SLICED CHEESE POTATOES RECIPES

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SCALLOPED POTATOES WITH CHEESE RECIPE: HOW TO MAKE IT



Scalloped Potatoes with Cheese Recipe: How to Make It image

"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 10

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

Steps:

  • In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 250 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 974mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES



Boulangere potatoes recipe | Jamie magazine potato recipes image

These tasty Boulangère potatoes are an easy way to jazz up your spuds and are great with roast meats

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 6

1.5 kg Desirée potatoes
2 onions
a few sprigs of fresh sage
400 ml organic vegetable stock
50 g Parmesan cheese
1 knob of unsalted butter

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
    3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
    4. Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
    5. Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.

Nutrition Facts : Calories 269 calories, FatContent 6 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 9.6 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 6 g sugar, SodiumContent 0.6 g salt, FiberContent 4.6 g fibre

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SCALLOPED POTATOES WITH CHEESE RECIPE: HOW TO MAKE IT
"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
From tasteofhome.com
Reviews 3.9
Total Time 01 hours 35 minutes
Category Side Dishes
Calories 250 calories per serving
  • In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.
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BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES
These tasty Boulangère potatoes are an easy way to jazz up your spuds and are great with roast meats
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Total Time 1 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 269 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
    3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
    4. Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
    5. Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.
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Total Time 1 hours 25 minutes
Category Buffet, Canapes, Cheese Course, Dinner, Lunch, Snack, Supper
Calories 529 calories per serving
  • Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.
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BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES
These tasty Boulangère potatoes are an easy way to jazz up your spuds and are great with roast meats
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 269 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
    3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
    4. Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
    5. Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.
See details


CHEESE & ONION ROLLS RECIPE - BBC GOOD FOOD
Try this take on the classic sausage roll for veggies. Making your own flaky pastry is well worth the extra few minutes, and is surprisingly easy
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Buffet, Canapes, Cheese Course, Dinner, Lunch, Snack, Supper
Calories 529 calories per serving
  • Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.
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Reviews 4.7
Total Time 01 hours 50 minutes
Category Side Dishes
Calories 224 calories per serving
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