Scalloped Potatoes with Cheese

18 years ago

Does anyone have a great recipe for scalloped potatoes with cheese??? I need a recipe that will serve about 20 people. Your help is appreciated. Thanks

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Comments (3)

mustangs81
18 years ago
I don't know if you would be interested in this. I've had this recipe for sometime on the TRY LIST and decided to make it since the Boursin cheese was BOGO. I made it last night. I was happy with it especially since it was so easy.

I cut the ingredients in half since for just the two of us and there is plenty left over.

POTATO GRATIN WITH BOURSIN
2 cups heavy cream
2 - 5 ounce package Boursin cheese with herbs
3 pounds small red potatoes, thinly sliced (use mandolin)
Salt and Pepper

Butter a 9 x 13 baking dish. In saucepan, melt Boursin cheese with the cream. In the baking dish, layer 1/2 the potatoes, salt and pepper, pour half of the cheese mixture over, and repeat the layers. Bake 1 hour at 400*.
doucanoe
18 years ago
These are both delicious, I love potato casseroles! you could double or triple to feed 20 people.

SCALLOPED POTATOES WITH THREE CHEESES

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (Â§ stick) butter
3 cups whole milk

Preheat oven to 400Â°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.

Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.

Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.

(Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375Â°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Makes 12 servings.

Bon AppÃ©tit
November 1999
Rick Rodgers
Epicurious.com Â© CondÃ©Net, Inc. All rights reserved.
My notes: I used Gruyere in place of blue chees and it was delish.
Potato Gratin From Weight Watchers Easy Weeknight Favorites 1 garlic clove, halved Cooking Spray 1 c chopped onion 6 medium size baking potatoes, peeled and cut into thin slices 1/4 tsp salt 1/4 tsp freshly ground black pepper 3/4 c shredded extra sharp cheddar cheese 1/4 c grated romano cheese 1\-3/4 c chicken broth 1 c evaporated milk Preheat oven to 425F.Rub a shallow 3 quart baking dish with cut sides of garlic halves, discard garlic. Coat dish with cooking spray Coat non\-stick skillet with cooking spray, place over medium heat until hot. Add onion, sautÃ© 5 minutes or until tender; set aside. Arrange one third of potato slices in prepared dish, sprinkle with half of the salt and half of the pepper. Top with half of the sautÃ©ed onions and half of the cheddar and romano cheeses. Repeat layers, ending with the remaining potato slices. Bring broth and milk to a boil over low heat in a small saucepan. Pour over potato mixture. Bake uncovered, at 425F for 50 minutes or until tender and golden brown. Let stand 5 minutes before serving. Yield: 6 servings Linda
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Here you go! Tasty and easy too! Pineapple Bake (Silver Palate's Good Times Cookbook) 8 thick slices day old bread cut into 1 inch cubes (I used 1" thick slices of French Bread) 2 cups drained, crushed, unsweetened pineapple 1/2 cup melted butter 3/4 cups packed brown sugar 4 eggs, beaten Preheat oven to 350. Grease a 1 1/2 quart baking dish Combine the bread cubes and pineapple and place in the baking dish. Mix the butter, sugar and eggs. Pour over the bread mixture. Bake until puffed and golden, about 40 minutes. Serve immediately 6 portions.
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I love to make scalloped potatoes, especially with Christmas dinner. This is basically the recipe I use (unfortunately, lots of heavy cream, but what the heck, it's not exactly diet season) and I leave off the parmesan as my family is not a big fan. For a big casserole, I use a quart (!) of cream.. 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, chopped 1/2 teaspoon ground nutmeg Butter 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for broiling Preheat the oven to 375 degrees F. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. This may not be what you are looking for, but it's really good and extremely simple. I think it's Tyler Florence's recipe originally, to give credit where credit is due! Oh, and definitely no COM soup! You can also slap some buttered breadcrumbs on the top to finish...yummy, too. gigi
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This is how I make them. Note: These may not be exact measurements as I don't measure.LOL Peel 4 large Idaho potatoes (about 6 cups when sliced) Slice about 1/4 in. thick.Cover with cold water and cook over med heat until just slightly tende then drain and set aside. Melt 1 stick of butter in a large pot over low heat.When butter is melted turn heat to medium and add: 1/2 C finely chopped onion 2 cloves garlic,finely chopped.(1 tsp. garlic powder may be substituted for fresh garlic if desired) Saute until onion is translucent then add: 4 Tbsp. flour 1 tsp. salt 1 tsp. black pepper Stir together until smooth then add: 4 cups whole milk 1 cup sour cream Cook on medium heat until mixture thickens. Remove from heat and add: 3 cups shredded Monterrey Jack cheese 1 cup shredded Cheddar cheese Stir until cheese is melted. Drain the potatoes and place 1/3 in a buttered casserole dish.Pour 1/3 of the cheese mixture over the potatoes,continue layering potatoes and cheese mixture ending with cheese sauce.Sprinkle a layer of shredded cheddar cheese over the top,as much as you like.Cover tightly with foil and bake for 30 minutes at 350*.remove foil and bake until cheese on top is lightly brown and bubbly.Remove from oven and let sit for 10-15 minutes before serving to allow juices to absorb.
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Casey....this is so great! Just add boneless pork chops to the top of your dish.....and you'll have a family favorite of mine....Pork Chop Casserole! Posted by casey_nfld (My Page) on Mon, Sep 1, 08 at 14:52 I make these all the time....you can't get any easier than these. And you can't tell that the sauce is cream of mushroom soup. Oh, and I don't use their amounts for potatoes and onions, I use as many as will fill my casserole dish, but I do use the amount for the sauce. Easy Scalloped Potatoes 8 cups thinly sliced potatoes 1 cup thinly sliced onion 2 cans (10 oz each) cream of mushroom soup 1 cup milk Â½ tsp salt Layer potato and onion in a 3.5 L casserole dish. Mix soup, milk, salt and pepper. Pour over top. Insert spoon here and there to allow some sauce to penetrate. Bake, covered, in 375 Âº oven for about 1 hour, 15 minutes or until tender. Remove cover during last 10 minutes.
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cloudy_christine
18 years ago
This one's my favorite. Another Craig Claiborne recipe (I posted his moussaka on another thread).

Gratin Dauphinois Chez Lily et Gaby

1 clove garlic, peeled
3 pounds Idaho russet potatoes, peeled and sliced very thin
2 eggs, lightly beaten
3 cups milk
1 1/2 tsps salt [I use much less]
freshly ground black pepper to taste
1 cup grated GruyÃ¨re cheese
1/2 cup crÃ¨me fraiche or heavy cream, preferably not ultrapasteurized

1. Preheat oven to 400.
2. Rub the inside of an oval gratin dish about 14 by 9 by 2 inches with garlic, then add the potatoes.
3. Combine the eggs, milk and salt and pour over the potatoes.
4. Bake until the top is crisp and golden, 1 to 1 1/2 hours. [Closer to 1.]
5. Remove from the oven and sprinkle with the grated cheese, then drizzle with heavy cream.
6. Return to the oven and bake until the top is crisp and golden

Scalloped Potatoes with Cheese

Comments (3)

mustangs81

doucanoe

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