Scalloped Potatoes.. anyone have a super recipe

Sierra

Scalloped Potatoes.. anyone have a super recipe

Sierra

Oh, I know they are not that healthy

but I love them

need a treat soon!

Hugs, Sierra

suemed8749

Oh yes, Sierra - I made Emeril's recipe for Easter (using Swiss cheese), and it was the HIT of the dinner. I'm at work - I'll post the recipe tonight when I get home. OOh, now I think I'll make them this weekend!

Another scalloped potato lover,

Sue

suemed8749

I forgot about the 4 cups of heavy cream - yikes! I probably used half & half or part milk.

Emeril's Scalloped Potatoes

1 tsp butter

4 cups heavy cream

2 tsps salt, divided

a tsp fresh ground black pepper

3-3 1/4 lbs Idaho Potatoes, peeled and cut into 1/4 slices

8 oz Swiss cheese, grated

Preheat oven to 350. Lightly grease a 2-qt dish with the butter.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 tsp salt and pepper, stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat and simmer until the potatoes are barely fork tender, about 10-12 min, remove from heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the baking dish, forming an even layer. Top with 1.3 of the cheese, continue layering, ending with cheese on top Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

(Edited to change the oven temp to 350)!!!!!

Sierra

Hello there:

oh boy tks.. I cant wait for this

lets see, Ill just have a salad with it..

LOL

Ive printed it off right now

from the library

Take care

O/T  PS.. I like your picture very much

the shade of your hair

apple

i used to hate scalloped potatoes.. my mom made them with skim milk and velveeta cheese.

my 12 yr. food lovin son makes them for quite often..

he makes a medium white sauce.. something like 2 tbls.. flour and butter stirred and cooked then 2 cups of milk added.. to this he adds various grated cheeses.. and pours them over sliced raw potatoes. they are awesome.  a little too 'fat' for my tastes, but i love seeing a dish on the table that i didn't make. 

crazy4carrots

Heres' a VERY easy recipe -- actually it's called Potatoes au Gratin, and can be made with regular or sweet potatoes:

4 medium potatoes, very thinly sliced (use a mandolin if you have one)

1 medium onion, very thinly sliced

Layer them in a low-sided baking dish, and sprinkle salt and pepper on each layer.

Cover with about 1 cup of 18% cream (or half and half).

Spread grated parmesan or aged asiago on top, and sprinkle with dried oregano.

Bake for 35-45 minutes in a 350 oven.

Easy-peasy!!!

suemed8749

Thanks Sierra! That picture was at my daughter's wedding - I went in that morning and had my hair cut and colored. It was really raggedy after growing out after chemo and that mouse gray color. I liked it so much that I still go to that stylist and I'm keeping it short for the first time in my life. Hope the potatoes were great! I'm saving the other recipes.

jader

You can actually make this in a healthy way .. replace the potatoes with CAULIFLOWER. 

Really. Just make it the same way with cauliflower sliced like you would a potato.  I do it for mashed potatoes, potato salad and yes, scalloped potatoes.

Sierra

Hey gals:

Im starving here.. (at the library right now)

Linda:  Asiago is delish.. tks

and also cauliflower

Ill try the others

give me a chance..

tks again..

nice salad and some vino

and we're off!

Hugs, Sierra

O/T Hi Sue:

Well, yes I keep mine short now

try to grown the top out a bit

and get a blonde piece onit

but it pulls my face down, now that Im older LOL

Enjoy!!!

janey47

This is as easy as opening a can of spaghetti-os, and it's amazingly delicious.  True story:  My ex mother in law always claimed that I was a horrible cook and she couldn't stomach any of the food I made.  We caught her sneaking seconds of these.  That should tell you how good it is.  Don't worry about the cream -- everyone needs cream in their life.

