Scalloped Potatoes
To start, the scalloped potatoes need time to bake. Make sure to cook the dish at a low temperature. High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.
Scalloped Potatoes
Melt butter in a small saucepan over medium-high heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly.
Scalloped Potatoes Recipe with Parmesan & Cheddar Cheeses
Preheat oven to 375°F. Melt butter in a small saucepan over medium-high heat. Add flour, and cook stirring constantly with a whisk for a couple of minutes, until bubbly and flour has a chance to cook a bit. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring.
Scalloped Potatoes biscuits and such
Preheat the oven to 400 degrees F. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper. While the cream is heating up, butter a casserole dish. Use.
Scalloped Potatoes biscuits and such
Instructions. Preheat your oven to 350°F (180°C). Cut the garlic clove in half and rub a round skillet (9" / 23cm) or medium baking dish (about 8") with it. Then grease your dish with 1 tbsp of butter. Peel the potatoes and cut them into 1/8" (3mm) thick slices. Mix cream and milk together.
The Italian Next Door Scalloped Potatoes
Freshly ground black pepper. 2/3 cup freshly grated Parmigiano-Reggiano cheese. 4 baking potatoes, peeled, quartered length-wise, and thinly sliced. 4 oz. Gorgonzola cheese. Heat the butter in a saucepan over med.-low. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic and cook, stirring another 2 minutes.
Scalloped Potatoes
Whisk in onion powder, paprika, dried parsley, salt and freshly ground black pepper. Slowly whisk in chicken broth and milk; alternating between the two. Whisk until smooth; simmer for 5 minutes. Turn heat to low and slowly whisk in 1/2 cups sharp cheddar and 3/4 cup white cheddar. Simmer while you layer the potatoes.
The Italian Next Door Scalloped Potatoes
Before serving, reheat the potatoes, covered, in a 375 degree F oven for 20 minutes. Preheat the oven to 400 degrees F. Lightly coat a 9- by 13-inch glass baking dish with butter. In a medium bowl, combine cheddar, Gorgonzola, and Parmesan cheeses.
Scalloped Potatoes Recipe with Parmesan & Cheddar Cheeses
Bake, covered, in a preheated 375° oven for 45 minutes. Remove the lid or foil and reduce the oven temperature to 350° and bake au gratin potatoes and ham for 20 more minutes. Sprinkle on the reserved cheese and bake an additional 10-15 minutes or until the top is golden and bubbly.
Scalloped Potatoes
In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk followed by the vegetable broth, whisking continuously.
Scalloped Potatoes biscuits and such
4 baking potatoes, peeled, quartered length-wise, and thinly sliced. 4 oz. Gorgonzola cheese. Heat the butter in a saucepan over med.-low. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic and cook, stirring another 2 minutes. Add the wine and thyme, and let the mixture reduce by half, which will take about 5.
Scalloped Potatoes with
Top with 1/2 of the gorgonzola and about 1/3 of the mozzarella. Arrange a 2nd layer of potatoes over the cheese, then add the rest of the gorgonzola and another 1/3 of the mozzarella. Arrange the remaining potatoes in a final layer, then sprinkle the rest of the mozzarella on top, followed by the Parmesan, Asiago, salt and crushed red pepper.
Scalloped Potatoes biscuits and such
1 tsp salt. Heat oven to 350F. Wash potatoes and thinly slice into 1/8″ slices, skin on. Arrange a layer of potato slices in a medium size casserole dish or braiser. Top with 1/2 gorgonzola and 1/3 mozzarella. Add a second layer of potatoes and top with remaining gorgonzola and 1/3 mozzarella. Add a third, and final, layer of potatoes and top.
Scalloped Potatoes
Preheat oven to 375º. Use a food processor to thinly slice, or scallop, your potatoes. In a large pan over medium-high heat, heat up your olive oil. Add diced white onion and saute for 5 minutes. Add in minced garlic, milk, salt, pepper, gorgonzola, mozzarella, and pecorino. Stir over medium heat until uniform.
The Italian Next Door Scalloped Potatoes
Directions. Preheat oven to 350F (175C). Arrange an overlapping layer of thinly sliced potatoes in bottom of lightly greased 9 in. by 13 in. baking pan. Place over potatoes: a few thinly sliced onions, about 2 oz of Gorgonzola, about 1 Tbsp. of flour and the butter. Sprinkle with 1 tsp. thyme, ½ tsp. salt and pepper and about ½ cup cream.
Scalloped Potatoes biscuits and such
Preheat oven to 375°F. Simmer chicken broth, whipping cream, garlic and sage in medium heavy saucepan 5 minutes or until slightly thickened. Add Gorgonzola and stir until melted. Remove from heat. Toss potatoes with salt and pepper in large bowl. Arrange one layer of potatoes in 13x9x2- inch glass baking dish, slightly overlapping each potato.