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Chessy scalloped potatoes11/30/2023 Potatoes – Choose starchy potatoes like russets or Idaho potatoes.But if you’re one of those people to whom cilantro taste like soap, then by all means, skip it. Place the potatoes in a bowl and cover them with cold water. Cilantro might sound like a bizarre addition in scalloped potatoes, but you just have to trust me on this one, it’s delicious. How to Make Cheesy Scalloped Potatoes Slice + soak the potatoes: Slice the potatoes with a sharp knife or a mandoline.The only question is how much! □ I highly recommend grating freshly peeled garlic right before using for the best punch of flavor! Sprinkle with ½ cup shredded cheddar cheese. Spoon 1 cup of the milk mixture over the top. Spread one-third of the sliced potatoes evenly in the bottom of the prepared dish. With your hands, toss to coat the potatoes as evenly as possible. Plus, combination of 2 different cheeses adds more flavor. Sprinkle with the flour and remaining 1 teaspoon salt. Both cheeses melt beautifully and add nice creaminess to the dish. Cheese – Creamy buttery havarti cheese and melty mozzarella run the show here. Pairs perfectly with practically anything, especially with this perfect prime rib.Effortlessly impressive for any occasion Whisk in flour and cook 1-2 minutes, until raw flour smell is gone.Prime Rib Roast, Cider Roasted Chicken and this Crockpot Roast Beef Dinner are delicious main dish recipes too.There’s so much to love about this side dish: If you’re looking for main dishes to serve with these potatoes, you might like to try my Filet Mignon with Marsala Caramelized Onions or this Rosemary Pork Roast. I love to serve scalloped potatoes with filet mignon, roasted chicken or beef or pork.Īnd if you’re serving it as a dish to share with visiting guests, you better believe they will be excited to see that scalloped potatoes are on the menu. I think it’s safe to say that this is a pretty decadent side dish. Top with remaining potatoes, sauce and cheese. Top with half the remaining cream sauce and half the cheddar cheese. Add about half the potatoes, being sure to separate from each other as best as possible. I kind of like seeing the hint of red potato skin in the dish. For assembly: Spread about 1/3 cup cream sauce into the casserole dish. Uncover bake 20 minutes longer or until potatoes are tender. This recipe calls for red potatoes, and you don’t need to bother in removing the skin. Reduce heat add the cheese, salt, Worcestershire sauce and pepper. Let stand several minutes before serving. Bake, uncovered for one hour to one hour and 20 minutes, until soft and tender all the way through when tested with a knife and lightly browned on top. No one wants any dry potatoes in their scalloped potatoes dish! Pour sauce slowly over potatoes take a knife and nudge the layers a bit, so the sauce seeps down throughout. You can tell from the photos that this recipe is generous with the sauce. Ingredients 4 cups thinly sliced potatoes, (Yukon Gold or Russet about 2 pounds give or take) 3 tablespoons butter 3 tablespoons flour 1 1/2 cups milk 1. Arrange half of the potato slices to the bottom of a 9x13 baking dish. After frying for 30 seconds, stir in the cream and salt & pepper. Sprinkle half of the cheese mixture over potatoes. In a small saucepan, add the butter and garlic. In a 9x13 glass baking dish, arrange half of the sliced potatoes, allowing them to overlap a bit. The buttery breadcrumb topping is a good addition too. Grate the cheese, and slice the potatoes with a mandoline. I do love a good cheese sauce mixed with my scalloped potatoes (and we have one here). I have shared quite a few scalloped potato recipes here on RecipeGirl, but these Cheesy Scalloped Potatoes are truly the most delicious. These Cheesy Scalloped Potatoes are my favorite scalloped potatoes recipe of all time.
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