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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes


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Delicious scalloped potatoes, thinly sliced potatoes baked with butter, bacon, onion, chives, parsley, Gruyere, Parmesan and cream. Homemade is always better.

Photography Credit:Elise Bauer

How To Make Scalloped Potatoes

There are many ways to make delicious homemade scalloped potatoes. For this version, I consulted several books—Kitchen Sense, two James Beards, and the Joy of Cooking. These are easy scalloped potatoes: basically you layer thinly sliced potatoes with any number of extras—cheese, onions, parsley—add milk or cream, and bake. The potatoes absorb the liquid as they cook, the cheese melts, the top gets browned, and voila – creamy scalloped potatoes.

A Tip for Perfectly Cooked Scalloped Potatoes

A quick tip for how to make scalloped potatoes: use a shallow casserole dish. The one I used here ended up stacking the potatoes a little too high and I had to add a half hour or so to the cooking time. What you don’t want is for your scalloped potatoes to be be crispy browned on top and not-cooked-enough potatoes inside. If you need a faster cooking time, Joy of Cooking recommends parboiling the potatoes first for a few minutes.

Creamy Scalloped Potatoes Recipe

You'll need 2 slices of cooked bacon for this recipe, so start the bacon cooking and then prep the other ingredients.

Ingredients

  • 3 Tbsp butter
  • 2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
  • 1 large yellow or white onion, thinly sliced
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh chives (optional)
  • 2 thick slices of bacon, cooked and chopped
  • 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
  • 1/2 cup grated Parmesan cheese (about 2 ounces)
  • 2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
  • Salt and pepper

Method

1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

2 Layer casserole dish with potato slices, cheese, bacon, parsley, chives, Parmesan: Layer the bottom of the casserole dish with a third of the potato slices. Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese. Layer on half of the bacon, and half of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on a third of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

3 Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

4 Half-way through baking, top with remaining cheese: Cover the casserole with aluminum foil and bake at 350°F in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese.

5 Return to the oven for an additional 30 to 40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

For a faster cooking time, you can first parboil the sliced potatoes for 8 minutes in boiling water, patting them dry, and then layer them in the casserole pan. Bake for roughly 20 minutes covered and 15 to 25 minutes uncovered, or until the potatoes are tender and the liquid is mostly absorbed. Total oven cooking time is 35 to 45 minutes.

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Recipe Summary

  • 1 clove garlic, lightly smashed and peeled
  • Unsalted butter, room temperature, for pan
  • 4 pounds Yukon Gold potatoes (8 medium)
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 tablespoon lightly packed fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 6 ounces Gruyere, coarsely grated (2 1/4 cups)

Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.

Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.

Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.

Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.


Recipe Summary

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup whipping cream, half-and-half, or light cream
  • ¼ cup grated Parmesan cheese
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
  • Snipped fresh chives (optional)

In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).

Arrange half the potatoes in overlapping slices along the bottom of a buttered 2-quart shallow casserole or baking dish. Spread half the sauce over the potatoes. Repeat potato and sauce layers.

Bake, covered, in a 325° oven for 40 minutes. Uncover and bake for 25 to 35 minutes more, until edges are brown and potatoes are tender when pierced with a knife. If desired, sprinkle with snipped chives before serving.


For the Love of Heavy Cream: 5 Scalloped Potato Recipes to Indulge In

Mashed, baked, fried and roasted potatoes get a whole lot of love, but, in our eyes, the unsung hero of the spud side genre is a bubbling casserole dish of decadent scalloped potatoes, hot and fresh out of the oven. Load up on the cheesiest and creamiest scalloped potato recipes, from classic to unconventional.

Look, it doesn't take rocket science to get why Tyler Florence's top-rated Scalloped Potato Gratin (pictured above) hits the ground running with over 500 reviews. It's all about his technique, as the thin-sliced potatoes go from raw to soft and delicious when baked in a casserole dish with thyme- and nutmeg-infused heavy cream. In the end, the inside of the dish is tender while the top gets that perfectly crispy effect that'll have you reaching for seconds.

ReeDrummond_ScallopedPotatoesandHam_H

Chef Name: Ree Drummond Full Recipe Name: Scalloped Potatoes and Ham Talent Recipe: Ree Drummond's Scalloped Potatoes and Ham as seen on The Pioneer Woman FNK Recipe: Project: Foodnetwork.com, Back to School/Sandwich Central/Dinner and a Movie/Sides Show Name: The Pioneer Woman Food Network / Cooking Channel: Food Network

Photo by: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved

For a true stick-to-your-ribs dish, dig into The Pioneer Woman's Scalloped Potatoes and Ham. She layers thin-sliced potatoes with diced ham, Monterey Jack cheese, and a blanket of thick and luscious cream sauce. Ree Drummond leaves the skin on the potatoes for pure laziness' sake, and she goes for medium-sized potatoes.


