Scalloped Potato Lasagna Recipes

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SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

POTATO LASAGNA RECIPE BY TASTY



Potato Lasagna Recipe by Tasty image

Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8 slices ham
7 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup fresh parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

Steps:

  • Slice the peeled potatoes into ¼ inch (½ cm) slices.
  • Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
  • Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
  • Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
  • Follow with another layer of potatoes, then the remaining ham and sliced cheese.
  • Preheat oven to 350°F (180°C).
  • Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
  • Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
  • In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
  • Bake for about 40 minutes, until the cheese is a deep golden brown.
  • Cool slightly, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams

SCALLOPED POTATO ROLL RECIPE BY TASTY



Scalloped Potato Roll Recipe by Tasty image

Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  • On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  • Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  • Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  • Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  • In a bowl combine the spinach mixture and the ricotta. Set aside.
  • Evenly spread the spinach mixture over the cooked potato sheet.
  • Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  • Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  • Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  • Sprinkle with parsley for garnish. Slice and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams

CREAMY POTATO LASAGNA



Creamy Potato Lasagna image

For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad.

Provided by homemaker

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 8

Number Of Ingredients 9

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
  • In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
  • Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 38.8 g, Cholesterol 56.1 mg, Fat 15.8 g, Fiber 5.5 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 773 mg, Sugar 3.6 g

POTATO LASAGNA



Potato Lasagna image

Meet the Cook: At our house, this is a regular - it's as much fun to fix as it is to eat! (Sometimes, we even make extras of the potatoes to serve as appetizers.) Since it's so thick, it's great for potlucks as well. My husband and I frequently team up in the kitchen. We're the parents of two young daughters, ages 4 and 1. -Mara Beaumont, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8-10 servings.

Number Of Ingredients 15

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
7 medium potatoes, sliced 1/4 inch thick
1 pound bulk Italian sausage
1 large onion, chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/4 cup seasoned bread crumbs
Dash cayenne pepper
Additional salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts :

SCALLOPED POTATO LASAGNA



Scalloped Potato Lasagna image

Make and share this Scalloped Potato Lasagna recipe from Food.com.

Provided by Food.com

Categories     Potato

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 -3 russet potatoes
2 chopped garlic cloves
1/2 chopped onion
3/4 lb ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup parmesan cheese
1 1/2 cups mozzarella cheese
1/2 cup parmesan cheese
6 tablespoons heavy cream
2 teaspoons chopped chives

Steps:

  • Preheat the oven to 350 degrees F.
  • After peeling the skin, make scalloped potatoes using a mandolin.
  • Place one layer of the thin potatoes in a greased 9"-by-9" sized baking pan.
  • In a hot, oiled skillet, cook chopped garlic and onions until soft then add ground beef; season with salt and black pepper.
  • Add a layer of the meat mixture over the layer of scalloped potatoes.
  • In another pan, melt butter then add flour, milk, parmesan cheese until it's mixed and melted.
  • Spoon some of the butter-cheese mixture over the ground beef in the baking pan.
  • Sprinkle on mozzarella cheese.
  • Add a second layer of scalloped potatoes, the ground beef mixture, the milky cheese, and more mozzarella cheese.
  • Top everything with a handful of shredded parmesan cheese, pour over heavy cream.
  • Bake for 1 hour covered with aluminium foil, and then 25 minutes uncovered.
  • After the dish cools a little, sprinkle on chopped chives and serve.

SWEET POTATO LASAGNA



Sweet Potato Lasagna image

Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!

Provided by Food Network Kitchen

Time 2h45m

Yield 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 small onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can whole peeled tomatoes
Two 10-ounce boxes frozen chopped spinach, defrosted
1 pound mozzarella, grated
2 pounds ricotta cheese
1/2 cup grated Parmesan
1/4 teaspoon grated nutmeg
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
3 pounds sweet potatoes (about 3 large)

Steps:

  • For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and mash into a chunky puree using a potato masher. Bring to a simmer and partially cover the pan with a lid. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in 1/2 teaspoon salt and pepper to taste. Remove from the heat.
  • For the lasagna: While the sauce is cooking, drain the water from the spinach, place in a clean kitchen towel and wring well to remove any excess water. Break up the spinach into a large bowl. Set aside 1 cup of the mozzarella, then add the remaining mozzarella to the bowl with the spinach. Add the ricotta, Parmesan, nutmeg, eggs, 2 teaspoons salt and 1/2 teaspoon pepper and mix with a wooden spoon or rubber spatula until well combined.
  • Peel the sweet potatoes and trim a small bit from one of the longer ends on each so they will sit flat and not roll. Cut the potatoes lengthwise into 1/4-inch planks.
  • Preheat the oven to 350 degrees F.
  • To assemble the lasagna: Add about 3/4 cup of sauce to the bottom of a deep 9-by-13-inch baking dish. Place a single layer of sweet potato slices along the bottom. Top with one-quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even layer. Dollop about 3/4 cup of sauce on top of the ricotta mixture. Top with another layer of sweet potato slices facing the opposite direction from the previous layer. Repeat with ricotta mixture and sauce until you have 4 layers, ending with the remaining sauce.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top with the reserved mozzarella and bake until the lasagna is bubbling, the mozzarella is starting to brown and the sweet potatoes are tender when a paring knife is inserted into the center, an additional 45 to 60 minutes. Let sit for 20 minutes before slicing and serving.

SMOKED SALMON SCALLOPED POTATOES



Smoked Salmon Scalloped Potatoes image

Make and share this Smoked Salmon Scalloped Potatoes recipe from Food.com.

Provided by Abe ray

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

10 medium red potatoes, boiled, peeled and cut into . 25 inch slices
6 ounces smoked salmon, crumbled
6 green onions, diced
3 garlic cloves, minced
salt (to taste)
3/4 cup heavy cream
1/2 cup grated parmesan cheese

Steps:

  • preheat the oven to 350 degrees.
  • grease a 9 by 13 inch baking or casserole dish.
  • place a layer of sliced potatoes in the dish. sprinkle with 1/4 of the salmon, 1/4 of the onions and 1/4 of the garlic.
  • sprinkle with salt and continue layering like this until all of the potatoes, onions, salmon and garlic are used.
  • pour the cream over the casserole.
  • top with grated cheese.
  • bake for 40 minutes or until golden.

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