Tag: gordon ramsay scalloped potatoes recipe

Cheesy Potato Casserole

This recipe right here is a potluck classic. Easy to make, perfect to transport, and a certain crowd pleaser. It is a basic concoction of frozen shredded hash brown potatoes, chopped onions, and a cheesy sauce. Sometimes with a topping, other times without.

Personally, I had never made it before but I had the opportunity to try it on occasion at different gatherings. My neighbor back in Alabama used to make something similar to this, but even simpler- thrown together in the crockpot. It’s been on my “to-do” list for awhile now. I wanted to make a casserole that was baked with a crunchy topping though, and preferably one without canned condensed soups.

Well, once again Mel’s Kitchen came to my rescue! I’ve been using her blog for a lot of things lately and she has proved herself pretty dependable. I’m a fan. Anyways, she wanted the same thing from this casserole. Her Mother used to prepare the canned soup version often during her youth and she wanted to create the same great taste but without all the processed products. Success!

I wanted to take this to one of my church group luncheons (where I take most of my blogging goods). I had never transported a hot dish before though so I was a little nervous. How would it stay warm for an hour and a half before it’s served?? There is no way it could. And although this dish might be okay, just barely warm, I wanted it to still be so warm that it was still gooey and hadn’t solidified from cooling yet. Ya know? Well, I found the coolest product to solve that problem! It’s a 13-by-9-inch transportable pyrex set with a hot/cold pack. I just LOVE it! And it worked fantastic. My dish was still right-out-of-the-oven-hot by the time it was finally served. And it was a complete hit. The whole casserole disappeared before the luncheon was over. My favorite part of bringing food to gatherings is when I overhear people asking each other, “Who mad this??? It was great!”.

And you don’t even have to wait for a gathering/potluck to make this. You can make cheesy potatoes for a dinner side-dish or at a Holiday meal- why not? I know of lots of people who do : )

Author: 
  • Potatoes:
  • 3 tablespoons butter
  • 1 large yellow onion, chopped
  • ¼ cup all-purpose flour
  • 1½ cups low-sodium chicken broth
  • 1 cup milk
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 26-ounce bag frozen shredded hash browns
  • ½ cup light sour cream
  • Topping:
  • 3 cups cornflakes, lightly crushed
  • 2 tablespoons butter, melted
  1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
  2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
  3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.

adapted from Mel’s Kitchen Cafe

Tagged as:
cheddar,
cheese,
potatoes,
Savory,
Sides,
sour cream

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Scalloped Potatoes – and memories of the Dixie Belle Cafe

Today, My Mama (Janice) shares memories from her childhood and a family recipe, to boot!   ~ChristyScalloped Potatoes - and memories of the Dixie Belle Cafe

This is from my Mama, Janice:

This dish is an old comfort food recipe.  Whenever I make it, I’m taken back to my early teenage years.  Every Friday after my mother and stepfather got off work, we would go to my Uncle Charlie’s cafe, The Dixie Belle.  He ran the cafe (it was too small to be called a restaurant) with my Aunt Rachel. It was a family cafe or diner as they would probably call it now.  They always had a typewritten page inserted into the menu with a paper clip that listed the plate lunch choices for that day.  I don’t remember how much a plate lunch was but it couldn’t have been much.  There were usually five of us, my stepfather, mother, grandmother, sister and myself.  We looked so forward to going out to eat.  Usually it was the only time we went each week.  Four times a month.  It was a real special treat for all of us.  I imagine it was especially nice for my mother and grandmother since they didn’t have to cook.

Plate lunches usually had a choice of three meats, five or six vegetables (one of which was always cole slaw) and corn bread or roll.  When I got lucky scalloped potatoes were on the menu as one of the choices.  I had never had these before starting to eat there.  We usually had our potatoes fried, mashed, or stewed.  Just the name promised something special and I was never disappointed.   They were always so creamy with the stringy cheese sauce.  I savored every bite.  I hadn’t thought about our little trips to The Dixie Belle until I started making this recipe for you.  Then, before I knew it I was 12 years old again and eating with my family.

Food has a way of bringing people together and making wonderful memories that are triggered when we least expect it.  Just a smell or mention of a particular recipe brings it all back to us.  I guess that it why I have never taken sitting down with family to eat for granted.   My husband and I still make it a point to go out to eat almost weekly.  Sometimes it is somewhere special but just as often it is to Sam’s Club for a hot dog.  Either is just fine with me.  Just getting time to sit and talk over a meal is a real treat. Not having to wash dishes just puts the icing on the cake!  I think sitting down to eat at home or out is a time for going over our day and reconnecting.

I hope you enjoy this old comfort food recipe as much as I do.  And remember when you finish, have a little something sweet to top it off.  That’s what we always did at Dixie Belle.  Food, family and a little something sweet.  Some of life’s greatest joys.

Scalloped Potatoes - and memories of the Dixie Belle Cafe

This is our lineup of ingredients today-Potatoes, onion, butter, flour, cheese, milk and salt and pepper. Note: You can use prepackaged shredded cheese or shred your own like I did.  I usually like to shred my own because it makes the dish a bit creamier.

Scalloped Potatoes - and memories of the Dixie Belle Cafe

Wash potatoes and slice into 1/4 inch thick slices.  Layer potatoes and onions in casserole dish that has been coated with cooking spray. I used a 1 and 1/2 quart Pyrex or other oven proof dish.

