Cheesy Yukon Gold Scalloped Potatoes Recipes

Steps:

• 1. Wash & slice potatoes thinly and add to a large pot. Cover with cold water, add 1 1/2 teaspoons of kosher salt, and bring to a boil over medium high heat.Cook till tender about 15 to 20 minutes. Remove from heat and drain till needed. Preheat oven to 350 degrees F.
• 2. While potatoes are cooking add butter and olive oil to a large skillet and heat over medium high heat, till mixture is hot.
• 3. Add sliced onions and sweet peppers.
• 4. Add washed, cleaned and cored sliced fennel bulb.
• 5. Then add sliced mushrooms. Cook over medium high heat.Stirring to prevent sticking season with all of the spices,minced garlic, chopped chive, lemon pepper, salt if needed, & onion powder. Continue to cook till veggies are transparent, about 15 minutes or so.
• 6. Measure milk, heavy cream, and wondra flour in a medium size bowl, stir to blend together, then slowly add to cooked vegetables, stirring as you go, then allow mixture to thicken as it continues to cook over medium high heat. When mixture has become completely thickened remove from heat, till needed.
• 7. In the mean time drain the potatoes. Spray a 9X15X2 inch casserole dish with cooking spray. Then add about half of the potatoes, shingling them out to cover the entire bottom of the dish. Add half of the shredded sharp cheddar cheese.
• 8. Next add half of the shredded swiss cheese, parmesan & mozzarella.
• 9. Now add about half of the sauce mixture over the casserole.
• 10. Repeat steps with the remaining potatoes, cheeses and sauce.
• 11. Ending top layer with Mozzarella, swiss and cheddar cheeses. Chop a few of the fennel fronds to go over the top of the casserole. Top with a few additional pepper rings.
• 12. Cover with foil, and place in preheated 350 degree over, and cook for 1 hour. Then remove foil, and continue to cook for an additional 15 minutes. Remove from oven and let sit for about 15 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
• Bring the cream, thyme, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer into rounds about 1/8 inch thick. Arrange half the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the Cheddar and half the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes. Use a small offset spatula or butter knife to spread the garlic and thyme evenly over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining Cheddar and Parmesan. Cook uncovered, rotating the pan halfway through, until very brown and crusty on top, 15 to 20 minutes more.

Steps:

• Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
• In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
• Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.