Herb Scalloped Potatoes Recipes

HERBED SCALLOPED POTATOES AND ONIONS

Herbed Scalloped Potatoes and Onions image

You can prepare this side dish in the morning, then put it in the oven later.

Provided by Autumn Pumpkin

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

Ingredients

5 large potatoes, peeled and thinly sliced
¾ cup chopped onion
3 tablespoons butter
¼ cup all-purpose flour
1 ¾ cups low-sodium chicken broth
2 tablespoons mayonnaise
2 cloves garlic, minced
¾ teaspoon salt
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
¼ cup chopped fresh chives

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
Layer potatoes and onion in prepared baking dish.
Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 60.4 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 410.3 mg, Sugar 3.6 g

MOM'S SCALLOPED POTATOES

Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

HERB SCALLOPED POTATOES

Herb Scalloped Potatoes image

I got this recipe from Veganomicon. I play around with the seasonings sometimes depending on the mood I'm in, but this is a great side dish for any meal!

Provided by Mrs.Muffins

Categories Potato

Time 1h

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs potatoes, sliced into 1/8 in. slices
3/4 cup vegetable broth
1/2 cup soymilk
1 tablespoon olive oil
3 garlic cloves, minced
3 tablespoons flour
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon paprika
black pepper
salt

Steps:

Preheat oven to 400°F; lightly grease a 9x13 glass dish.
Layer potatoes allowing them to slightly overlap.
Pour most of the vegetable broth over the potatoes.
Pour the soy milk and drizzle olive oil over potatoes.
Scatter minced garlic over everything and then sprinkle 2 tbsp of flour over them.
Drizzle with remaining vegetable broth to wet, then sprinkle with the last of the flour and spices.
Cover loosely with aluminum foil and bake for 35 minutes.
Uncover and bake for an additional 15 minutes.

Nutrition Facts : Calories 349.2, Fat 6.2, SaturatedFat 0.9, Cholesterol 0.6, Sodium 244.1, Carbohydrate 65.5, Fiber 7.8, Sugar 3.4, Protein 9.8

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Scalloped Potatoes with Goat Cheese and Herbes de Provence image

Categories Milk/Cream Herb Potato Side Bake Christmas Casserole/Gratin Goat Cheese White Wine Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Serves 8

Number Of Ingredients 10

Ingredients

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
*A dried herb mixture available at specialty foods stores and some supermarkets.

Steps:

Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

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