Bleu Scallop Potato Recipes

BLUE CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Peel potatoes and slice thin. If you have a food processor with a slicing blade, your job is easy.
• Place potatoes in baking dish.
• Melt butter in saute or sauce pan.
• Slice onion thin.
• Add a few grinds of fresh black pepper, the salt and onion to the melted butter, sauteing until soft.
• Add in cream and blue cheese brie, constantly stirring to incorporate just until cheese is melted and sauce is thickened.
• Pour over potatoes and cover dish.
• Bake for 45 minutes - 1 hour, until potatoes are soft.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

BLEU SCALLOP POTATO

Steps:

• Preheat oven to 350 F. Butter a 9"x13" glass baking dish. Peel and slice the potatoes into 1/4 inch slices. Toss them in a large bowl with the salt, pepper and rosemary. In a small bowl, toss together cheeses. Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes. In a bowl, whisk together sauce ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife. Serve immediately. Make-ahead tip: You can make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in 350F oven until hot. Serves 12

SCALLOPED POTATOES WITH THREE CHEESES

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Butter 9x13 baking dish.
• Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
• Toss cheeses together.
• (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
• Whisk together sour cream, cream and 1 tsp salt.
• Pour cream mixture over potatoes.
• Tap dish on counter to settle ingredients and pop any air bubbles.
• Top with remaining cheese.
• Bake for one hour and fifteen minutes or until browned and tender.
• Note: This dish should be prepared and baked the same day.
• Do not refrigerate overnight.
• Trust me.

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.