Swiss Cheese And Bacon Scalloped Potatoes Food

SCALLOPED POTATOES WITH BACON

Steps:

• Preheat oven to 350 degrees.

SWISS CHEESE AND BACON SCALLOPED POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F. Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread ⅓ of the potatoes into the bottom of the prepared casserole dish and top with ⅓ of the cheese mixture.
• Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking for 25 to 30 minutes more until potatoes are tender.

BACON AND SWISS SCALLOPED POTATOES

Steps:

• Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp butter.
• Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley.Sprinkle with a little of the Parmesan.
• Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and sprinkle with Parmesean.
• Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
• Cover with aluminum foil and bake for one hour. Remove the foil and sprinkle on the remaining Swiss and Parmesean cheese. Return to the oven for an additional 40 minutes.
• When done, the potatoes should be tender and liquid mostly absorbed.

CHEDDAR BACON SCALLOPED POTATOES

Steps:

• Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
• Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
• Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

ULTIMATE SCALLOPED POTATOES

Steps:

• Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.

BACON SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a greased 1-qt. baking dish, layer the potatoes and onions. Pour white sauce over the top. Cover and bake at 350° for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.

SCALLOPED POTATOES WITH CANADIAN BACON

Steps:

• Preheat oven to 350°F.
• Spray bottom and sides of 8 inch baking dish with cooking spray.
• Alternate thin layers of potatoes, onions, bacon and cheese, seasoning each layer with salt, pepper and garlic. (Do not add bacon to top layer). When all ingredients are used, pour heavy cream over the top.
• Cover pan with lid or aluminum foil and bake for about 45 minutes.
• Uncover and return to oven for 10-15 minutes or until top is golden brown.

SWISS CHEESE POTATOES

Steps:

• Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.

SCALLOPED POTATOES WITH BACON AND ONIONS

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
• Heat oven to 350ºF. Cook and stir bacon in large nonstick skillet on medium heat until done. Remove from skillet; set aside.
• Add oil and onions to skillet; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Gradually stir in broth; cook 1 to 2 min. or until heated through, stirring frequently. Add Neufchatel and pepper; cook and stir 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended. Remove from heat.
• Layer half each of the potatoes, Neufchatel sauce, Swiss cheese and bacon in shallow 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 45 min. or until heated through.

CHEESY SCALLOPED POTATOES AND BACON

Steps:

• Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool.
• Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces.
• In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
• In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture.
• Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.

CHEESY BACON SCALLOPED POTATOES

Steps:

• Peel and slice potatoes and set aside in a bowl of cold water.
• Saute onion with 1 tablespoons butter until golden. Add garlic and continue to saute until garlic is lightly colored. Remove from heat and set aside.
• In small sauce pan melt 2 tablespoons butter add 3 tablespoons flour. Stir constantly until mixture begins to bubble. Slowly add milk and stir constantly bringing sauce to a boil. Reduce heat and simmer for 2-4 minutes until sauce is thickened.
• Drain potatoes. Spray or grease 2 qt casserole dish and add potatoes, sauteed onions/garlic, and pour sauce over potatoes. Salt and pepper to taste (you can tell by tasting the sauce). Mix well. Sprinkle bacon pieces and cheese crumbles then lightly hand mix throughout dish.
• Optional: you can sprinkle parmesan cheese on top and/or 1/4 cup bread crumbs mixed with 2 tbsp melted butter for a crispier topping.
• Bake at 400°F for 1 - 1 1/2 hours uncovered or until top is golden brown and potatoes are tender. Cover with foil for the first 45 - 60 minutes of the cooking time if you add the bread crumb mixture or else it will burn with this high temp/long cook time.

SCALLOPED POTATOES WITH BACON

Steps:

• 1. Peel potatoes using your mandolin, slice potatoes and onion very thin set aside.
• 2. In a small saucepan melt 3/4 of the grated cheese in heavy cream adding the thyme and garlic.
• 3. Fry bacon in a skillet until crisp, but not overcooked. Crumble in pieces.
• 4. In a baking dish, layer potatoes, onions, a small amount of bacon. Season each layer with salt and pepper.
• 5. Continue layering until all potatoes, bacon, and onion are used.
• 6. Pour the cream and cheese over each layer. Finish the top with the last amount of grated cheese.
• 7. Place covered in a 350 oven for 1 hour and 15 minutes until most of the liquid has been absorbed.
• 8. Uncover and continue cooking until the top is browned to your satisfaction!