Crispy Italian Potato Scallop Recipes

CREAMY AND CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
• Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
• Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
• Bake in preheated oven until the top is nicely browned, about 1 hour.

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).

ITALIAN STYLE SCALLOPED POTATOES RECIPE

Steps:

• Note: I have cooked these in an instant pot on high for 6 hours, a regular slow cooker or baked in the oven.
• Follow manufacturer instructions for other methods than using the oven.
• Preheat oven 375 degrees. Oil spray whatever cooking vessel your using. You will need at least a 3 to a 4-quart casserole dish.
• First wash, peel and slice the potatoes. (We like ours a little thicker so around 1/4 inch thick)
• In a small saucepan on medium heat, add the butter, saute the garlic until it is just soft around 30 seconds.
• Stir in the flour to make the roux and blend for another minute or so until the desired color is achieved around 1 minute, darker roux adds more flavor.
• Pour in the milk and stir until it gets thick.
• Pour in the cheeses, seasoning, fresh parsley, dried herbs and fold in the meat of choice, mix together.
• In your oil sprayed cooking vessel add the potatoes on one layer, then some cheese mixture, more potatoes then end with sauce.
• Garnish the top with more provolone (or cheddar if you prefer)cheese, then sprinkle the top with bread crumbs with more Parmesan grated evenly and chopped parsley.
• This will take at least an hour to cook or so, testing with a fork to see if the potatoes are soft.
• Note: If using a slow cooker or instant pot 6 to 8 hours on high adding 1/2 cup more milk to this recipe.

CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lightly spray a 2 quart casserole with vegetable spray.
• Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper.
• Continue to layer until all potatoes, onion, flour, salt and pepper are used.
• Dot top with butter, then pour milk over all.
• Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.

CRISPY ITALIAN FRIED POTATOES AND PEPPERS

Steps:

• Fill a large bowl halfway with cold water. Peel the potatoes and place them in the water as you go, to prevent discoloration.
• Slice the potatoes thinly (1/8-1/4 inch thick) and place slices in the bowl of water, as you go. I recommend using a mandolin or a food processor with the slicing blade attachment. Or you can slice them by hand with a sharp knife.
• Lay an absorbent dish towel on the counter and have another one or two handy. Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat and blot them dry. They will brown better if you get them nice and dry.
• Heat oil in a large skillet (preferably cast iron) over high heat, until hot but not smoking. Add the potato slices and immediately toss them until they're all coated with oil. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown on the bottom. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.
• Serve hot. Season, to taste, with salt.

SEARED SCALLOPS WITH CRISPY LEEKS

Steps:

• 1.Preheat oven to 425°F. 2.Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done. 3.Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.