Cream Cheese Scalloped Potatoes Recipe 465 Recipes

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 400°F (200 degrees C).
• Butter an 8x8 casserole dish.
• Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
• Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
• Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
• Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours (90min.) in the preheated oven.
• For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 180°C/350°F.
• Melt the butter in a saucepan set over medium heat.
• Whisk in the flour then cook for a minute or two until lightly golden.
• Slowly whisk in the cream and milk until the sauce is smooth.
• Add the nutmeg, cayenne, salt and pepper then reduce the heat and cook, stirring regularly, until the sauce is silky and thick.
• Remove from the heat and stir in the grated cheese.
• Peel and thinly slice the potatoes (½cm/¼inch thick).
• Place a layer of potatoes into an oven-proof baking dish (approximately 30cmx20cm / 9x13in) then season with salt and pepper.
• Pour over some of the cheese sauce. Repeat until all the potatoes and sauce has been used, covering the last layer of the potatoes with the remaining sauce.
• Cover the baking dish tightly with foil then place in the oven and allow to bake for 45-60 minutes or until a knife can easily be inserted.
• Remove from the oven, scatter over the grated Parmesan and place under the broiler for 5-7 minutes or until golden brown.
• Remove from the oven, allow to cool for 10 minutes then serve.

EXTRA-CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
• Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.