You know they ‘re difficult to beat if you have ever got real, home-cooking cheesy scalloped potatoes. I took this classic dish and added a Parmesan garlic flavor, plus three kinds of cheese. These squeezed potatoes have been carefully tested and can be done early or frozen.
This recipe is usually produced for a vacation when there is a premium for oven space and your time is precious. That is why I have tested these scalloped potatoes and found a great and simple way to do them in advance. I found that the best way to make this recipe works is to cook the potatoes in part first. Moreover, that means that when reheating, you don’t have to bake them that long.
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Ingredients:
1 (19 oz) can of creamy potato with roasted garlic soup
1/2 cup heavy cream
1 tsp dried thyme
1 tsp of freshly ground black pepper
6 large potatoes, peeled and sliced
2 1/2 c of shredded Cheddar cheese, divided
Directions:
Preheat the oven at about 350 ° F (175 ° C).
Mix soup, cream, thyme, and pepper in a blender and proceed until the texture is smooth. Spread on the bottom of the 9×13 inch casserole pan a thin layer of mixture. Put the cheese in potatoes and reserve 1/2 cup cheese. Sprinkle with the rest of the cheese, then add the soup over the potatoes.
Bake for 70 minutes in a pre-heated oven.
Tip:
Ensure that you cut very thin the potatoes! This SO is much simpler with a slicer in the mandolin (I will connect to the one that I use at the end of the post).
Heavy cream is not necessary for a cheese sauce and entire milk also works. But you can if you want half and a half or heavy cream!
Red and Yukon gold potatoes are my favorites for pinching potatoes, as they are very good for baking and need no peeling (except that you like). Russet potatoes are going to work (and cheaper), but during the long baking time, they may fall apart more possibly.
Ingredients
- 1 (19 oz) can of creamy potato with roasted garlic soup
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp of freshly ground black pepper
- 6 large potatoes, peeled and sliced
- 2 1/2 c of shredded Cheddar cheese, divided
Instructions
Preheat the oven at about 350 ° F (175 ° C).
Mix soup, cream, thyme, and pepper in a blender and proceed until the texture is smooth. Spread on the bottom of the 9x13 inch casserole pan a thin layer of mixture. Put the cheese in potatoes and reserve 1/2 cup cheese. Sprinkle with the rest of the cheese, then add the soup over the potatoes.
Bake for 70 minutes in a pre-heated oven.
Tip:
Ensure that you cut very thin the potatoes! This SO is much simpler with a slicer in the mandolin (I will connect to the one that I use at the end of the post).
Heavy cream is not necessary for a cheese sauce and entire milk also works. But you can if you want half and a half or heavy cream!
Red and Yukon gold potatoes are my favorites for pinching potatoes, as they are very good for baking and need no peeling (except that you like). Russet potatoes are going to work (and cheaper), but during the long baking time, they may fall apart more possibly.
