Troys Favorite Southwestern Scalloped Potatoes Food

TROY'S FAVORITE SOUTHWESTERN SCALLOPED POTATOES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Layer potatoes in the prepared casserole dish.
• Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.
• Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.
• Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.

SOUTHERN SCALLOPED POTATOES

Steps:

• Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
• Set aside.
• Slice three onions and sauté in butter until transparent.
• Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
• Add milk and continue stirring until the sauce is at the consistency you like.
• It should be medium-thick.
• Add sliced potatoes to the pan and mix very well.
• Add salt and pepper to taste.
• Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.

OLD-FASHIONED SCALLOPED POTATOES

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.

SOUTHWEST SCALLOPED POTATOES

Steps:

• Cook potatoes until tender. Melt butter in a saucepan and stir in flour and garlic salt. Cook until bubbly. Stir in milk and cook until thickens and bubbles about 3 minutes.
• Stir in soup with a whisk. Add chilies and onion.
• Drain potatoes and layer with sauce in 13 by 9 baking dish.
• Top with bread crumbs, cheese and paprika.
• Cover with foil and bake at 350 degrees 1 hour, uncover and bake 30 more minutes longer.

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.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

FAVORITE SCALLOPED POTATOES

Steps:

• Layer half of the potatoes in a greased 1-qt. baking dish. Top with onion; sprinkle with half of the salt and pepper. Top with the remaining potatoes, salt and pepper. Combine the cream and broth; pour over potatoes. Sprinkle with paprika., Bake, uncovered, at 375° for 50-55 minutes or until the potatoes are tender and top is golden brown.

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

SOUTHWEST POTATOES

Steps:

• Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
• Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
• Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.