LIGHT SCALLOPED POTATOES WITH ROASTED CHILES
Inspired by Mexican papas con rajas, thinly sliced potatoes are double-baked - first in chicken broth and then again with roasted poblanos and parmesan until bubbly and golden.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
- Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
- Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.
Nutrition Facts : Calories 168 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 11 milligrams, Sodium 183 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
OLD-FASHIONED SCALLOPED POTATOES
An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.
Categories Potato Side Casserole/Gratin Cheddar Winter Gourmet Thanksgiving Vegetarian
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
- Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
- Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.
POTATO-GREEN CHILE GRATIN
Provided by Deborah Madison
Categories Milk/Cream Potato Side Bake Casserole/Gratin Hot Pepper Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.
- Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).
- Bring cream with garlic just to a simmer and remove from heat. Peel potatoes and cut crosswise into 3/4-inch-thick slices using mandoline.
- Arrange one fourth of potatoes evenly in bottom of a well-buttered 2-quart shallow baking dish, overlapping them slightly, and sprinkle with salt to taste and one fourth of chiles. Make 3 more layers in same manner. Remove garlic from cream and pour cream over potatoes. Cover dish with foil and bake in lower third of oven 45 minutes. Remove foil and bake until gratin is golden brown on top and bubbling, about 30 minutes more. Cool slightly before serving.
SMOKED CHILE SCALLOPED SWEET POTATOES
Provided by Bobby Flay
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Whisk together cream and chipotle puree until smooth.
- In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
- Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
CHILE SCALLOPED POTATOES
Make and share this Chile Scalloped Potatoes recipe from Food.com.
Provided by gojenni714
Categories Potato
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix the potatoes with chiles, soup, milk, bacon, and cheese sauce.
- Saute the bell pepper and onion in bacon drippings until tender.
- Add to potato mix.
- Cover and bake 1 ½ hours.
Nutrition Facts : Calories 468.4, Fat 14.4, SaturatedFat 5, Cholesterol 26.7, Sodium 618.4, Carbohydrate 74.3, Fiber 9.2, Sugar 5.7, Protein 12.9
EASY SCALLOPED POTATOES
This scalloped potato and cheese dish is always a winner!
Provided by sal
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
- Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g
LIGHT SCALLOPED POTATOES WITH ROASTED CHILES
Make and share this Light Scalloped Potatoes With Roasted Chiles recipe from Food.com.
Provided by kitchenslave03
Categories Low Protein
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler. Put the poblano cut-side down on baking sheet and broil until the skin is browned in spots, about 5 minute Transfer to bowl, cover with plastic wrap and let cool 5 minute Peel the skin off the pepper then chop into small pieces.
- Preheat the oven to 400. Lightly butter a 2 quart baking dish. Heat 2 T butter in large skillet over med-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minute Add the potatoes, chicken broth, 1 1/2 t salt, and pepper to taste and bring to a boil. Reduce the heat to med and cook, stirring gently, until potatoes are tender, 10-12 minute.
- Arrange half the potato-broth mixture in the baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 min before serving. Serve with crema if desired.
Nutrition Facts : Calories 206.7, Fat 5.8, SaturatedFat 3.4, Cholesterol 13.8, Sodium 101.2, Carbohydrate 33.5, Fiber 3, Sugar 2.1, Protein 6.8
AU GRATIN POTATOES WITH GREEN CHILES
These cheesy potatoes would be quite popular at holiday meals or potlucks. I like to serve it with my holiday ham.-Cathy Rau, Newport, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 18
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside., In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened. , Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted. , In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full)., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 242 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
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