Skillet Scalloped Potatoes Food

SKILLET SCALLOPED POTATOES

Steps:

• In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes., Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.

SKILLET SCALLOPED POTATOES

Steps:

• In a heavy nonstick skillet, melt ½ tablespoon butter. Off heat, spread half of potato slices in skillet and top with red onion.
• Sprinkle on half the flour, salt and pepper. Top with remaining potato slices, flour, salt and pepper and dot with remaining butter.
• Pour milk over potatoes and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until potatoes are tender, about 12 minutes.
• Sprinkle with parsley before serving.

SKILLET-ROASTED CHICKEN & POTATOES

Steps:

• At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
• Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
• Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they're tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

SKILLET SCALLOPED POTATOES

Steps:

• Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
• Meanwhile, set the oven to broil and move the rack to the center.
• Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
• Garnish with the sour cream and green onions.

STOVE-TOP SCALLOPED POTATOES (SKILLET)

Steps:

• melt butter in a large heavy skillet.
• whisk in flour.
• whisk in all of the milk.
• add salt and pepper to taste.
• heat to boiling until smooth and it starts to thicken.
• add cream cheese, stirring until smooth.
• add potatoes (and onion if using), cover and simmer until tender (about 20 minutes), stirring once in a while.
• stir in half of the cheese and sprinkle the rest on top.
• simmer uncovered until ready to serve.

SKILLET PAPRIKA POTATOES

Steps:

• Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 8 minutes. Drain.
• Heat oil in a large skillet (preferably cast-iron) over medium-high. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes. Stir in pimenton and two-thirds of scallions and cook 30 seconds more. Season with salt, sprinkle with remaining scallions, and serve.

SCALLOPED POTATOES FROM SKILLET RECIPE - (4.6/5)

Steps:

• Large Bowl, Mix First Group (5) & Blend Well. Place in Large Skillet, Medium Heat, Cook Until Bubble, Cheese Melted & Potatoes Cooked. Transfer to 7x11 Sprayed Pyrex Dish, Top with Cheddar (add more cream if necessary), Cover with Foil. Bake 350F 30-40 Minutes Until Bubble, Uncover, Let Brown on Top. Serve Hot ALTERNATE: Use Oven Safe Skillet.

SCALLOPED POTATOES AU GRATIN

Steps:

• Place half of the potatoes in a greased small ovenproof skillet; sprinkle with 1 teaspoon flour. Repeat layers. Sprinkle with salt, pepper and nutmeg. Dot with butter., Add enough cream to fill skillet about three-fourths full. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed. , Carefully place skillet in oven. Bake, uncovered, at 350° for 10-15 minutes or until bubbly and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.