JULIENNE POTATOES CASSEROLE RECIPES
JULIENNE SCALLOPED POTATOES RECIPE - FOOD.COM
I make this at least twice a month, an easy scalloped potatoe dish that you can make into a traditional French gratin by adding 1 teaspoon each dried thyme and minced garlic and replace the Cheddar with Gruyere Cheese. You can also replace the whipping cream with 3/4 cup fat-free chicken broth making this a lighter, more healthful dish - without sacrificing the taste.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Cut the potatoes onto julienne strips.
- Place in a greased 2-quart casserole.
- Sprinkle with salt and pepper.
- Cover with foil and bake for 45 minutes or until tender.
- Heat whipping cream and butter in a saucepan until butter melts.
- Pour over potatoes.
- Sprinkle with Cheddar cheese.
- Bake, uncovered, for 15 minutes longer or until lightly brown.
- Remove from the oven and sprinkle with parsley.
- Serve hot.
Nutrition Facts : Calories 429.6, FatContent 28.2, SaturatedFatContent 17.6, CholesterolContent 91.3, SodiumContent 546.9, CarbohydrateContent 38.5, FiberContent 4.7, SugarContent 1.8, ProteinContent 7.6
BAKED POTATO JULIENNE - 500,000+ RECIPES, MEAL PLANNER AND ...
"Baked Potato Julienne - use like you would any augratin potato recipe"
Total Time 1 hours 30 minutes
Prep Time 1 hours
Yield 8
Number Of Ingredients 6
Steps:
- "Grease a 2.5 quart casserole. Add 1/2 of the potatoes. Add 1/2 butter, salt and pepper, 1/2 cheese, 1/2 cream. Add second layer of potatoes and rest of the other ingredients. Bake covered at 400 degrees for 60 minutes or until potatoes are tender. Sprinkle with a bit of cheese and parsley prior to serving."
Nutrition Facts : Calories 110 calories, FatContent 11.5522781441176 g, CarbohydrateContent 1.16683125315769 g, CholesterolContent 35.0515625634495 mg, FiberContent 0.0379999995231628 g, ProteinContent 0.898321877353952 g, SaturatedFatContent 7.250061261927 g, ServingSize 1 1 Serving (37g), SodiumContent 53.4250000520127 mg, SugarContent 1.12883125363452 g, TransFatContent 0.70234562603154 g
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BAKED POTATO JULIENNE - 500,000+ RECIPES, MEAL PLANNER AND ...
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- The most common reason to Julienne a potato is for French Fries, (for which I’ve got a really great French Fry recipe here). Whether you bake, fry, sauté them…you still need to cut them. And besides potatoes, knowing how to do the Julienne cut is a critical knife skill for any home cook. The process is pretty simple, if you know the technique. Too often people are either intimidated, or just plain inexperienced using a knife, and that can cause you to move slowly, or even worse, move unsafely. Check out the video, and the steps below, and I hope you find this technique useful. How to Julienne a Potato One of the first principles to know is that it’s easier to cut potatoes (or anything really) once they have a flat side Since they are round, our first cut makes a flat side; then we go from there Decide how thick/thin you’d like your potatoes and each cut should be made at that same thickness Hold the potato, and slice off one side, making a “plank”, down the long side of the potato Rotate the potato so the flat side is now on the cutting board, and it’s more stable Now continue to make planks moving along the potato until complete Lay the planks flat on the cutting board, and slice through them, again with the same width cut Once you’re through your planks, you’ve got your Julienned potatoes. If needed, you can shorten the sticks by slicing them in half
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