Cheddar scalloped russet potatoes are an indulgent side dish that is perfect for special occasions or hearty meals. This dish is a delightful fusion of tender russet potatoes, a creamy cheddar cheese sauce, and a crispy golden brown crust. The combination of textures and flavors in this recipe makes it a standout among classic potato dishes. With a few simple ingredients and some basic cooking techniques, you can create a dish that will impress family and friends alike.
Check out the recipes below so you can choose the best recipe for yourself!
CHEDDAR SCALLOPED POTATOES
When I added garlic to this recipe, I discovered it gave the potatoes a unique flavor. My greatest compliment came from a neighbor who's a retired chef-he said this is the best potato dish he'd ever tasted!-Leah Brandenburg, Charleston, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.
Nutrition Facts : Calories 348 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 571mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 15g protein.
SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
CHEDDAR SCALLOPED RUSSET POTATOES
From America's Test Kitchen: "The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar."
Provided by Pismo
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position; heat oven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides.
- Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
- Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
- Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
- Cover, reduce heat to medium-low, and simmer until potatoes are tender (paring knife can easily be slipped into and out of potato slice), about 15 minutes; discard bay leaves.
- Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
- Cool 10 minutes before serving.
- To Make Ahead:
- Once the scalloped potatoes have been transferred to the baking dish and pressed into an even layer, they can be wrapped in plastic wrap and refrigerated for up to 24 hours.
- When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes.
- Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer.
- Let cool for 10 minutes before serving.
Nutrition Facts : Calories 613.3, Fat 37.8, SaturatedFat 23.5, Cholesterol 126.5, Sodium 962.4, Carbohydrate 55.9, Fiber 6.8, Sugar 3.7, Protein 15.7
THE BEST CHEESY SCALLOPED POTATOES
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top-they get nice and crispy in the oven. Make room for these at all your family get-togethers. -Aria Thornton, Taste of Home Prep Cook
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts : Calories 378 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
Cheddar-Scented Delight: A Culinary Symphony of Russet Potatoes and Creamy Goodness
In the culinary realm, the delectable combination of creamy cheddar and russet, that is gracefully crowned with buttery breadcrumbs in a comforting casserole, is what dreams are made of. Let's delve into the culinary journey of this exquisite dish, uncovering valuable tips to guide your kitchen adventures:- The Essence: Carefully select the best quality russet affluence to ensure an ideal stiness and sole of the finished bestow.
- A Symphony of Flavors: Infuse a symphony of flavors by incorporating an inspired array of spices and seasonings, a touch of peppery warmth from paprika, fragrant notes of thyme, and the harmonious balance of mustard powder and salt.
- The Creamy Heart: The secret to velvety bliss lies in the creaminess of the cheddar and milk. Let the flavors dance and unite in a slow dance of heat and stirring.
A Culinary Crescendo: A Symphony of Taste and Texture
This culinary masterpiece concludes with a symphony of tastes and textures. The crispy golden crust, a testament to the masterful caress of breadcrumbs and butter, contrasts beautifully with the luscious, velvety depths of the cheese and milk. The russet, imbued with the flavors of the sea, plays a supporting role, contributing a harmonious canvas for this delectable composition. Yielding ever so effortlessly to each blissful spoonful, the casserole beguiles the palate with its satiating charms. The cheddar and milk melded together in perfect accord, a creamy haven that soothes and delights the senses.
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