Crusted Scalloped Potatoes Recipes

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
• Mix Parmesan cheese, rosemary, and garlic together in a bowl.
• Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
• Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
• Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
• Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
• Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
• Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

SCALLOPED POTATO-CRUSTED RIB EYE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
• Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
• Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
• In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
• Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
• Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
• Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
• Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
• Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
• Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
• Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
• Enjoy!

CRUSTED SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Melt 2 tbsp butter on medium heat.
• Stir in 1 tbsp flour.
• Add the milk in slowly, constantly stirring.
• Stir until it's all well blended and a little bit thickened.
• Add salt and pepper to taste.
• Grease a baking dish.
• Slice potatoes very thin and chop onions finely too.
• Alternate layers of onion and potato.
• Pour sauce over everything.
• Cover with bread crumbs.
• Sprinkle melted butter over it all.
• Bake covered for 1 hour.
• Uncover and bake for 15 minutes more.

ALL-CRUST SHEET-PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
• Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

PARMESAN-CRUSTED POTATOES

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

SCALLOPED POTATOES

Steps:

• Place one layer of sliced potatoes on bottom of 9 x 13 inch casserole dish.
• Cut butter into pieces and dot potatoes with 1/3 of butter.
• Top with 1/3 diced onion evenly distributed.
• Sprinkle with 1 tablespoon of flour, salt and pepper.
• Repeat two more times for a total of 3 layers.
• Top with can of condensed (undiluted) cream of mushroom soup, spread evenly.
• Cover and cook at 350º for 45 minutes to 1 hour.