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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes


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Preheat the oven to 375 degrees.

Place the potato slices in a bowl of cold water and soak for a few minutes to remove some of the starch. Remove from the water and thoroughly pat dry. Lightly coat the potato slices in flour.

Butter an 8-by-8-inch baking dish. Place a layer of potato slices on the bottom of the dish. Top with a few of the onion slices, some of the cheese, then season with salt, pepper, and nutmeg, to taste. Place a few dollops of butter on top of the layer. Place another layer of potatoes, onions, cheese, and seasonings, and repeat until all ingredients are used up (end with a sprinkling of cheese and a few dollops of butter).

Pour the milk over the potato mixture (it should come about ¾ of the way up the potatoes).

Cover with foil and bake in the oven for 30 minutes. Remove the foil and bake uncovered until the top is golden brown and bubbly and the potatoes are easily pierced with a knife, about another 15 minutes.

For the Slow Cooker Version:

Butter 3 3 quart slow cooker. Place another layer of potatoes, onions, cheese, and seasonings, and repeat until all ingredients are used up (end with a sprinkling of cheese and a few dollops of butter).

Pour the milk over the potato mixture (it should come about ¾ of the way up the potatoes).

Cover with foil and bake in the slow cooker for 3 hours on low.


Imagine tender, buttery, soft potatoes layered in a casserole dish. It’s peppered with herbs and seasonings and of course garlic. Dreamy melted cheese rests between each layer and creates a bubbly golden glory on top.

We’re talking 3 kinds of cheese: extra sharp cheddar, wonderful gruyere, and flavorful parmesan.

Your piping hot, cheese scalloped potatoes emerges from the oven, ready to absorb all the oooh-ahhhhs coming its way. It’s the epitome of comfort food. It’s destined to be shared at all the gatherings, potlucks, and dinner parties.

This is the scalloped potatoes recipe you’ll want to keep for all the moments that call for magical side dishes…


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Gratin is a great technique to make a dish look over the top delicious. Whether it is cheese, breadcrumbs, egg or butter, all of them give you a gorgeous browned appetizing topping to first appeal to the eyes!

You must agree that this is very tantalizing looking. Is there anything better than cheddar and potatoes to make you feel all wonderful inside? A true indulgence that is worth every calorie.

I have tried to lighten up scalloped potatoes and you kind of end up with a watery mess.

I am using 3% milk though instead of cream and this gives you perfect saucy satisfying potato with a few lower calories but with all that cheese it is kind of a losing battle!!


NOTES

Served with prawns as main and beans for some greens.

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 318

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


CHEESY SCALLOPED POTATOES!

Cheese french fries is definitely a comfort food. They are rich & creamy also cheesy. However, these potatoes always take a long time to cook! No, you are right! We'll show you how to make this delicious cheese pan in half the time it takes to cook a pot of potatoes.

We can't get enough of this delicious recipe. Without exception, after Thanksgiving dinner everyone always asks for this recipe.

This easy-to-peel potato from scratch is even better than my grandmother's last recipe from scratch.

Here's how to cook the perfect cheese sweet potato every time.

° Almost. 1 kg of potatoes, I cut them into thin slices.

° 2 teaspoons minced garlic.

° 3 tablespoons of all-purpose flour.

° 2 cups grated cheddar cheese.

I set the oven to 350 degrees Fahrenheit, and greased an 8.8 inch (or 7.10 inch) skillet.

Then I arrange a layer of half of the potatoes at the bottom of the plate.

I heated butter in a saucepan on low heat .

Next, I put the chopped garlic and cook it for a minute or two.

I mixed flour, salt and black pepper, and allowed it to cook for another minute.

Reduce the heat to medium, and slowly add the milk to create a smooth buttery mixture.

I took it to a slow boil until it thickened and then added 3/4 cups of cheese gently until it melted.

I applied half of the sauce over the potatoes, then I spread about half a cup of cheese on top.

I put the remaining potatoes on top, and whisk in the remaining cheese and sauce.

I bake un-covered potatoes for 51 min to 1 hour UNTIL they were smooth with a fork & the top was cooked golden brown.

Don't lose this recipe, save it with your group to try it as soon as possible!


Creamy cheesy scalloped potatoes made easily. This is the best scalloped potatoes recipe hands down!

I love scalloped potatoes. Like seriously, what’s there not to like? I have the best scalloped potatoes recipe ever, and of course I will be sharing it with you all within this post. This recipe is semi homemade. We will be using fresh potatoes of course, but we will cheat a little when it comes to making the cheese sauce.

Instead of making the sauce from scratch we will be using canned cheddar cheese soup ( Yup.. just like my slow cooker mac and cheese recipe!). The cheese soup will be mixed with heavy cream, milk, butter, gruyere cheese, garlic, onions, and spices. The outcome will be AMAZING!


What&rsquos Needed for Cheesy Scalloped Potatoes?

To make this quick and easy scalloped potatoes recipe, you&rsquoll need the following ingredients:

  • Russet potatoes
  • Salt and pepper
  • Butter
  • All-purpose flour
  • Processed cheese (like Velveeta)
  • Whole milk


It can be tricky to cut potatoes into perfectly even ultra-thin rounds. You can do it with a sharp chef’s knife, a steady hand, and ample time.

However, it’s best to use a mandoline slicer. You can find them at most box stores (and online) for $20 and up.


Here's what you'll need to make scalloped potatoes:

  • 8 cups (4 lbs) of peeled and thinly sliced potatoes (red potatoes or russet potatoes will work)
  • 1 stick of butter (holy moly butter heaven)
  • ⅓ cup of flour
  • 3 - 4 cups of half and half
  • 1 tablespoon of coarse ground garlic salt with parsley(this stuff is the best!)
  • 1 dash of Tabasco sauce(optional, but it really adds flavor without being spicy!)
  • 1 package of Colby Jack shredded cheese - 12 ounces (or your favorite meltable cheese)
  • 1 package of Parmesan cheese - freshly shredded - 12 ounces
  • Finely minced fresh parsley

Ingredients for Irish Cheddar Scalloped Potatoes

Here’s a list of the ingredients you’ll need. Check out the printable recipe at the bottom of this post to find the exact quantities required.

  • Russet potatoes (peeled and sliced evenly into ⅛ inch rounds)
  • grated Irish white cheddar cheese
  • olive oil
  • butter
  • onion (peeled and diced)
  • chopped fresh thyme
  • heavy whipping cream
  • salt
  • white pepper
  • fresh parsley to garnish

Cheesy Scalloped Potatoes

Place a rack in the top half of the oven and preheat to 375 degrees . In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 teaspoon salt. Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes.

Remove the saucepan from the heat and, using a slotted spoon, transfer half the potatoes to a buttered 9-by-13-inch baking dish arrange the potatoes in an even layer. Sprinkle with half the cheese and the cayenne season with salt and pepper to taste. Repeat with the remaining potatoes and sprinkle with the remaining cheese. Pour the heavy cream evenly over the top. Bake the scalloped potatoes until golden and crisp on top, 40 to 45 minutes. Let stand for 5 minutes before serving.