Cheddar Parmesean Scalloped Potatoes

 

Potatoes always get my attention!

I need to get away from those boxed potato mixtures, this type of recipe is so much better.

Source:  https://www.gimmesomeoven.com/scalloped-potatoes-recipe/

Ingredients

3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cup all-purpose flour
1 cup chicken or vegetable stock
2 cups whole milk (or half and half)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
1/2 cup freshly-grated Parmesan cheese, plus extra for serving

Instructions

Prep oven and baking dish: Heat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.

Sauté the onion and garlic. Melt butter in a large saute pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.

Simmer the sauce. Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens.  (Avoid letting it reach a boil.)  Then remove from heat and set aside.

Layer the potatoes.  Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.   Sprinkle  1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes,  cream sauce, and cheddar cheese.

Bake: Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Remove foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.

Serve. Serve warm.

Southern Potato Bake

 

Looks delicious!!

A potato casserole is comfort food at its best.  

Check this one out . . .

What You'll Need

• 1 (10-1/2-ounce) can cream of broccoli soup
• 1 (16-ounce) container sour cream
• 8 ounces shredded sharp Cheddar cheese
• 3 tablespoons finely chopped onion
• 1 stick butter, melted, divided
• 1 (32-ounce) package frozen southern-style hash browns
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cup corn flakes, coarsely crushed
• 
  

What to Do

1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. In a large bowl, combine soup, sour cream, cheese, onion, and 1/2 stick butter; mix well. Stir in hash browns, salt, and pepper; pour into baking dish.
3. In a small bowl, combine corn flakes and remaining butter; mix well. Sprinkle over potatoes.
4. Bake 55 to 60 minutes, or until heated through and golden brown.

SOURCE:  https://www.mrfood.com/Potatoes-Rice/Southern-Potato-Bake

Chive and Onion Hash Browns

This hash brown casserole sounds and looks seriously delicious!

Ingredients

1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed



Directions

Preheat oven to 375°. 

Combine the first five ingredients in a Dutch oven, cook and stir over medium heat until blended. Stir in potatoes.

Grease a 13x9-in. or 3-qt. baking dish.  

Layer 1/3 of the hash brown mixture and 2/3 cup Swiss cheese and sprinkle with 1 tablespoon chives. Repeat layers. 

Top with remaining hash brown mixture and cheese; dot with butter.

Bake, covered for 35 minutes. 

Bake, uncovered for 10-20 minutes longer or until edges begin to brown and potatoes are heated through. 

Let stand 10 minutes before serving. Sprinkle with remaining chives. 

Yield: 12 servings (3/4 cup each)

Photo and recipe source

Originally published as Chive & Onion Hash Brown Potatoes in Taste of Home December/January 2012, p35

Potato Casserole by Trisha Yearwood

Trisha describes this side dish as a mashed potato casserole.

Doesn't it look delicious?

Sometimes the simplest of meals are the best.

I'd never heard of mayonnaise and sour cream together for mashed potatoes, but why not?

Yield: 6 to 8 servings

Level: Easy

Total Time: 45 min

Prep: 15 min
Cook: 30 min



Ingredients

• Nonstick cooking spray, for greasing the baking dish
• 6 large russet potatoes
• Pinch salt
• 8 ounces sliced bacon
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter
• Pinch garlic salt
• Pinch freshly ground black pepper
• 2 cups grated Cheddar

Directions

Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)

While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.

Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.


Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Source:  Food Network

Scalloped and Mashed Potato Gratin

The Captain and I have been into comfort food since we have been a bit under the weather.  As I was checking out Sandra Lee's website since I was looking for something quick and easy to cook, this semi-homemade potato casserole jumped out at me.

What I really like is the addition of onion soup mix for flavor.  I've used it in dips and slow cooking meat with great results.