From the June 1991 issue of Bon Appetit:

 8 Servings

2 cups whipping cream
1 5-ounce package Boursin cheese with herbs
3 pounds red new potatoes (unpeeled), scrubbed, thinly sliced
1 1/2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees fahrenheit. Butter 9x13x2 inch baking dish. Stir whipping cream and Boursin cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth. Arrange half of sliced potatoes in baking dish in slightly overlapping rows. Generously season potatoes in dish with salt and pepper. Pour half of cheese misture over. Arrange remaining potatoes in slightly overlapping rows atop potatoes in dish. Generously season with salt and pepper. Pour remaining cheese mixture over potatoes. Bake until top is golden brown and potatoes are tender when pierced wtih knife, about one hour. Sprinke with chopped fresh parsley & serve.

janey47

Recipe #2 -- Sweet Potato Gratin with Chipotle Cream Sauce

This is from Bobby Flay's Mesa Grill cookbook -- it's great -- it's sweet and it's warm and it's just a really unexpected way to use sweet potatoes without making them disgustingly cloying LOL

Serves 4-6

Ingredients

2 cups heavy cream

1 tablespoon chipotle chile puree*

4 medium sweet potatoes, peeled and sliced 1/8 inch thick

Butter

Salt and pepper

Preheat oven to 375°F.

Whisk cream and chipotle puree together.

Butter a 10-inch square baking dish and arrange about half the potato slices in an even layer on the bottom of the dish. Drizzle with half the cream mixture, season with salt and pepper.

Repeat procedure, pressing down the gratin until totally submerged in cream mixture.

Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 30-45 minutes until cream has been absorbed and top is brown. Let rest for 10 minutes before slicing.

* To make chipotle chile puree - process 1 can of chipotle peppers in adobo sauce in the bowl of a food processor until pureed.

Anonymous

AU GRAUTIN POTATO CASSEROLE

1 (32 oz) pckg hash browns (usually found by the eggs)
1 (16 oz) container sour cream
2 cups (8oz) shredded cheddar cheese
1 (10-3/4 oz) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal (I put them in a bag and smash them with a hammer lol)
1/4 cup melted butter

STIR/COMBINE - first 6 ingredients in a large bowl
SPOON - potato mixture into a lightly greased 13x9 baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter
BAKE - at 350 deg for 1 hour and 20 mins or until bubbly

Sierra

Hi Gals:

Oh NO:  so many good ones, where shall I

start, I love cheese, unfortunately but

it is Christmas time soon

and I will be doing a few of these

I have toprint them all off now at the library

Take care

Laura, I like that headband, a v. pretty shade

Hugs, Sierra

Janey:  the s. taters one sounds delish

and ps Im laffing re the MIL>> jealous!!! LOL

also the boursin cheese good!

janey47

:-D  Glad that made you laugh!  The one thing I regret about my divorce is that I don't have her as the arbiter of my cooking prowess any more LOL 

Both of those recipes are terrific & shockingly easy.

Here's another one that includes cheese but isn't a potato recipe.  These are addictive & SUPER easy, and they'll impress everyone because no one will believe that you just whipped them up in a heartbeat ;-)

CHEESE PUFF GOUGERE

Serves 6 - 8 (according to the recipe. In real life, 2 people can eat all of these in one sitting and 6 - 8 people will get into a fight over them)

Preparation -- 10 minutes
Baking -- 45 minutes

1 cup milk
1/4 cup butter, cut in pieces
1/2 teaspoon salt
Dash of pepper
1 cup all-purpose flour, unsifted
4 eggs
1 cup shredded Swiss cheese

Preheat oven to 375 degrees fahrenheit.

In a heavy, 2 quart saucepan, heat the milk, butter, salt, and pepper, bringing to a full boil. Add the flour all at once, stirring constantly with a wooden spatula or spoon. Almost immediately, the dough will leave the sides of the pan and form a ball. Remove from heat.

With the wooden spatula, beat the eggs into the dough, one at a time, until the mixture is smooth and well blended. Stir in half the cheese. Do not be concerned about the sticky consistency of the dough.

Using 3/4s of the dough, place 8 spoonfuls in a circle on an ungreased baking sheet. The mounds should barely touch each other, forming a circle about 8 inches in diameter with a 2-inch space in the center. With the rest of the dough, place a smaller mound on top of each larger one. Sprinkle remaining 1/2 cup cheese over all.

Bake for 45 minutes or until puffs are lightly browned and crisp. Try not to open the oven door for the first 40 minutes of baking. Serve immediately.