SCALLOPED POTATOES AND CARROTS
I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.
Nutrition Facts :
SCALLOPED POTATOES & HAM
With a creamy flavorful sauce, chunks of ham, and sliced potatoes, this main dish has become a tried and true family favorite recipe.
Provided by Erika at Living Well Mom.com
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees.
- In a saucepan, melt 4 tablespoons of butter. Stir in flour, parsley, salt, thyme, pepper, and minced onion until smooth. Gradually add milk and bring to a boil over medium heat. Whisk to keep smooth. Cook and stir for 2 minutes.
- In a greased 2.5 quart casserole dish, layer potatoes and ham with sauce spooned over. Repeat layers (usually 3-4). Top with the remaining sauce.
- Cover and bake for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter and bake, uncovered, for 15-20 minutes longer or until potatoes are fully tender.
Nutrition Facts : ServingSize 1 scoop, Calories 353, Sugar 7.2 g, Sodium 470.2 mg, Fat 15 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 38 g, Fiber 2.2 g, Protein 18 g, Cholesterol 64.7 mg
SCALLOPED POTATOES WITH CARROTS AND HAM RECIPE
Provided by Melzie
Number Of Ingredients 7
Steps:
- Coat a 2 qt nonstick saucepan with nonstick spray and heat the pan for 1 minute over medium heat. Add the ham and onions to the pan and sauté the mixture until the onions are tender. Remove the ham-onion mixture from the heat and stir in the soup, milk, and parsley. Coat a 2 qt shallow baking dish with nonstick spray. Arrange half of the potatoes and half of the carrots in the dish. Spoon half of the soup mixture evenly over the top. Cover with the remaining potatoes and carrots. Top with the remaining soup mixture. Cover the dish with foil and bake at 350 for 30 minutes. Uncover and bake until hot and bubbly, about 10 minutes. 1/8 = Cal 133, Fat 2.4, Fiber 2.4, Cholesterol 3 mg, sodium 139 mg.
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