directions Melt butter in a sauce pan, stir in flour, salt and add milk slowly, stirring constantly until sauce boils and thicken. Add potatoes and heat, stirring until the mixture boils again. Spoon potatoes into a shallow, greased casserole. Sprinkle 1 T diced butter over top. Bake at 350 for 35 minutes. (Mine usually takes longer.).
Preview
See Also: Food Recipes, Potato RecipesShow details
Scalloped potatoes and ham: The extra creamy, curdle-free recipe. Click through for instructions! Find this Pin and more on + Group Recipe Box by Haley @ Cheap Recipe Blog. Ingredients Meat 1 lb Ham, steak Produce 3 lbs Russet potatoes 1 Yellow onion Baking & Spices 1/4 cup All purpose flour 1 tsp Salt Dairy 1 1/2 pints Heavy whipping cream
See Also: Potato RecipesShow details
Drain and cool potatoes. Peel and cut into 1/4-in. slices. Spread in greased 3-qt. baking dish. Preheat oven to 350°. In large saucepan, melt butter. Stir in flour …
Spread a layer of ham using about ½ cup. Sprinkle on each layer: a tablespoon of diced onion, a tablespoon and a half of flour, ¼ tsp. salt, a few …
Apr 18, 2019 - Learn how to make extra creamy, curdle-free scalloped potatoes and ham. Learn these 2 recipe tips!
First, make a béchamel: Melt 3 tablespoons butter in a heavy saucepan over low heat. Whisk in 3 tablespoons all-purpose flour and cook, stirring constantly, for a couple of minutes. Whisk in 2
Preheat oven to 375 degrees. Melt butter in a large skillet over medium heat. Add in parsley, thyme, salt, pepper and flour, and whisk together. Cook for 2 minutes, whisking occasionally. Slowly add milk, whisking constantly, until smooth. Turn heat up to high and bring mixture to a boil, whisking constantly.
You can layer the cheese with the potatoes and onions or melt it into the thickened sauce. Bake the casserole low and slow, 350 degrees F. for about 2 hours, covered for all but the last 15 minutes. <i class="icon-print"></i> < Previous Next >
Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, …
1/2 cup heavy cream 1 cup shredded Monterey jack cheese 1 tablespoon fresh dill (optional) Directions 1 Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray and set aside. 2 Thinly slice rutabaga with a knife or mandoline. In a large bowl, add sliced rutabaga, olive oil, salt, pepper, garlic powder, and onion powder.
See Also: Keto Recipes, Potato RecipesShow details
Directions Heat oven to 350. Heat the butter in a medium saucepan. Add onion and gently sweat until translucent. Sprinkle in flour & whisk it into a paste. Cook 2-3 minutes whisking constantly. Add the milk and whisk until smooth. Season with salt & pepper and bring it to a simmer, stirring occassionally. Gently cook for approximately 5 minutes.
Peel potatoes. Slice very thin. Chop ham into chunks. Heat olive oil in a pan. Blend in gluten-free flour, salt, and pepper. Cook until bubbly. Slowly, while stirring, add almond milk and heat to boiling. Stir constantly. Spray an 8×8 dish with cooking spray. Arrange half of the sliced potatoes in the dish.
1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. 2. In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in …
Reduce heat to low and pour in the milk and heavy cream. Simmer for 5-6 minutes until mixture thickens slightly. Stir in cheese, green onions, salt, and pepper. Mix until smooth. Add sliced radishes to your baking dish and in pour cheese mixture. Toss to coat. Prepare topping by adding pork rinds to a large food processor.
Preheat oven to 375°F /165°C. Layer potatoes, onions, and ham in greased 2½-quart baking dish. Melt the butter in a saucepan over medium heat. Add the garlic, and saute until fragrant; about 30 seconds. Add flour all at once and stir quickly to prevent clumping.
Whisk to combine. Step 3: Layer the potatoes. Put ⅓ of the potato slices onto the bottom of a 13x9 baking dish. Spoon ⅓ of the sauce over the potatoes, and add half of the diced ham. Then, add a second layer of potatoes, 1/3 more sauce, and …
Pour the soup into a small bowl and stir it until it gets nice and creamy. Spread it over the top of the ingredients in the slow cooker. Cover and cook on LOW for 6 to 8 hours, or until the potatoes and onions are tender when pierced with a fork. Just before serving, sprinkle with a little paprika. Recipe Notes
You can easily turn Scalloped Potatoes and Ham into a gluten-free and dairy-free dish by making a few simple switches. You only need to make a few changes to the classic recipe to make an allergy-friendly version of scalloped potatoes and ham.
These cheesy Scalloped Potatoes and Ham are a classic Southern dish with only 10 minutes of prep! Preheat oven to 400°F (200°C). Grease an 11 x 7-inch baking dish; set aside. In a large pot, melt butter over medium-high heat. Whisk in cream, garlic, and salt. Add peeled, sliced potatoes.
A. Scalloped or au gratin potatoes are so simple. But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange.
Extra-Creamy Scalloped Potatoes. Ingredients. Directions. Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes.