CHEESY POTATOES FOR 30 RECIPES

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THE BEST CHEESY SCALLOPED POTATOES RECIPE: HOW TO MAKE IT



The Best Cheesy Scalloped Potatoes Recipe: How to Make It image

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

4 tablespoons butter
1/2 cup chopped onion
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
1 block (4 ounces) Monterey Jack cheese, shredded
3 pounds russet potatoes, peeled and thinly sliced
3/4 cup dry bread crumbs
Minced chives, optional

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.

CHEESY TWICE-BAKED POTATOES RECIPE | KATIE LEE BIEGEL ...



Cheesy Twice-Baked Potatoes Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories     side-dish

Total Time 2 hours 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 8

4 Idaho baking potatoes, scrubbed
4 tablespoons unsalted butter 
1 garlic clove, minced 
1 shallot, minced 
1/2 cup sour cream 
2 tablespoons minced chives
2 cups grated white Cheddar
Kosher salt and freshly cracked black pepper 

Steps:

  • Preheat the oven to 425 degrees F.
  • Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
  • Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
  • Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
  • In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
  • Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.

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