Tips for the Best Potatoes

This recipe is super easy, and comes together in around 30 minutes. But there are some ways to make it fool-proof!

  • When slicing your potatoes, be sure to keep them relatively thin. Thick potatoes will need far longer to cook through when layered in the dish.
  • Cut the onions thin, too, so that they will soften enough during the bake time.
  • A great way to achieve uniform thin slices is to use a mandolin. They are inexpensive and can be used for all kinds of slicing with an adjustable blade.
  • To cut down on the cooking time, try microwaving the potato slices for five minutes before layering them in the dish. Add a touch of water to the bowl and be sure to cover with cling film.
  • You could also try boiling them. Just be sure to drain them well.
  • As mentioned, Yukon gold is my best option when it comes to this dish. They cook perfectly and hold their shape, whereas other potatoes would turn to mush.
  • Another option would be to use red potatoes since they are much less starchy than other varieties.
  • Rub the dish with a clove of garlic before greasing to impart some subtle flavor.
  • Butter the dish before adding in the potatoes so that they don&rsquot stick.
  • For a lovely brown and crisp top, broil the dish for a few minutes when the cooking time is up.

Yes! This creamy scalloped potato recipe can be made a day ahead or even just earlier in the day. Make them ahead, let them completely then place covered in the refrigerator. When you are ready to warm them, allow them to come to room temperature then reheat them, uncovered at 325° for 20-30 minutes.

Add some diced ham pieces to make this recipe a main course option! Also a great recipe to use with any leftover prime rib pieces! Toss chopped ham or beef right in at the time you are putting the potatoes into the baking dish before pouring the milk over the top.

SERVING/PAIRING SUGGESTIONS: These pair well with these Fall of the Bone BBQ ribs, the Rack of Lamb or this simple parmesan crusted pork chops. I&rsquove also served them the second day when making Prime Rib Sandwiches from the Prime Rib Recipe here! (Did I mention that Prime Rib Recipe is also 4 ingredient and the easiest Fancy meal you will ever make for company?)


Directions

Peel and thinly slice potatoes.

Toss slices in 1 cup water and ½ teaspoon cream of tartar. Drain.

Put half of sliced potatoes in greased crock pot.

Top with half of onion slices, flour, salt and pepper.

Add remaining sliced potatoes and onions.

Sprinkle with remaining flour.

Add butter and undiluted soup.

Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours).

Add cheese slices 30 minutes before serving (Recipe may be doubled for 5-quart model).


Difference Between Potatoes Gratin and Scalloped Potatoes

So what’s the difference between potatoes gratin and scalloped potatoes? Many of us use these terms interchangeably, and at this point there is no clear definition for each, so when you see one or the other in a recipe title, or on a restaurant menu, you might get any version of these sliced potatoes dishes.

Origin-wise, it seems that these were the differences between the two potato casseroles:

  • Potatoes gratin are baked in a creamy sauce and topped with cheese sometimes cheese is also included in the creamy sauce. Scalloped potatoes are made with a creamy sauce, but no cheese.
  • Potatoes gratin and scalloped potatoes may or may not have bread crumbs as part of the topping.
  • Potatoes gratin have very thinly sliced potatoes, classically cut with a mandolin. Scalloped potatoes are often more thickly cut.

These Creamy Scalloped Potatoes are the perfect way to round out any holiday meal.

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Hy-Vee Recipes and Ideas

It's hard to turn down a serving of creamy scalloped potatoes. That's what makes this a great go-to side or potluck dish.

Watch it being made by a first-timer on I Think I Burnt the Water at HSTV.com .

Recipe Tags

Servings and Ingredients

Ingredients

Things To Grab

  • 3-quart shallow baking dish
  • Hy-Vee nonstick cooking spray
  • Small bowl
  • Aluminum foil

Directions

Preheat oven to 375 degrees. Spray a 3-quart shallow baking dish with nonstick cooking spray set aside.

In a small bowl, stir together soup, gravy, and milk. Layer half of the sliced potatoes, onion, ham, and soup mixture in the baking dish. Repeat layers cover baking dish with aluminum foil.

Bake for 40 minutes. Uncover dish, and continue baking for additional 25 minutes, topping potatoes with cheese for the last 5 minutes of baking. Bake until the potatoes are tender and the cheese has melted. Remove from oven and let stand 10 minutes before serving.


Creamy Parmesan Scalloped Potatoes

These Scalloped Potatoes are going to become an instant favorite at your home. They are SO creamy and delicious. And you are going to love the parmesan cheese inside. They are baked to tender potato perfection and the top will have a delicious crisp parmesan crust. Then you dig in to the creamy, delicious and cheesy layers.

Whether you are making these for a special occasion, holiday or any family dinner, you are going to LOVE these! It’s perfect for any meal. They’re comforting and hearty. Everyone is going to love these cheesy creamy potatoes.


Scalloped Potatoes and Ham

This is one of my&mdashbut most definitely my kids&rsquo&mdashfavorite way to use up leftover ham.

Make good use of your leftover Easter or Christmas ham whip up this yummy comfort food casserole. With a salad on the side, it's a meal in itself!

russet or Yukon Gold potatoes, washed thoroughly

grated Monterey Jack cheese

  1. Preheat oven to 350 degrees. Butter a large casserole dish.
  2. Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
  3. Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)
  4. Combine the two grated cheeses. Set aside.
  5. Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
  6. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
  7. Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
  8. (Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

Happy Day-After-Easter! How was your weekend? Did you dye Easter eggs? Did you eat chocolate? Did you eat ham? What&rsquos your social security number?

Just kidding on that last part.

But speaking of Easter ham: they&rsquore scrumptious, aren&rsquot they? Whoever invented ham should be sainted. I mean canonized. And I don&rsquot really mean that it&rsquos just a figure of speech. It&rsquos my own special way of saying this: I like ham.

The thing about Easter hams, though, is that they&rsquore enormous. And you often have a slew leftover.

This is one of my&mdashbut most definitely my kids&rsquo&mdashfavorite way to use up leftover ham. (Or any ham, for that matter.) They could eat this weekly for the rest of their lives.

Thoroughly wash, scrub, bathe, massage, and manicure three pounds of potatoes. Russets are best, but Yukon Golds work swimmingly as well.

Grab some of that there Easter ham.

Dice up an onion, too. Have a good, cleansing cry while you&rsquore at it.

Then grab a couple of tablespoons of butter. It&rsquoll make everything all better.

Measure some half-and-half and heavy cream in a pitcher, then nuke it in the microwave (how else would you nuke something, Ree?) for a minute or so, just to warm it up a bit. Then add 1/4 cup of flour&hellip

A little bit of salt (definitely go easy on the salt since there&rsquos both cheese and ham in the dish)&hellip

Just whisk it together so it&rsquos all combined.

Grate up some cheese. I used regular and white cheddar, but cheddar and Monterey Jack is a great combination.

Melt the butter in a skillet, then throw in the chopped onions&hellip

Stir it around and cook it for a minute or two&hellip

Then throw in the diced ham&hellip

And cook it around for another two or three minutes till it&rsquos all heated up. Remove it from heat and set it aside.

Meet My Monstrous Mandoline. (That should be a title of a horror movie.) I&rsquove had it since the dark ages. Well, the nineties anyway. If you have a mandoline, great&hellipbut you can also use a Japanese slicer (sold in lots of supermarkets these days) if you have access to one. The idea is to slice the potatoes as thinly as you can, so if you don&rsquot have a slicer, you&rsquoll definitely need a sharp knife.

Till you have a bunch of 1/8-inch slices.

And now. A note. To help the potatoes along, you can plunge the slices into boiling water for a few minutes just to start the cooking process. Drain them, then go ahead with the assembly process.

And now. Another note. I&rsquom too lazy to do this most of the time. I just try to bake the casserole long enough for the potatoes to bake on their own. But if you have the time, the motivation, the inclination, or the intestinal fortitude, go ahead and boil &rsquoem first.

When you&rsquore ready to assemble the casserole, butter a big ol&rsquo baking dish.

Layer a third of the potato slices in the pan&hellip

Followed by a third of the ham/onion mixture, a third of the cheese, and a third of the cream mixture.

Repeat with another layer of potatoes, another layer of ham&hellip

Another layer of cheese, and another third of the cream mixture.

End with a final layer of potatoes&hellip

And the rest of the liquid!

Note that I went easy on the cheese amount in this recipe, so you shouldn&rsquot expect a thick layer of cheese each time. Same with the ham&mdashjust a sprinkling!

Sprinkle the top with a little more pepper&hellip

Then cover the dish with aluminum foil and bake it at 350 for 40 minutes.

After that time, take off the foil and bake it for another 20 minutes or so, until it&rsquos nice and bubbly and hot and perfect.