Best 4 Tomato Scalloped Potatoes Recipes
Tomato scalloped potatoes, a classic comfort food dish, effortlessly blends the flavors of tender potatoes, rich tomato sauce, and a crispy cheese topping, creating a symphony of taste. It's the perfect dish for a potluck, family dinner, or any occasion where a hearty and flavorful meal is desired. Whether you prefer a tangy or a creamy tomato sauce, a medley of herbs, or a blend of cheeses, there's a tomato scalloped potato recipe out there to tantalize your taste buds. Let's embark on a culinary journey to discover the best recipe that will make your tomato scalloped potatoes shine.
Check out the recipes below so you can choose the best recipe for yourself!
SUN-DRIED TOMATO SCALLOPED POTATOES
My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
TOMATO SCALLOPED POTATOES
Make and share this Tomato Scalloped Potatoes recipe from Food.com.
Provided by RepoGuysWife
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Drain tomatoes, reserving liquid.
- Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
- Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
- Bake 20 minutes or until hot and bubbly.
- Sprinkle with chopped parsley, if desired.
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why!
Provided by Mirj2338
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 400ÿF.
- Lightly oil an 11 © x 8-inch (2-quart) baking dish.
- Bring a large pot of lightly salted water to a boil over high heat.
- Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
- Add to the boiling water and cook until barely tender, about 8 minutes.
- Drain and toss with the pesto to coat evenly.
- Season to taste with salt and pepper.
- Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
- Continue until you have 3 layers, finishing with cheese.
- Pour in the hot broth.
- Cover tightly with aluminum foil.
- Bake for 30 minutes.
- Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
- Serve hot, sprinkled with parsley.
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
Steps:
- 1. Make sundried tomato pesto - process all ingredients in a food processor until mixture forms a coarse paste. 2. Preheat oven to 400F. Oil an 11 1/2 x 8 inch baking dish. Bring a large pot of lightly salted water to a boil. 3. Peel potatoes and cut into 1/8 inch slices using mandoline or food processor. Add to boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season with salt and pepper. 4. Layer half the potatoes in dish, sprinkle with one third of cheese and basil. Continue until you have three layers, finishing with cheese. Pour in hot broth. Cover tightly with aluminum foil. 5. Bake for 30 minutes. Uncover and continue to bake until cheese is bubbling and starting to brown. Serve hot sprinkled with parsley.
Tips:
- Choose the Right Potatoes: Select firm and waxy potatoes, such as Yukon Gold or Red Potatoes, that will hold their shape during baking.
- Slice Potatoes Thinly: Uniformly thin potato slices (1/8-inch thick) ensure even cooking and tender texture.
- Soak Potato Slices: Soaking potato slices in cold water for 15 minutes removes excess starch, reducing stickiness and promoting browning.
- Layer Carefully: Overlapping potato slices slightly creates a cohesive casserole and maximizes surface area for crispy edges.
- Season Generously: Sprinkle salt, pepper, and herbs between potato layers for enhanced flavor throughout the dish.
- Use Fresh Tomatoes: Sliced fresh tomatoes add vibrant color, juicy texture, and a burst of flavor that canned tomatoes can't match.
- Add Aromatics: Incorporate sautéed onions, garlic, bell peppers, or mushrooms for extra depth of flavor.
- Use a Flavorful Cheese: Choose a cheese with a bold flavor, such as sharp cheddar, Gruyère, or Parmesan, to complement the potatoes and tomatoes.
- Bake Until Golden Brown: Bake the casserole until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Let Stand Before Serving: Allow the casserole to rest for a few minutes before serving to allow the flavors to meld and the casserole to set.
Conclusion:
Tomato scalloped potatoes are an irresistible comfort food that combines the best of both worlds - tender, cheesy potatoes and succulent, flavorful tomatoes. With a few simple techniques and careful layering, you can create a casserole that is both visually appealing and packed with flavor. Experiment with different cheese varieties, herbs, and vegetables to customize the dish to your liking. Serve this savory casserole as a main course or a hearty side dish at your next gathering - it's sure to be a crowd-pleaser!
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