BEST POTATOES TO USE FOR SCALLOPED POTATOES RECIPES

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THE BEST CHEESY SCALLOPED POTATOES RECIPE: HOW TO MAKE IT



The Best Cheesy Scalloped Potatoes Recipe: How to Make It image

What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 55 minutes

Prep Time 40 minutes

Cook Time 01 hours 15 minutes

Yield 10 servings.

Number Of Ingredients 13

4 tablespoons butter
1/2 cup chopped onion
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
1 block (4 ounces) Monterey Jack cheese, shredded
3 pounds russet potatoes, peeled and thinly sliced
3/4 cup dry bread crumbs
Minced chives, optional

Steps:

  • Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

Nutrition Facts : Calories 378 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 31g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 15g protein.

BEST CROCK POT SCALLOPED POTATOES - HOW TO MAKE SLOW …



Best Crock Pot Scalloped Potatoes - How to Make Slow … image

Keep Easter easy with these Slow Cooker Scalloped Potatoes.

Provided by Megan Shepherd

Categories     nut-free    dinner party    weeknight meals    side dish

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 12

1 c. heavy cream or half and half
1/4 c. low-sodium chicken broth
1 pinch paprika
1/4 tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish
2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes, sliced 1/4" thick
1/2 c. freshly grated Parmesan
2 1/2 c. shredded Gruyère
kosher salt
Freshly ground black pepper

Steps:

  • In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
  • Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
  • Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

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RECIPE: SCALLOPED POTATOES WITH ONIONS AND CHEDDAR CHEESE
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Reviews 5
Total Time 0S
Category Dinner, Casserole, Side dish, Baked good
Calories 384 cal per serving
  • Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)
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SCALLOPED POTATOES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 524 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
    3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
    4. Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
    5. Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.
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HOW TO MAKE SCALLOPED POTATOES AND HAM - THE PIONE…
Make use of your leftover ham in this scalloped potatoes and ham casserole. With a salad on the side, it's a meal in itself!
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Reviews 3.6
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  • Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
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RECIPE: SCALLOPED POTATOES WITH ONIONS AND CHEDDAR CHEESE
From thekitchn.com
Reviews 5
Total Time 0S
Category Dinner, Casserole, Side dish, Baked good
Calories 384 cal per serving
  • Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)
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SCALLOPED POTATOES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 524 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
    3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
    4. Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
    5. Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.
See details


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Make use of your leftover ham in this scalloped potatoes and ham casserole. With a salad on the side, it's a meal in itself!
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Reviews 3.6
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SCALLOPED POTATOES RECIPE | EPICURIOUS
An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.
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Reviews 3.3
  • 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.
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HOW TO MAKE SCALLOPED POTATOES AND HAM - THE PIONE…
Make use of your leftover ham in this scalloped potatoes and ham casserole. With a salad on the side, it's a meal in itself!
From thepioneerwoman.com
Reviews 3.6
Total Time 1 hours 20 minutes
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An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.
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Reviews 3.3
  • 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.
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THE BEST SCALLOPED POTATOES RECIPE! - CHEF SAVVY
Nov 03, 2019 · Homemade Scalloped Potatoes are on of my favorite side dishes! This recipe is loaded with fresh garlic, thyme, cheddar cheese and an amazing cream sauce. It’s all layered with thinly sliced tender russet potatoes. I top the potatoes with extra shredded cheddar cheese and bake until golden brown on top. This truly is the Best Scalloped …
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These are the best scalloped potatoes ever! No one will believe they're dairy-free. They're so creamy! By A Happy Harvest. Mom's Red Scalloped Potatoes. Save. Mom's Red Scalloped Potatoes . Rating: 4.5 stars 220 . Very rich, cheesy, and creamy. After trying most of the top rated recipes on this site, I still think my Mom's is the best.
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Nov 09, 2020 · Our 15 Best Strawberry Dessert Recipes of All Time Are the Perfect Use for Your Strawberry Bounty Whether you have a pint of fresh strawberries or a freezer stocked with frozen strawberries, the delicious red fruit is a must-have for lending its juicy and sweet flavor to an endless array of recipes …
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THE BEST CHEESY SCALLOPED POTATOES
The best scalloped potatoes are made with Russet potatoes. You can also use red or yukon gold potatoes, but the starch content is different for these and will produce a slightly different result. Smaller sized potatoes are also a little bit harder to work with since they are smaller than Russet potatoes…
From thestayathomechef.com
See details


WHAT TYPES OF POTATOES ARE BEST FOR WHICH RECIPES?
Oct 25, 2017 · Photo: Shutterstock / DayOwl Photo: Shutterstock / DayOwl. Whether mashed or baked, roasted or fried, you can’t beat potatoes for comfort.But your carb-o-licious dish might get a thumbs-down review if you don’t select the right spud. Potatoes …
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THE BEST BUTTERY PARSLEY BOILED POTATOES | FOODIECRUSH.COM
To prepare the potatoes, I simply give them a light scrub under cold water and use a small paring knife to remove any major blemishes. Then, I add the potatoes to a saucepan and cover with cold water. I bring the potatoes to a boil, then reduce the heat to a simmer and cook the potatoes until done. Once cooked through, I drain the potatoes.
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WHAT TO SERVE WITH SCALLOPED POTATOES - INSANELY GOOD RECI…
Feb 20, 2021 · Here are 14 of the best dishes to serve with scalloped potatoes. 1. Ham. Let’s kick things off with a sweet, savory, and smoky hunk of meat. ... cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less. KEEP IN TOUCH. Categories. 456 Recipes…
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SCALLOPED POTATOES IN BATTER (OR BATTERED POTATOES) - FOODLE CL…
Recipe information. Prep time – 15 minutes; Cooking time – 20 minutes; Yield – 12 scalloped potatoes; Calories – 100 each; Main equipment – mandolin.Of course, you can use a sharp knife to slice the potatoes…
From foodleclub.com
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THE BEST BUTTERY PARSLEY BOILED POTATOES | FOODIECRUSH.COM
To prepare the potatoes, I simply give them a light scrub under cold water and use a small paring knife to remove any major blemishes. Then, I add the potatoes to a saucepan and cover with cold water. I bring the potatoes to a boil, then reduce the heat to a simmer and cook the potatoes until done. Once cooked through, I drain the potatoes.
From foodiecrush.com
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