As usual, I would use the recipe as a guide since I don't usually like frozen potato products (except for tater tots) and I would use real bacon.  Of course, the convenience foods are what make it semi-homemade, but I'd rather make it more economical and tasty.

Start to Finish: 35 minutes
Cook: 6 servings

Ingredients

• Nonstick cooking spray, Pam®
• 1 bag (24-ounce) frozen cut red potatoes, Ore-Ida® Steam n’ Mash®
• 1⁄3 cup evaporated milk, Carnation®
• 1 tablespoon onion soup mix, Lipton®
• 3 tablespoons butter 
• 11⁄2 cups shredded Colby and Monterey Jack cheese blend, Sargento®
• 1⁄2 cup frozen chopped onions, Ore-Ida®
• 1⁄4 cup real bacon pieces, Hormel®
• 1 cup heavy cream 
• Dash ground nutmeg, McCormick®
• Salt and ground black pepper 
• 1⁄4 cup bread crumbs, Progresso®
• 1⁄2 teaspoon paprika, McCormick®

Directions 

Preheat oven to 350ºF. 

Lightly spray a 11⁄2-quart baking dish with nonstick spray; set aside.

Microwave potatoes according to package directions. In a bowl, mash half the potatoes with the milk, soup mix, and 1 tablespoon of the butter. 

Spread mashed potatoes evenly into prepared baking dish. 

Sprinkle 1⁄2 cup of the cheese, half the onions, and half the bacon on the mashed potatoes. 

Add half the remaining unmashed potatoes to the dish in an even layer. Repeat layering cheese, onions, and bacon. Top with remaining unmashed potatoes.

In a small saucepan, heat the cream, nutmeg, and salt and pepper to taste over medium heat to just under a boil; pour over potatoes. 

Sprinkle remaining 1⁄2 cup of cheese on top. In a small bowl, stir together bread crumbs and paprika. 

Melt the remaining 2 tablespoons butter; stir into the bread crumbs. Sprinkle crumbs over the top of casserole. 

Bake for 35 to 45 minutes or until bubbling and browned.

Buffalo Chicken and Roasted Potatoes Casserole

Another awesome chicken recipe!  It seems like since I started the chicken theme a while back, I can't stop myself . . . we love chicken . . . and I still have lots of family recipes that just need photos . . . and those that are in my filing cabinets full of newspaper and magazine clippings.  I always say you can never have enough chicken recipes!

Anyway . . . I love the flavors of buffalo chicken wings, but I just don't like wings.  So I have been on a mission to find recipes that are similar.  

This recipe is a combination of buffalo chicken wings and baked potatoes in a cheesy casserole . . . YUMMY!!!  This is a keeper for sure!!

Just a note about potatoes . . . I have adopted a new way of preparing potatoes. No matter how they will be used in the meal, I cook them partially in the microwave.  I really hate to bite into a potato that is not completely done and they take forever to cook thoroughly.  For this meal, we cubed the potatoes and cooked them in the microwave in a steamer type of container for 2 minutes. Seems to me they soak up the sauce a little better before going into the oven.  

Makes 10 servings

Ingredients

• cooking spray
• 3-6 tablespoons hot pepper sauce (depending on your heat preference)
• 1/3 cup olive oil
• 2 tablespoons garlic powder
• 1/2 teaspoon cayenne pepper (use less depending on your heat preference)
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 8 potatoes, cut into 1/2-inch cubes
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 3 cups shredded Mexican cheese blend
• 1 cup diced green onions
• Blue cheese dressing for dipping sauce

Directions

Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat hot pepper sauce, olive oil, garlic powder, cayenne pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. 

Toss potatoes in the hot pepper sauce mixture to coat, using a slotted spoon to transfer the potatoes to the prepared baking dish. 

Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.

Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.

Reduce oven heat to 400 degrees F (205 degrees C).

Spread chicken cubes over roasted potatoes followed with the cheese and green onions over the chicken. 

Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Adapted from a recipe found on AllRecipes.com