THE BEST SCALLOPED POTATOES RECIPE
These are hands-down the best scalloped potatoes you'll ever have. They even beat many of the 5-star restaurants I've tried like Mastro's. They are the perfect side dish for any evening or holiday feast and this recipe uses no heavy whipping cream. This actually makes them taste even better!
Provided by Sondra Barker
Categories Side Dish
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees and lightly butter a square pyrex oven pan.
Nutrition Facts : ServingSize 1 cup, Calories 357 kcal, Carbohydrate 33 g, Protein 17 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 1066 mg, Fiber 4 g, Sugar 4 g
HIDDEN-VEGGIES SCALLOPED POTATOES
Get your veggie fix with this Hidden-Veggies Scalloped Potatoes recipe. Made with beans, carrots, onions, cream cheese, potatoes, cheddar cheese and more, this Hidden-Veggies Scalloped Potatoes recipe will be a new family-favorite.
Provided by My Food and Family
Categories Festive 2020
Time 1h45m
Yield 12 servings (1/2 cup each)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Bring water, beans, carrots, onions, bouillon cube and thyme to boil in saucepan; simmer over medium-low heat 10 min. or until carrots are tender.
- Pour hot vegetable mixture into blender; cover with kitchen towel. Blend on low speed 2 min. Add cream cheese; blend until smooth.
- Place 1/2 the potatoes in 8-inch square baking dish sprayed with cooking spray; cover with 1/2 the hot vegetable sauce. Repeat layers. Top with cheddar; cover. Place on baking sheet.
- Bake 1 hr. 5 min. or until potatoes are tender, uncovering after 45 min.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
SCALLOPED POTATOES AND VEGETABLES
Make and share this Scalloped Potatoes and Vegetables recipe from Food.com.
Provided by loof751
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir together soup and milk in a large mixing bowl. Stir in potatoes, mixed vegetables, and 1 cup cheese. Pour into a greased 13x9 casserole dish.
- Bake, covered at 350 degrees for 45 minutes. Uncover and bake for 30 more minutes, until potatoes are tender.
- Remove from oven and sprinkle with remaining 1 cup cheese. Let stand 5 minutes before serving.
SCALLOPED POTATOES WITH ROOT VEGETABLES
Make and share this Scalloped Potatoes With Root Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Line slow cooker with foil collar and spray with vegetable oil spray.
- Using food processor fitted with 1/4-inch slicing disk, slice potatoes, carrots, and parsnips.
- Microwave sliced vegetables and 2 T cream in covered bowl, stirring occasionally, until vegetables are almost tender, 6-8 minutes.
- In large bowl, microwave remaining cream, broth, cornstarch, butter, garlic, salt, pepper, and thyme, stirring occasionally, until thickened, about 1 minute.
- Slowly whisk in 3/4 c cheddar until evenly melted.
- Spread half of sauce in prepared slow cooker.
- Arrange vegetable mixer over sauce into even thickness and press gently to compress layers.
- Spread remaining sauce over top.
- Cover and cook until vegetables are tender, 5-6 hours on LOW or 3-4 hours on HIGH.
- Remove foil collar.
- Sprinkle with remaining ½ c cheddar and let sit until cheese is melted and casserole is cooled slightly, about 20 minutes; serve.
- **To make a foil collar-fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide for a large slow cooker or 12 by 4 inches for a small slow cooker; then press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking and the collar will prevent the food from cooking unevenly.
Nutrition Facts : Calories 335.8, Fat 21.6, SaturatedFat 13.3, Cholesterol 73.3, Sodium 580, Carbohydrate 28.9, Fiber 5.7, Sugar 6.1, Protein 8.4
SCALLOPED POTATOES AND VEGGIES
If you're like me, you're always searching for easy side dishes. This vegetable medley in a creamy cheese sauce couldn't be simpler. It uses ingredients you likely have on hand and costs 24¢ a serving. -Linda Renberger Derby, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe dish, combine the potatoes, carrots, onion and water. Cover and microwave on high for 5-1/2 minutes. Add peas; cook 3 minutes longer or until vegetables are tender., Meanwhile, in a 1-qt. microwave-safe dish, combine the flour, seasoned salt, mustard, pepper and milk until smooth. , Microwave, uncovered, on high for 3-4 minutes or until thickened and bubbly, stirring occasionally. Stir in cheese until melted. Drain vegetables; add cheese sauce and toss.
Nutrition Facts : Calories 167 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 475mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
SCALLOPED VEGETABLE CASSEROLE
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
- Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
- Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.
MOM'S SCALLOPED POTATOES
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
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
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
- Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
- In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
- Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
- Add the sliced veggies to the batter and stir well until the slices are well-coated.
- Add half of the vegetables slices to the prepared pan and flatten with a spoon.
- Sprinkle the cheese over the vegetables.
- Top with the rest of the vegetables and cover the pan with aluminum foil.
- Bake for about 1½ hours, until the vegetables are fully cooked and tender.
- Let cool for at least 10 minutes, and release the springform, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
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