How To make Confetti Scalloped Potatoes
1/2 c Butter or margarine
1/2 c Chopped onion
1 pk (16-oz.) frozen hash brown
Potatoes 1 cn (10-3/4 oz.) concensed cream
Of Mushroom soup, undiluted 1 Soup can of milk
1 c (4 oz.) shredded cheddar
Cheese 1 sm Green pepper, cut into
Strips 2 tb Chopped pimiento
Dash pepper 1 c Cheese cracker crumbs,
Divided In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the tops with remaining crumbs. Bake at 375-degree for 35-40
minutes. Yield: 6-8 servings. SOURCE: "Taste of Home" (Premiere Edition)
How To make Confetti Scalloped Potatoes's Videos
Test Kitchen: Confetti Cake
Confetti cake... Jackson Pollock style! Chef Mikel Anthony creates this delicious masterpiece featuring sweet blueberry, blackberry, strawberry, mango, kiwi, and papaya sauces ???????? It belongs in a museum!
FULL RECIPE:
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by: Chef Mikel Anthony (@mikel_anthony)
????️: Cast Iron Culinary @ciculinary)
Purees made using Vitamix Commercial (@vitamixcommercial)
Bradley the Singing Chef's Cheesy Scalloped Potatoes
Hey Y'all! Hope your 2021 is off to a nice start. This is the last video I filmed during the holiday season. It is a scrumptious recipe for some savory, cheesy scalloped potatoes. This side dish is a winner with any meal! Adding fresh herbs and garlic to your cream to steep is a magic game changer to add so much flavor! Hope you will enjoy this one! Eat Well....Love ALways! Bon Apetit Y'all!!
INGREDIENTS:
4-6 small Golden potatoes (thinly sliced)
1/2 Onion (really thinly sliced)
4 Tbsp butter
3 Tbsp flour
1 Tbsp ground mustard
2 cups heavy cream or milk
2-3 cloves Garlic peeled and grated
Fresh Rosemary ( 2-3 sprigs)
Salt
Pepper
Cheeses of your choice
Betty's Sour Cream and Chives Potato Casserole
Betty demonstrates how to make Sour Cream and Chives Potato Casserole. This baked side dish will complement any holiday menu!
Sour Cream and Chives Potato Casserole
5 Russet potatoes (approximately 3 pounds), peeled and cut into 1-inch chunks
4 ounces sour cream
¼ cup milk
1 tablespoon fresh chives, chopped
1 ½ teaspoons salt
¼ teaspoon ground white pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
cooking oil spray
2 tablespoons melted butter
1/3 cup sliced almonds
additional tablespoon fresh chives, chopped, for garnish
Place prepared potatoes in a Dutch oven and cover with water. Bring to a boil over medium-high heat. Reduce heat to low and cook for 20 minutes, or until fork-tender. Drain potatoes and place in large mixing bowl. Whip potatoes on medium to high speed of electric mixer. Add sour cream, milk, chives, salt, white pepper, onion powder, and garlic powder. Beat at low speed of mixer, just until blended. Spoon potato mixture into a 2-liter casserole dish, which has been sprayed with cooking oil spray. Drizzle butter evenly over top. Sprinkle almonds evenly over top. Bake at 400 degrees (F) 15 minutes, or until golden brown. Set oven to broil, and broil just until brown. Remove from oven, and immediately sprinkle chopped fresh chives evenly over top. Serve immediately. Potatoes are a must in my family at Thanksgiving, and this is one of my favorite potato recipes. I hope you love it! --Betty ♥♥♥♥♥
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VEGAN SCALLOPED POTATOES *Gluten free* // HOLIDAY RECIPES
This recipe is one of my favorite holiday sides! It’s simple, but so decadent. Subscribe to our channel if you haven’t and give this video a like! Comment what your favorite thanksgiving recipe is ❤️
Here’s the recipe and instructions below ⬇️
VEGAN SCALLOPED POTATOES RECIPE
• 3 pounds of gold or russet potatoes
• 1 whole onion (I used a white onion)
• 3-4 cloves of garlic
• The juice of 1/2 lemon
• Lemon zest (1-2 teaspoons)
• 3-4 tablespoons of nutritional yeast
• 1 cup of flour (I used chickpea flour)
• 4 cups of plant based milk (I like almond milk)
• Fresh herbs like sage, rosemary and thyme
INSTRUCTIONS
• Preheat the oven to 400 degrees F
• sauté onions and garlic until caramelized
• add 1 cup of flour with olive oil to make a roux
• once it becomes a paste add 4 cups of almond milk
• whisk until there’s no lumps and keep on medium heat
• once the sauce thickens, add the lemon juice, lemon zest, fresh herbs, nutritional yeast and salt to taste
• slice your potatoes into uniform pieces and put them on a baking dish evenly
• add half the potatoes on the dish and add half of the sauce gently onto the potatoes
• add the rest of the potatoes and the rest of the sauce on top of the potatoes
• bake for 40 minutes
• broil for 1-3 minutes for a crispy crust
• let cool for ten minutes and then SERVE!
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