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In addition to jump-starting the cooking (and cutting down on the oven time), this simmering step also draws the starch out of the potatoes and into the cream, creating a thicker, richer sauce ...
Layers of russet potatoes are soaked in fresh thyme, seasoned half-and-half, and Parmesan, then layered sliced ham and topped with melty cheddar cheese.
This ham and cheese recipe features eggs, potatoes, ham, cheese, and chives, baked until lightly golden on top and sprinkled with even more chopped chives. ... Get Ree's Scalloped Potatoes and Ham ...
Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. [8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin ...
The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan (see below), generously doused with clarified butter, and baked until they form a cake. Then the cake is flipped every ten minutes until the outside is golden and crisp.
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
Classic scalloped potatoes get a burst of color, heartier texture and a healthy update with the addition of chopped spinach. The greens in this side dish also create a nice contrast to the creamy ...
Dot with sour cream, then repeat layering with remaining potatoes, 1/2 tsp salt, 1/4 tsp pepper, Velveeta and cheddar. Pour the milk over the entire casserole. Top with parsley or green onions.