Arrange half of potato mixture in 13x9x2-inch glass baking dish. Pour half of cream mixture over. Repeat layering with remaining potato mixture and cream mixture. Bake until vegetables are tender, about 1 hour 15 minutes. Let stand 15 minutes before serving.

CHEESY SCALLOPED POTATOES

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.

POTATO AND TURNIP GRATIN

Steps:

• Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.
• Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.
• Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.

BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 375.
• Rub garlic and butter over inside of 13x9-inch baking dish.
• Add cream, milk and nutmeg to saucepan; bring to simmer.
• Arrange potato slices in 1 layer in dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper.
• Pour cream mixture over potatoes. Sprinkle with cheese.
• Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes.
• Cool slightly before serving.

TURNIP AND BLUE CHEESE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
• Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
• Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
• Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Butter 9x13 baking dish.
• Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
• Toss cheeses together.
• (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
• Whisk together sour cream, cream and 1 tsp salt.
• Pour cream mixture over potatoes.
• Tap dish on counter to settle ingredients and pop any air bubbles.
• Top with remaining cheese.
• Bake for one hour and fifteen minutes or until browned and tender.
• Note: This dish should be prepared and baked the same day.
• Do not refrigerate overnight.
• Trust me.