How To make Cheese Scalloped Potatoes/Carrots
2 cups water
2 teaspoons salt
optional
2 pounds potatoes (5 cups, pared and thinly sliced)
1 1/2 cups sliced onion
5 medium carrots (2 cups, pared) :
diagonally sliced
CHEESE SAUCE: 3 Tablespoons butter
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash cayenne 1 1/2 cups milk
1 1/2 cups grated sharp cheddar cheese
In large saucepan, bring water and salt to a boil. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain. Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute. Remove from heat; stir in milk and blend well. Brin mixture to boil over medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until melted. Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown top. Yield 6 servings.
How To make Cheese Scalloped Potatoes/Carrots's Videos
Southern Scalloped Potatoes | How To Make Scalloped Potatoes
Southern Scalloped Potatoes | How To Make Scalloped Potatoes
Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.
Ingredients
4 large russet potatoes
2 tbsps. unsalted butter
2 tbsps. all purpose flour
2 cups whole milk
1 tbsp Tony Chachere's creole seasoning
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/2 tsp ground black pepper
1/2 tsp whit pepper
1/4 cayenne
1 tsp paprika
1/4 tsp dried parsley
16 oz.,yellow cheddar
16 oz, Colby jack cheese
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This Is Your New Favorite Potato Recipe | Cheesy Loaded Baked Potato Casserole
The Potato is a staple amongst side dishes, and for good reason! Today I am going to show you an easy and simple way to elevate a classic! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
4 medium russet potatoes
6-7 strips thick cut bacon
1 cup yellow cheddar
1 cup white cheddar
1/2 boursin garlic and herbs
3 green onions
1/2 diced yellow onion
4 oz cream cheese
1 tbsp garlic
3 tbsp butter
1 cup whole milk
salt, pepper, garlic, onion powder
How To Make The BOMB Southern Scalloped Potatoes
❤️ SUBSCRIBE: Cheesy, creamy scalloped potatoes! One of my FAVORITE side dishes! These scalloped potatoes are not here to play any games! They are as soulful as it gets with all of that comforting cream and cheese. Mercy, yall, they are heavenly. I pair these up with grilled lamb, roasted asparagus, honey rolls and sweet iced tea for an amazing dinner. It even goes great with meatloaf and well…anything really!
They are so easy to make and I’ve included some great tips on my blog!
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CHEESY SCALLOPED POTATOES RECIPE | HOW TO MAKE SCALLOPED POTATOES | AU GRATIN POTATOES RECIPE
My easy to follow cheesy scalloped potatoes recipe (see complete ingredients below).
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Cheesy Scalloped Potatoes Recipe Ingredients:
1kg potatoes (thinly sliced)
1 block cheddar cheese
1/2 cup mozzarella cheese
25g or 1/4 block butter
1can evaporated milk
2tbsp flour
1/4 tsp black pepper
1/4 tsp basil leaves
1/2 tsp salt
Cheesy Scalloped Potatoes Recipe Cooking Procedures:
Preheat pan with 25g butter or margarine.
Gradually add 2tbsp flour and mix.
Add 370ml (1can) evaporated milk and stir until the mixture is smooth. (Better to add the milk gradually (not at once) so you can achieve smooth mixture easily)
Add 3/4 block grated cheese and mix.
Season with about 1/4 tsp pepper and 1/2 tsp salt. (You can adjust salt according to your taste).
Add the white sauce to your thinly sliced potatoes (1kg) and mix thoroughly until all potatoes are totally covered with the white sauce.
Then, transfer it to a baking dish.
Top it with the remaining 1/4 block grated cheddar cheese and 1/2 cup mozzarella cheese (optional)
Garnish with basil leaves or parsley (optional).
Cover it with aluminum foil.
Bake the potatoes for 40 mins covered and 20 mins uncovered.
(Make sure to preheat your oven for about 15 mins at 180°C.)
Remove it from the oven and let it cool before serving.
Hope you like it.
Thanks for watching!
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#potatoesrecipe #scallopedpotatoes #cheesyscallopedpotatoes #mysimplerecipe
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Garlic Parmesan Scalloped Potatoes and Carrots | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢¼ cup butter
▢½ medium onion finely diced
▢1 teaspoon fresh minced garlic about 1 clove
▢¼ cup all-purpose flour
▢1 cup low-sodium chicken broth
▢¾ cup heavy cream 30-35% fat
▢¾ cup low-fat milk
▢1 cup freshly grated Parmesan cheese divided
▢2 green onions thinly sliced
▢2 teaspoons salt
▢¼ teaspoon black pepper
▢1½ lbs Yukon gold potatoes peeled and thinly sliced
▢3 large carrots peeled and thinly sliced
Instructions
Pre-heat oven to 400 degrees F and lightly grease a 9x13 pan or casserole dish.
In a large skillet, melt butter over medium heat. Add onion and cook until starting to brown. Stir in garlic and cook for 1 minute.
Sprinkle in flour, cook, and stir until combined (you shouldn't see any flour left).
Whisk in broth, cream, and milk, and continue cooking and stirring over medium heat until thickened. Stir in ½ cup Parmesan cheese, green onions, salt, and pepper.
Combine potatoes and carrots in a prepared baking dish. Pour the sauce over the top of the potatoes and carrots, spreading evenly. Sprinkle with remaining ½ cup Parmesan cheese, cover with foil and bake in your preheated oven at 400 degrees F for 30-40 minutes (or more depending on how thin your vegetables are sliced) until potatoes and carrots are tender.
Uncover and broil until the top is lightly browned. Let it sit for 10 minutes before serving (will continue to thicken as it sits).
Cheesy Scalloped Potatoes - You Suck at Cooking (episode 117)
Scalloped potatoes, sometimes known as potatoes dauphinoise, often known as potatoes au gratin when cheese is added, usually do not contain scallops and nobody knows why.
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RECIPE
Select three medium russet potatoes, or cusset potatoes if you’re immature
Slice them 1/8th inch thick and throw any that don’t measure up against a window
Par boil them for 3 minutes
Par strain them for 20 seconds
MEANWHILE IT’S SAUCE TIME
3 tablespoons Butter: melt it in a sauce pan, which is a good pan for sauce
2 chopped garlic cloves: give them a nice hot butter bath
5 tablespoons all purpose wheat dust (flour) slowly whisk it in until it’s smooth and cook it for a couple to a few minutes
2 cups/500 ml milk: slowly whisk it in until it seems like you never had a golden smooth garlic mixture there previously
NOW IT’S FLAVOR TIME
1 veggie bullion cube: crumble and wangjangle
½ teaspoon salt
2 - 3 teaspoons mustard dust
Some pepper pepper pepper
Continue wangjangling until the sauce thickens, which will happen rather suddenly so keep your wits about you
Then add in a handful of cheddar if you want and take it off the heat
Put the potatoes and every molecule of sauce in a big bowl and fold them over until covered
Spray chemicals into a 9 X 9 baking dish and dump in the stuff
Put a layer of gruyere cheese on top if you want
Add a tin roof
350 for 45 minutes
Remove the tin roof
15 minutes or until browned on top
Let it set for 10 to 20 minutes
Serve on a plate and get scared by a potato lantern and also oddly stimulated when it starts dancing