Blue Cheese And Cheddar Scalloped Potatoes Recipes

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BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES



Blue Cheese and Cheddar Scalloped Potatoes image

Make and share this Blue Cheese and Cheddar Scalloped Potatoes recipe from Food.com.

Provided by Brenda.

Categories     Potato

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 garlic clove, minced
3 tablespoons butter, melted
2 cups whipping cream
2 cups milk
1 teaspoon ground nutmeg
3 1/2 lbs russet potatoes, peeled, thinly sliced
1/2 cup blue cheese, crumbled
1/2 cup sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 375.
  • Rub garlic and butter over inside of 13x9-inch baking dish.
  • Add cream, milk and nutmeg to saucepan; bring to simmer.
  • Arrange potato slices in 1 layer in dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper.
  • Pour cream mixture over potatoes. Sprinkle with cheese.
  • Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes.
  • Cool slightly before serving.

Nutrition Facts : Calories 991.4, Fat 67.2, SaturatedFat 42, Cholesterol 230.5, Sodium 513.5, Carbohydrate 79.5, Fiber 8.9, Sugar 3.6, Protein 21.8

SIMPLY RICH CHEDDAR SCALLOPED POTATOES



Simply Rich Cheddar Scalloped Potatoes image

Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.

Provided by SaraFish

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 onion, chopped
4 tablespoons margarine
4 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1/2 cup half-and-half
6 cups potatoes, peeled and sliced
2 cups cheddar cheese, shredded

Steps:

  • Use a big pot.
  • Saute chopped onions in margarine til soft but not browned.
  • In small bowl, combine flour, salt and pepper.
  • Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
  • Turn off heat.
  • Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
  • Add sliced potatoes and stir well to combine.
  • Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
  • Cover with foil and bake at 350 for 35 minutes.
  • Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
  • Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
  • Let stand a few minutes before serving to allow sauce to thicken.

Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4

SCALLOPED POTATOES WITH THREE CHEESES



Scalloped Potatoes with Three Cheeses image

When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me.

Provided by Rick Rodgers

Categories     Cheese     Dairy     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Vegetarian     Casserole/Gratin     Fall     Spring     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (1/2 stick) butter
3 cups whole milk

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



Blue Cheese & Rosemary Scalloped Potatoes image

I can't remember where I found this recipe, I think Sunset magazine. Whatever the case, this is a wonderfully rich and yummy dish. It's the perfect side dish for a good steak or roast.

Provided by Kater

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

5 lbs potatoes, peeled & sliced 1/4 " thick
3 teaspoons salt, divided
1/2 teaspoon black pepper
1 1/2 teaspoons minced fresh rosemary
3/4 cup crumbled blue cheese
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups heavy cream

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.

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