Now I didn’t peel my potatoes.  You can if you had rather but it was just easier to wash them and slice them.  I really like the peels on my potatoes.  I only used four potatoes since that filled up my dish and left room for the sauce.  I sure didn’t want it to bubble out in the oven.  I would hate to have to clean up that mess!

Scalloped Potatoes - and memories of the Dixie Belle Cafe

Melt butter over medium heat and stir in flour, salt and pepper until blended.  Cook, whisking constantly for one minute.

Scalloped Potatoes - and memories of the Dixie Belle Cafe

Slowly stir in milk and continue to cook until milk is hot.

Scalloped Potatoes - and memories of the Dixie Belle Cafe

This is my little granddaughter helper and cheese rat, Elle.  She was out of school and helping me with this recipe.

I think she ate more than she helped!

Scalloped Potatoes - and memories of the Dixie Belle Cafe

Remove milk from heat and stir in cheese until well melted.

Scalloped Potatoes - and memories of the Dixie Belle Cafe

This is what the melted cheese and milk mixture will look like.  Isn’t that pretty?  I also use this same mixture on 2 cups  cooked macaroni and then bake it in the oven for about 20-25 minutes.  It is wonderful macaroni and cheese.

Scalloped Potatoes - and memories of the Dixie Belle Cafe

Pour mixture over potatoes and onions and cover in foil. 

Bake at 400 degrees for 1.5 hours. I know that seems like a lot but that is what I do.

Scalloped Potatoes - and memories of the Dixie Belle Cafe

 Dig in for a delicious creamy dish that goes well with almost anything!

Ingredients

  • 4 medium potatoes, washed and sliced into 1/4 inch slices
  • 1/2 cup chopped onion
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 8 ounces mild cheddar cheese, shredded

Instructions

  1. Preheat oven to 400 degrees. Spray an 8X8 casserole with cooking spray.
  2. Layer 1/2 of potatoes into prepared dish. Top with onions.
  3. Top with remaining potatoes and salt and pepper to taste.
  4. In a medium saucepan, melt butter over medium heat and stir in flour.
  5. Add salt and stir constantly with whisk for one minute.
  6. Slowly stir in milk.
  7. Cook, stirring constantly, for approximately 5 minutes or until milk is hot and slightly thickened.
  8. Remove from heat and add shredded cheese. Stir until cheese is melted.
  9. Pour over the potatoes and cover with foil.
  10. Bake for 1 and 1/2 hours in oven.

3.0

http://www.southernplate.com/2015/01/scalloped-potatoes-and-memories-of-the-dixie-belle-cafe.html

“If people sat outside and looked at the stars each night, I’ll bet they’d live a lot differently.”

~Bill Waterson

 

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Everyday Scalloped Potatoes and Ham

Scalloped potatoes and ham, an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easy made from scratch.


As usual, I read way too many recipes but really most were very similar. The inspiration piece will be a Pioneer Woman recipe on Food Network.  A few change to simplify and decease the fat some.

Rating

A nice solid 4.

Notes. I know this is cooking for two but this fits our live style. Since it is the whole meal with a veggie added, we will eat a double amount and I was cooking for left overs also. This would be a recipe that could be easily cut in half but for this amount of time and work, I want more return.

Preheat oven to 350 convection or 375 conventional.

Scrub and cut 4 medium russet potatoes. Peeling is optional. Slice thin and a mandolin is recommended.

Chop 1 small onion. Chop, slice or cut your ham into bite size pieces.

Over medium high heat in a medium sauce pan melt 4 tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning nicely.

Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add 1 teaspoon salt and 1/2 teaspoon pepper.

Prep a 9 by 13 baking dish by coating with butter. Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup Monterey Jack cheese and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.

Cover with aluminum foil.

Bake for 40 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling.

Allow to set for about 10 minutes before serving.

Everyday Scalloped Potatoes and Ham

Scalloped potatoes and ham,an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easy made from scratch.

Ingredients

  • 4 medium russet potatoes cleaned and sliced thin. Peeling optional
  • 1 small onion chipped
  • 4 tablespoon butter
  • 4 tablespoon (1/4 cup) flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 2 cups shredded Monterey Jack cheese (or cheese of choice)
  • 3 cups (about 3/4 pound) precooked ham slice, dices or cut into small bite size bites

Instructions

  1. Preheat oven to 350 convection or 375 conventional.
  2. Scrub and cut 4 medium russet potatoes. Peeling is optional. Slice thin and a mandolin is recommended.
  3. Chop 1 small onion. Chop, slice or cut your ham into bite size pieces.
  4. Over medium high heat in a medium sauce pan melt 4 tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes.
  5. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning nicely.
  6. Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add 1 teaspoon salt and 1/2 teaspoon pepper.
  7. Prep a 9 by 13 baking dish by coating with butter. Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup Monterey Jack cheese and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.
  8. Cover with aluminum foil.
  9. Bake for 40 minutes then uncover and cook another20-25 minutes until nicely brown and bubbling. Allow to set for about 10 minutes before serving.

2.2

http://www.101cookingfortwo.com/everyday-scalloped-potatoes-and-ham/

From DrDan at 101 Cooking For Two

Updated
April 12 2014

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