15 mins
Cook time 1 hour 15 mins Total time 1 hour 30 mins Author: Susan Recipe type: Side Dish Serves: 8 servings Ingredients 1 garlic clove, smashed 1 tablespoons unsalted butter, softened 1 tablespoon olive oil 1 small white onion, cut in half and thinly sliced 2 ½ pounds Yukon gold potatoes, rinsed and sliced paper thin* 2 tablespoons unsalted butter, softened, divided 2 cups half and half ¾ cup heavy cream 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon dry mustard pinch nutmeg 5 ounces Gruyere cheese, grated ½ cup Parmesan cheese, grated Instructions Preheat the oven to 350° F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish. Reserve the remaining garlic to use later. Rub 1 tablespoon unsalted butter around the inside of the dish. Heat 1 Tablespoon of olive oil on medium heat in a large sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 10 to 15 minutes *Thinly slice the potatoes on a mandoline or vegetable slicer (about ⅛ inch thick slices). Turn up the heat in the pan to high. Add the remaining garlic, 1 tablespoon butter, potatoes, half and half, heavy cream, salt, pepper, garlic powder, onion powder, dry mustard and nutmeg to the onions. Bring to a slight boil, lower the heat to medium-high, and stir frequently until the mixture has thickened, about 5 minutes Transfer the mixture to the buttered dish. Distribute the potatoes evenly. Sprinkle cheeses over top and dot with 1 tablespoon butter. Transfer baking dish to the oven and bake until the cheese becomes deep golden brown and milk has reduced and thickened, about 1 hour Remove from oven and serve immediately. 3.4.3177
Whatever…it’s crusty cheesypotatoes with cream on it and it’s goooood…. I simply sliced the potatoes with my trusty sharp knife and tossed them in cheese, garlic and cream…
Peel and thinly slice potatoes, approximately ⅛" thick. Layer ⅓ of the potato slices in baking dish then add ⅓ of the sour cream and ⅓ of the cheese sauce over the potatoes
*CheesyPotatoes*. It is loosely based on something which my friend Kathy did in her crock pot, except I did it in the oven with parboiled potatoes, and I used cream instead of soup, etc
Boil potatoes (with skins on, you could peel if you want). In the pan that you will be cooking the potatoes in ,(I used a corning ware oval baking dish) cut potatoes add chopped green onions, parsley add just a pinch of salt and some black pepper, set aside
In a large slow cooker, combine the potatoes, chicken broth, butter, and seasoning. Cook on high for four to four and a half hours until the potatoes fall apart easily when pressed with a fork
Cheesy Scalloped Potatoes are a classic side dish that really makes a dinner special. Rich, comforting and always a welcomed sight are scalloped potatoes coming hot and bubbly out of the oven
Scrub potatoes and place them, whole, into the boiling water. potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper
These Cheesy Scalloped Potatoes can be prepared ahead of time and rewarmed for serving. It’s tender, creamy, cheesy, and you can make it several hours ahead of time so the oven is freed up
Cut the potatoes into thin slices and place in the baking dish. Pour onions over potatoes. 20 small potatoes. Cover, and bake for 45 minutes, or until potatoes are tender. 20 small potatoes
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Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures. This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes
5 oz) chopped green chiles 1/2 cup chopped onion 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed 2 cups cubed mild Mexican prepared cheese product(velveta) with jalapeño peppers (12 oz) 1 cup shredded pepper Jack cheese 1 cup shredded mozzarella cheese 2 cups crushed gold or yellow tortilla chips 1. Bake about 1 hour or until potatoes are tender and mixture is hot and bubbly
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