CREAMY SCALLOPED POTATOES
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
- Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.
MARTHA'S SCALLOPED POTATOES
This was my mother's recipe . She passed away in 2016 . I hope you enjoy it as much as my family always has.
Provided by Tammy Daniels
Categories Casseroles
Number Of Ingredients 8
Steps:
- 1. Preheat oven 350• F. Spray lasagne pan with Pam .
- 2. Layer potatoes, bell pepper , spam and butter dots .repeating until all are used.
- 3. Open can of soup and pour on top of layers . Add can of milk to soup and stir together on top of layers .cover with foil and put in oven for 1 hour. Remove foil and allow to bake another 15 mins or until browned and bubbly on top.
MARTHA'S SCALLOPED POTATOES
Milk is used twice in Martha's rendition of scalloped potatoes-the beloved holiday side dish: once to cook the potatoes, and again to create a creamy sauce before baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Potato Recipes
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
- Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.
- Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.
- Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.
SIMPLE SCALLOPED POTATOES
This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and rub with garlic. Layer potatoes in dish, overlapping slightly. In a small bowl, combine milk, cream, salt, and pepper. Pour cream mixture over potatoes and dot with butter; cover with foil.
- Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced with a knife, about 1 hour. Uncover and bake until top is golden in spots, 30 to 40 minutes. Let rest 20 minutes before serving.
Nutrition Facts : Calories 308 g, Fat 18 g, Fiber 4 g, Protein 6 g, SaturatedFat 11 g
GARLIC SCALLOPED POTATOES
Garlic Scalloped Potatoes make for a decadent side dish for the holidays, or even a special weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Rub a 3 1/2-quart baking dish with garlic, and butter generously. Add the garlic cloves to the dish. Arrange potatoes in layers in baking dish, seasoning each layer with salt and pepper, and dotting with butter. Pour cream over potatoes. Dot top with any remaining butter.
- Bake until golden and bubbling and potatoes are tender when pierced with the tip of a knife, about 1 hour and 20 minutes. Increase the oven temperature to 400 degrees and continue to bake until the top is brown, about 10 minutes more. Let stand about 15 minutes before serving.
SCALLOPED POTATOES WITH LEEKS
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
- Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
- Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
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