Scalloped potatoes with blue cheese and turnips is a creamy and flavorful dish that is sure to be a hit with your family and friends. With its creamy sauce, tender potatoes, and sharp blue cheese, this recipe is a perfect blend of flavors and textures. The turnips add a slightly sweet and earthy flavor to the dish while the blue cheese adds a salty and tangy twist. This dish is a great way to use up leftover potatoes and turnips, and it can be served as a main course or a side dish.
Check out the recipes below so you can choose the best recipe for yourself!
BLUE CHEESE & ROSEMARY SCALLOPED POTATOES
I can't remember where I found this recipe, I think Sunset magazine. Whatever the case, this is a wonderfully rich and yummy dish. It's the perfect side dish for a good steak or roast.
Provided by Kater
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 9x13 baking dish.
- Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
- Toss cheeses together.
- (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
- Whisk together sour cream, cream and 1 tsp salt.
- Pour cream mixture over potatoes.
- Tap dish on counter to settle ingredients and pop any air bubbles.
- Top with remaining cheese.
- Bake for one hour and fifteen minutes or until browned and tender.
- Note: This dish should be prepared and baked the same day.
- Do not refrigerate overnight.
- Trust me.
CHEESE SCALLOPED POTATOES
Steps:
- Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.
SCALLOPED POTATOES WITH BLUE CHEESE AND TURNIPS
Categories Potato Side Bake Blue Cheese Turnip Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Simmer whipping cream, chicken broth, garlic and sage in heavy medium saucepan until slightly thickened, about 5 minutes. Add blue cheese and stir until melted. Remove from heat.
- Combine potatoes and turnips in large bowl. Season with salt and pepper. Arrange half of potato mixture in 13x9x2-inch glass baking dish. Pour half of cream mixture over. Repeat layering with remaining potato mixture and cream mixture. Bake until vegetables are tender, about 1 hour 15 minutes. Let stand 15 minutes before serving.
TURNIP AND BLUE CHEESE GRATIN
This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!
Provided by Chelsea
Categories Side Dish Vegetables Carrots
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
- Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
- Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
- Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.
Nutrition Facts : Calories 235 calories, Carbohydrate 22.9 g, Cholesterol 36.9 mg, Fat 12.7 g, Fiber 4.6 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 373.6 mg, Sugar 8 g
THREE CHEESE GARLIC SCALLOPED POTATOES
If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!
Provided by veggigoddess
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
- Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
- Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Nutrition Facts : Calories 679.2 calories, Carbohydrate 24.2 g, Cholesterol 186.1 mg, Fat 55.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 34.8 g, Sodium 617.4 mg, Sugar 0.5 g
SCALLOPED POTATOES WITH CHEESE
"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 974mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
SCALLOPED POTATOES
A rich, cheesy, wholesome side dish worthy of any All-American meal. Four types of cheeses, great served leftover, and they travel well. Perfect for potlucks or family get-togethers.
Provided by pkhemmerich
Categories Potato
Time 1h5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
- 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
- 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
- 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
- 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
- 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
- 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
- 7) Top the potatoes with the 1/3c. of cheese mixture.
- 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
- 9) Let them cool before serving.
- Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.
CHEESY SCALLOPED POTATOES
This is a YUMMY dish that takes me back to the old fashioned comfort foods I grew up on. Mmmm... makes the house smell so GOOD! NOTE: The 1 3/4 hours time allowance stated includes prep and cooking time.
Provided by Nibblets
Categories Potato
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In greased 1.5 L casserole dish, spray bottom and sides lightly with PAM cooking spray.
- Arrange first layer starting with potatoes, then onion and then cheese.
- In small bowl, combine mushroom soup, milk, Worcestershire sauce and spices; spoon enough over first potato layer to coat everything.
- Repeat steps 1 through 3 until all ingredients are layered ending with cheddar cheese.
- Cover and bake at 400°F for 1 hour or until potatoes are tender and test done using a fork. Uncover and bake 15 minutes longer to brown the top layer of cheese.
Tips:
- Choose the Right Potatoes: For the best texture and flavor, use a combination of waxy and starchy potatoes. Waxy potatoes, like Yukon Gold or Red Bliss, hold their shape well and create a creamy texture, while starchy potatoes, like Russet or Idaho, absorb more sauce and become fluffy.
- Slice Potatoes Thinly: To ensure even cooking and a tender texture, slice the potatoes thinly and uniformly. A mandoline slicer can help achieve consistent slices.
- Soak Potatoes in Water: Soaking the sliced potatoes in cold water for 10-15 minutes removes excess starch, preventing the potatoes from sticking together and resulting in a smoother, creamier dish.
- Use High-Quality Cheese: Opt for a flavorful blue cheese that complements the other ingredients. Crumble the cheese finely to distribute it evenly throughout the dish.
- Layer Wisely: Arrange the potato and turnip slices in overlapping layers, ensuring each layer is evenly coated with sauce. This layering technique creates a visually appealing and flavorful casserole.
- Bake Covered and Uncovered: Initially, bake the casserole covered with foil to allow the potatoes and turnips to steam and soften. Then, uncover the casserole for the last 15-20 minutes to brown the top and create a crispy crust.
- Serve Hot: Scalloped potatoes are best enjoyed hot out of the oven. Garnish with fresh herbs like parsley or chives for a pop of color and extra flavor.
Conclusion:
Scalloped potatoes with blue cheese and turnips offer a delightful twist on the classic comfort food. The combination of creamy potatoes, savory blue cheese, and sweet turnips creates a harmonious symphony of flavors. The addition of herbs like thyme and shallots enhances the dish's complexity, while the crispy Parmesan crust adds a golden touch. Whether served as a main course or a side dish, this casserole is sure to impress with its rich and satisfying flavors. Embrace the versatility of this recipe by experimenting with different types of cheese, herbs, and vegetables to create your unique scalloped potato masterpiece.
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