Two Cheese Scalloped Potatoes

Rich and delectable side dish.  Not for dieters!

I could think of no better recipe to make in my new “Slate” baker!!  I’ve been intrigued by this color ever since I ran a Revol giveaway and my winner (Margo ) chose that color!!

This is a recipe that originally was made in foil pouches on the BBQ grill.  It can still be made that way, only you have to cut down the ingredients some.  Nothing scientific here folks, the amount of potatoes, cheese, etc., is entirely up to you!

I used heavy cream in here because I have quite a bit of it, but you can use light cream or half and half.  I would not recommend milk, even whole milk as it would probably be too watery.

You can just chop the onion and add it without cooking. However, I chose to caramelize the onions for added flavor, but it’s not necessary!

Next time I am trying this with blue cheese substituted for the asiago/cheddar combo.

Two Cheese Scalloped Potatoes

• 6-8 medium potatoes, skin on
• 3/4 cup shredded Asiago cheese
• 3/4 cup shredded sharp white cheddar cheese
• 1 medium onion, chopped
• 3/4 cup cream
• 2 tbs butter, melted
• salt and pepper to taste
• 1 tbs fresh rosemary, chopped
• 1 large clove garlic, minced

Preheat oven to 350 degrees F (175C).


Scrub potatoes under cold running water; dry.  Slice 1/8-inch thick (3mm)–a mandoline or food processor with the slicing blade is recommended for even slices.


Lightly spray or grease a Revol 2.7 quart baker.


Add a single layer of sliced potatoes to the pan.  Brush with 1/3 of the melted butter.  Top this with 1/3 of the chopped onion, a sprinkle of salt & pepper, 1/3 of the Asiago cheese and 1/3 of the cheddar cheese.  Repeat 2 more times and end with a layer of plain sliced potatoes.


Brush the top with remaining butter.  Pour the cream evenly over the top of the casserole. Sprinkle with minced garlic and chopped rosemary.


Cover with aluminum foil and bake for 40-45 minutes covered.


Remove the foil and bake for an additional 15 minutes to crisp top layer of potatoes.


Serves 8

Two Cheese Scalloped Potates

The post Two Cheese Scalloped Potatoes: Meatless Mondays appeared first on The Midnight Baker.

Definitely more than a side dish…these potatoes are a meal!

Potatoes?  Bacon (YEAH!)? Cheese?  These are three words of pure ecstasy.  How can you go wrong?

Tasty side dish

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Bacon Ranch Potatoes

Definitely more than a side dish…these potatoes are a meal!

Prep Time20 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 25 minutes mins

Course: side dishes

Cuisine: American

Keyword: bacon ranch potatoes

Servings: 6 -8

Calories: 329kcal

Author: Judith Hannemann

Ingredients

• 2 lbs red bliss potatoes cut in chunks
• 1/4 cup buttermilk ranch dressing the stuff in the bottle
• 2 tbsp Russian or Thousand Island Dressing
• 2 tbsp sour cream
• 2 tbsp minced fresh chives or 1 tbs dehydrated
• 5 slices crisp cooked bacon diced
• 1 1/2 cups cheddar cheese shredded
• 2 green onions chopped finely for garnish

Instructions

• Preheat oven to 350 degrees F. Spray or grease an 13 x 9-inch baking pan*
• In a large bowl, combine the dressings, sour cream, chives, bacon, potatoes and 1/2 cup of the cheese.
• Place potato mixture in prepared pan. Cover with aluminum foil and bake for 60 minutes.
• Remove foil and stir. Turn oven temperature to 400 degree F. Return pan to the oven and bake for 15 minutes. Sprinkle remaining 1 cup of cheese over the potatoes. Bake for an additional 5-10 minutes or until cheese is melted and bubbly.
• Remove from oven and garnish with green onion.
• Makes 6-8 servings. Nutrition info will be based on 8 side dish portions (no matter what, it's calorie and fat packed--which is why it's so goooooood).
• *About the pan size--if you want crispier potatoes, use the 13 x 9 pan. If you want softer potatoes, use an 11 x 7 or as I did an 8 x 8 deep square baker. Bake times are the same for all pans. Cook times are for a conventional oven. A halogen oven would cook in half the time.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 26g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 476mg | Potassium: 766mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 15mg | Calcium: 229mg | Iron: 2mg

Bacon Ranch Potatoes

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