How To make Cheese Scalloped Potatoes/Carrots
2 cups water
2 teaspoons salt
optional
2 pounds potatoes (5 cups, pared and thinly sliced)
1 1/2 cups sliced onion
5 medium carrots (2 cups, pared) :
diagonally sliced
CHEESE SAUCE: 3 Tablespoons butter
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash cayenne 1 1/2 cups milk
1 1/2 cups grated sharp cheddar cheese
In large saucepan, bring water and salt to a boil. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain. Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute. Remove from heat; stir in milk and blend well. Brin mixture to boil over medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until melted. Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown top. Yield 6 servings.
How To make Cheese Scalloped Potatoes/Carrots's Videos
Easy Slow Cooker Scalloped Potatoes
Easy slow cooker scalloped potatoes recipe. Perfect scalloped potatoes for Thanksgiving, holidays, or any potluck.
How to make scalloped potatoes in a slow cooker
Ingredients
1 1/2 cups heavy cream or half and half
4 cloves garlic minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon nutmeg
2 pounds russet potatoes peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper to taste
1 cup shredded Gruyere cheese
1 cup shredded cheddar cheese
1/4 cup freshly grated Parmesan
1/2 teaspoon fresh rosemary
Chopped parsley
Instructions
In a medium saucepan over medium heat, whisk together heavy cream, garlic, thyme, rosemary, basil and nutmeg until heated through, about 1-2 minutes.
Next, add a layer of the sliced potatoes to a 4-qt slow cooker in an overlapping pattern and season with salt and pepper.
Pour 1/3 cup of the cream mixture over the potatoes and sprinkle some shredded Gruyere and cheddar cheese on top. Repeat with remaining potato slices, cream mixture, and Gruyere and cheddar cheese to create 2 more layers.
Cover and cook on high heat for 4-5 hours, or until the potatoes are tender.
Sprinkle parmesan cheese on top. Cover and cook again until melted, about 5-10 minutes.
Uncover and let potatoes rest for 15 minutes, before serving.
Garnish with chopped parsley and rosemary.
Nutrition
Calories: 347kcal | Carbohydrates: 31g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 292mg | Potassium: 747mg | Fiber: 2g | Sugar: 4g | Vitamin A: 529IU | Vitamin C: 9mg | Calcium: 498mg | Iron: 2mg
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Sources
Credit to the original recipe and source
Sweet And Savory Meals Blog
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Potato Au Gratin without a Mandoline! | Chef Jean-Pierre
Hello There Friends, Potato Au Gratin is such a simple yet time consuming dish to make. And if you don't own a mandoline you have to find other ways to make this delicious dish, so in this video I present to you how to make Potato Au Gratin without a Mandoline! Just like a Steakhouse does. So go get your ingredients and join me in making this delicious side dish! Let me know what you think in the comments below.
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Jamie's Quick Potato Dauphinoise
This super-speedy potato dauphinoise recipe is a great idea if you're short on time but still want great flavour. Creamy, cheesy and delicious. Jamie shows you his clever cheats and takes you through every step of the way.
This easy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 98 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
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The Best Roasted Potatoes Recipe
These are the most satisfying roasted potatoes you’ll make. Creamy in the center and irresistible crispy sides, thanks to roasting at high heat with the combination of olive oil and butter.
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0:00 Intro
1:07 Prepping potatoes
2:03 How to season potatoes
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3:36 Final touches
4:22 Taste test
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Cheesy Scalloped Potatoes - You Suck at Cooking (episode 117)
Scalloped potatoes, sometimes known as potatoes dauphinoise, often known as potatoes au gratin when cheese is added, usually do not contain scallops and nobody knows why.
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RECIPE
Select three medium russet potatoes, or cusset potatoes if you’re immature
Slice them 1/8th inch thick and throw any that don’t measure up against a window
Par boil them for 3 minutes
Par strain them for 20 seconds
MEANWHILE IT’S SAUCE TIME
3 tablespoons Butter: melt it in a sauce pan, which is a good pan for sauce
2 chopped garlic cloves: give them a nice hot butter bath
5 tablespoons all purpose wheat dust (flour) slowly whisk it in until it’s smooth and cook it for a couple to a few minutes
2 cups/500 ml milk: slowly whisk it in until it seems like you never had a golden smooth garlic mixture there previously
NOW IT’S FLAVOR TIME
1 veggie bullion cube: crumble and wangjangle
½ teaspoon salt
2 - 3 teaspoons mustard dust
Some pepper pepper pepper
Continue wangjangling until the sauce thickens, which will happen rather suddenly so keep your wits about you
Then add in a handful of cheddar if you want and take it off the heat
Put the potatoes and every molecule of sauce in a big bowl and fold them over until covered
Spray chemicals into a 9 X 9 baking dish and dump in the stuff
Put a layer of gruyere cheese on top if you want
Add a tin roof
350 for 45 minutes
Remove the tin roof
15 minutes or until browned on top
Let it set for 10 to 20 minutes
Serve on a plate and get scared by a potato lantern and also oddly stimulated when it starts dancing
Cheesy Scalloped Potatoes - Cooked by Julie episode 345
Cheesy Scalloped Potatoes Recipe: