Cheesy Yukon Gold Scalloped Potatoes Recipes

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°.
• Note: While the onions caramelize, measure out your remaining ingredients.
• Soften/Caramelize the Onions: Cut the onions into ¼ inch strings. Melt 2 Tbsp. butter and heat 1 Tbsp. olive oil in a large skillet over medium-low heat. Add the onions and ½ tsp dried thyme. Let them cook slowly for about 30 minutes, until they're brown and caramelized. Stir every few minutes. Once done, remove and set aside.
• Combined Butter & Flour: Increase heat to medium. Add 4 TBS butter to the pot along with the garlic. Cook for 1 minute and use a silicone spatula to "clean" the bottom and sides of the pot. Add 1 TBS flour at a time (4 total) and whisk to incorporate. Continue to whisk for 1 minute or until you can no longer smell flour.
• Add the Milk: Gradually add the milk, splashes at a time, and whisk to incorporate. If you add it too fast the roux will thin out too much. Bring to a boil, then remove from heat.
• Add Seasonings: Add ½ teaspoon mustard powder, ½ teaspoon salt, ¼ tsp pepper, and a pinch of cayenne. Stir to combine.
• Add Cheese: Let the roux cool down a bit. Reserve 1 heaping cup of cheddar cheese and gradually sprinkle the rest in. If the base is too hot when the cheese is added, the dairy will separate and the sauce will be grainy
• Stir in 2 TBS cream cheese, then add the caramelized onions.
• Slice the potatoes: Peel the potatoes, rinse, and pat dry. Cut them into thin and even slices, about 1/8 inch thick. (See post for visual.)
• Fill the Casserole Dish: Arrange half of them on the bottom of a lightly greased 9 x 13 baking dish and top with half of the cheese sauce. Add remaining potatoes and remaining cheese sauce. Top with remaining cheddar cheese.
• Bake: Cover and bake at 350 for 45 minutes. Remove cover and bake for 15 more minutes.
• Broil at 450 for up to 5 minutes, until the top is slightly browned, watch it carefully. Let sit for 5 minutes, garnish with fresh parsley, and serve.

CHEESY YUKON GOLD SCALLOPED POTATOES

Steps:

• 1. Wash & slice potatoes thinly and add to a large pot. Cover with cold water, add 1 1/2 teaspoons of kosher salt, and bring to a boil over medium high heat.Cook till tender about 15 to 20 minutes. Remove from heat and drain till needed. Preheat oven to 350 degrees F.
• 2. While potatoes are cooking add butter and olive oil to a large skillet and heat over medium high heat, till mixture is hot.
• 3. Add sliced onions and sweet peppers.
• 4. Add washed, cleaned and cored sliced fennel bulb.
• 5. Then add sliced mushrooms. Cook over medium high heat.Stirring to prevent sticking season with all of the spices,minced garlic, chopped chive, lemon pepper, salt if needed, & onion powder. Continue to cook till veggies are transparent, about 15 minutes or so.
• 6. Measure milk, heavy cream, and wondra flour in a medium size bowl, stir to blend together, then slowly add to cooked vegetables, stirring as you go, then allow mixture to thicken as it continues to cook over medium high heat. When mixture has become completely thickened remove from heat, till needed.
• 7. In the mean time drain the potatoes. Spray a 9X15X2 inch casserole dish with cooking spray. Then add about half of the potatoes, shingling them out to cover the entire bottom of the dish. Add half of the shredded sharp cheddar cheese.
• 8. Next add half of the shredded swiss cheese, parmesan & mozzarella.
• 9. Now add about half of the sauce mixture over the casserole.
• 10. Repeat steps with the remaining potatoes, cheeses and sauce.
• 11. Ending top layer with Mozzarella, swiss and cheddar cheeses. Chop a few of the fennel fronds to go over the top of the casserole. Top with a few additional pepper rings.
• 12. Cover with foil, and place in preheated 350 degree over, and cook for 1 hour. Then remove foil, and continue to cook for an additional 15 minutes. Remove from oven and let sit for about 15 minutes before serving.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.