HASSELBACK SCALLOPED POTATOES RECIPES

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HASSELBACK SWEET POTATOES RECIPE | FOOD NETWORK KITCHEN ...



Hasselback Sweet Potatoes Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 8

4 medium sweet potatoes
1 tablespoon unsalted butter, melted
1 teaspoon olive oil
1 teaspoon finely chopped fresh thyme leaves
1 garlic clove, finely grated on a microplane
Kosher salt and freshly ground black pepper
1/3 cup nonfat Greek-style yogurt
1 scallion, white and green parts chopped

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. 
  • Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. 
  • Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices. 
  • Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. 
  • Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes. 
  • Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

Nutrition Facts : Calories 150 calorie, FatContent 4 grams, SaturatedFatContent 2 grams, CholesterolContent 10 milligrams, SodiumContent 260 milligrams, CarbohydrateContent 24 grams, FiberContent 4 grams, ProteinContent 4 grams, SugarContent 8 grams

EXTRA-CREAMY SCALLOPED POTATOES RECIPE | FOOD NETWOR…



Extra-Creamy Scalloped Potatoes Recipe | Food Networ… image

Provided by Food Network Kitchen

Total Time 1 hours 50 minutes

Cook Time 1 hours 12 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Unsalted butter, softened, for the baking dish
2 pounds russet potatoes, peeled and sliced 1/8-inch thick 
3 cups heavy cream
1 tablespoon all-purpose flour
1 bay leaf
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground white pepper

Steps:

  • Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes. 
  • Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving. 

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