THE BEST CHEESY SCALLOPED POTATOES RECIPE: HOW TO MAKE IT
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 55 minutes
Prep Time 40 minutes
Cook Time 01 hours 15 minutes
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts : Calories 378 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 31g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 15g protein.
THE BEST CHEESY SCALLOPED POTATOES RECIPE: HOW TO MAKE IT
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 55 minutes
Prep Time 40 minutes
Cook Time 01 hours 15 minutes
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts : Calories 378 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 31g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 15g protein.
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SLOW-COOKER CHEESY WHITE LASAGNA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.5
Total Time 03 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 603 calories per serving
- Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Remove chicken from pot and set aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup chicken mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup chicken mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining chicken mixture and mozzarella. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil. Using foil strips as handles, remove lasagna to a cutting board or platter.
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