Swiss Scalloped Potatoes Food

SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
• Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
• Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
• Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

SWISS CHEESE AND BACON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 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 until potatoes are tender, 25 to 30 minutes.

SWISS SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 3-quart baking dish.
• Layer about 1/3 the potatoes into the bottom of the baking dish; top with layers of about 1/3 each of onion, garlic, bacon, and Swiss cheese, respectively. Season the layers with 1/4 teaspoon salt and about 1/3 the black pepper. Repeat the onion, garlic, bacon, and Swiss cheese layering. Top with the remaining potatoes, onion, garlic, bacon, salt, and pepper; reserve the remaining Swiss cheese for later. Pour chicken broth evenly over the dish; dot with butter chunks.
• Bake in preheated oven for 1 hour. Top with remaining Swiss cheese and continue baking until the cheese is melted and the broth absorbed, about 30 minutes more. Cool 10 minutes before serving.

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.

SWISS SCALLOPED POTATOES

Steps:

• In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375° for 1 hour., Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.

SCALLOPED POTATOES AND ONIONS

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.
• In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.
• Bring a large pot of water to a boil. Add the Swiss chard and blanch until tender, about 3 minutes. Drain and squeeze on towels to remove excess liquid.
• Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions. Place a layer of Swiss chard on top, followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil.
• Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.
• Remove from the oven and let sit for 10 minutes before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SWISS SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Spray an 8x8 cooking dish with non-stick cooking spray. Set aside. Peel and chop the onion. Set aside.
• 2. Peel the potatoes. Cut the potatoes into thin slices. ( a mandoline or ceramic slicer works great for this step.) Put the potatoes to soak in a little cold water while you prepare the sauce.
• 3. To make the sauce, melt the butter in a 2 qt. saucepan over medium heat. Add the flour and stir with a whisk to make a roux. (It should look like creamy peanut butter at this point.)
• 4. Slowly add the soymilk, stirring to blend. Bring the mixture just to a boil, then reduce heat to a simmer. Stir til thickened. Take 6 slices of Swiss cheese and tear them into pieces. Add the pieces to the sauce. Stir until melted. Add nutmeg and stir well. Remove from heat.
• 5. For the assembly, drain the potatoes, and blot lightly with a paper towel. Layer the casserole as follows: Put 1/4 C sauce in the pan. Layer potatoes, onions, salt and pepper, 4 slices of cheese and 1/3 of the remaining sauce. Repeat twice ending with remaining cheese and sauce. Spread sauce to cover cheese.
• 6. Bake at 350 degrees for 1 hour.
• 7. Notes: you can use milk instead of soymilk. If so, warm the milk in a microwave for about 30-45 seconds at 40% power before adding it to the roux. You can caramelize the onions before adding them to the casserole, for richer flavor.

SWISS SCALLOPED POTATOES

Steps:

• Melt butter in a medium saucepan; whisk in flour.
• Cook 2 or 3 minutes without browning, stirring constantly.
• Whisk in milk.
• Bring to a boil.
• Reduce heat, simmer gently for 5 minutes.
• Add herbed cheese, swiss, cheddar, garlic, salt, pepper and nutmeg.
• Stir until cheese melts.
• Peel and slice potatoes into 1/4 inch slices.
• Layer potatoes and sauce alternately in a buttered 9 inch casserole dish, ending with the sauce.
• Sprinkle with parmesan.
• Bake in preheated 350°F oven for 1 1/2 hours.
• Let stand for 5 to 10 minutes before serving.

CREAMY SWISS SCALLOPED POTATOES

Steps:

• In a large saucepan or Dutch oven, combine the potatoes, milk, salt, garlic, pepper, rosemary and bay leaf. Bring to a boil. Reduce heat to low; cover and cook for 6-8 minutes or until crisp-tender. Discard Rosemary sprig and bay leaf., In a small bowl, combine cornstarch and cold water until smooth; stir into potato mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in cheese., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over potato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly and crumbs are golden brown.

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.

CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 350°F.
• In a large oven-safe skillet, melt the butter over low to medium-low heat, add the sliced garlic, and spread the potatoes evenly into the warmed skillet. Watch the temperature of your skillet, ensuring that it remains on a low to medium-low setting, as you do not want the garlic to brown.
• Cook the potatoes for about 10 to 15 minutes. Season with salt and pepper and stir thoroughly to coat the potatoes with butter. Then add the heavy cream and half Swiss cheese, and bring to a boil.
• When the mixture has reached a boil, remove the skillet from the stove.
• Top with remaining cheese.
• Bake for approximately 45 minutes, or until the top is golden brown.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.