Hidden Veggies Scalloped Potatoes Recipes

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HERBS AND CREAM SCALLOPED POTATOES



Herbs and Cream Scalloped Potatoes image

Number Of Ingredients 10

2 C. Whipping Cream
1 TBS Dried Thyme
3/4 tsp Salt
1/4 tsp Pepper
Dash of Cayenne
6 med-large-large Russet Potatoes, peeled
1.5 C Melted Onions
1.5 C Cheddar Cheese
2 TBS Butter
Salt and Pepper to taste

Steps:

  • Combine thyme, cream, salt, and peppers and mix well.
  • Using a mandolin slicer, cut potatoes. Add slices to cream and stir from time to time, as you go.
  • Once all Potatoes are sliced and soaking, cover the bottom of a 9x13 (or 4qt) casserole pan with slices. Make 3 layers of potato slices.
  • Cover top of third layer with melted onions, tiny dabs of butter, and a light sprinkling of cheese.
  • On top of onions layer, make 3 more layers of soaked potatoes.
  • Repeat onion layer.
  • Continue layering until entire dish is filled.
  • Pour remaining cream on top of potatoes. Sprinkle generously with cheese.
  • Bake at 350 degrees Fahrenheit until potatoes are tender. Approximately 1 hour.

Nutrition Facts : Servingsize 1 serving, Calories 2850 kcal, Fat 215 g, SaturatedFat 123 g, Cholesterol 635 mg, Sodium 5663 mg, Carbohydrate 94 g, Sugar 38 g, Protein 139 mg

SCALLOPED POTATOES



Scalloped Potatoes image

My favorite recipe for garlicky, cheesy, perfect scalloped potatoes.

Provided by Ali

Time 1h20m

Number Of Ingredients 12

3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cup all-purpose flour
1 cup chicken stock or vegetable stock
2 cups whole milk (or half and half)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you'd like)
1/2 cup freshly-grated Parmesan cheese, plus extra for serving

Steps:

  • Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
  • Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
  • Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.
  • Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  • Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  • Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
  • Serve warm.

HIDDEN VALLEY SCALLOPED POTATOES RECIPE - (4.4/5)



Hidden Valley Scalloped Potatoes Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 13

Potatoes, Sliced Thin In Food Processor-Leave Potato Skins On
1 Pkg. Hidden Valley Ranch Dressing Mix
Chopped Onions, To Taste
Minced Garlic, To Taste
Cumin
Cayenne Pepper
Roux Sauce
1/2 cup (1 stick) Butter
1/2 cup Flour
1 1/2 cups Milk
American Cheese Slices
Garlic Salt, To Taste
Black Pepper, To Taste

Steps:

  • Spray a large glass pan or cake pan with butter-non-stick spray. Layer As Follows: Put 1/2 sliced potatoes in pan; season garlic salt and pepper. Spread 1/2 of the onions and garlic over the potatoes. Spread 1/2 of the Hidden Valley Ranch Dressing over the potatoes. Pour 1/2 of the cheese sauce over the potatoes. Repeat process; Roux sauce will be last. (Sprinkle cumin and cayenne pepper, to taste on top.) Bake in 350 degree oven until potatoes are tender; an hour or longer, depending on how full your pan is. Make Enough Roux Sauce To Cover Potatoes; So Adjust Amounts If Necessary. Roux Sauce: Melt 1 stick Blue Bonnet Margarine in skillet. Add 1/2 cup flour to melted Blue Bonnet Margarine; whisk. Add 1-1/2 Cups milk to butter-flour mixture; whisk. Add cheese to roux; whisk.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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