Southwest Stove Top Scalloped Potatoes Recipes

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SKILLET SCALLOPED POTATOES



Skillet Scalloped Potatoes image

Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon butter
1 pound small red potatoes, thinly sliced (about 3 cups)
1 tablespoon dried minced onion
3/4 cup chicken broth
1/2 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes., Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 269 calories, Fat 16g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 856mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

STOVE-TOP SCALLOPED POTATOES



Stove-Top Scalloped Potatoes image

Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt. (the amount of salt has been corrected to 1 teaspoon, sorry it was a typo)

Provided by Derf2440

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups peeled diced potatoes
1/2 cup diced onion
1 teaspoon salt
1 1/2 cups 2% low-fat milk
1/2 cup shredded cheddar cheese
1 dash cayenne pepper
1/4 cup bread or 1/4 cup cracker crumb

Steps:

  • Combine potatoes with onion, salt and milk in heavy frypan.
  • Simmer covered for 30 to 40 minutes or until potatoes are tender.
  • Sprinkle cheese, cayenne and crumbs over top.
  • Continue cooking uncovered for 15 to 20 minutes.

TROY'S FAVORITE SOUTHWESTERN SCALLOPED POTATOES



Troy's Favorite Southwestern Scalloped Potatoes image

Scalloped potatoes with a spicy twist. Jalapenos, cumin, and chili powder make this dish unique.

Provided by I Love Troy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h46m

Yield 8

Number Of Ingredients 13

4 slices bacon
6 Yukon gold potatoes, peeled and thinly sliced
¼ cup butter
2 jalapeno peppers, seeded and finely chopped
2 tablespoons finely chopped onion
2 cloves garlic, minced
¼ cup all-purpose flour
2 teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground black pepper
2 ½ cups milk
1 ½ cups shredded Colby-Monterey Jack cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Layer potatoes in the prepared casserole dish.
  • Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.
  • Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.
  • Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 24.8 g, Cholesterol 50.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 11 g, Sodium 963.3 mg, Sugar 3.7 g

SOUTHWEST STOVE-TOP SCALLOPED POTATOES



Southwest Stove-Top Scalloped Potatoes image

Make and share this Southwest Stove-Top Scalloped Potatoes recipe from Food.com.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1 1/3 lbs potatoes, unpeeled,sliced 1/8 inch thick (4 medium)
1 cup shredded monterey jack pepper cheese
1 (7 ounce) can diced green chilies
1 (7 ounce) can whole kernel corn, drained
1 tablespoon flour
1 tablespoon butter
1/4 teaspoon white pepper
1 cup milk

Steps:

  • Spread butter on bottom of 10 or 12-inch non-stick skillet, layer half the potato slices on bottom.
  • Layer half the cheese, chiles, corn, flour, salt and pepper on potatoes.
  • Repeat layers, ending with salt and pepper.
  • Pour milk over all.
  • Bring to simmer over high heat, reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes.
  • Uncover and cook 5 minutes longer.

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