Cheesy Scalloped Potatoes No Fail Recipe The Chunky Chef Preheat oven to 375°f. lightly grease a medium sized (1 1 2 to 2 quart) gratin or baking dish. in a large dutch oven, melt the butter over medium heat. add onions and sauté until softened, about 5 minutes. add the milk (or milk and water), garlic, and dijon mustard and bring to a gentle boil over medium heat. 1. preheat the oven to 350° f. 2. melt together the butter and onions in a large skillet over medium high heat. cook, stirring occasionally until softened, about 10 minutes. at this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized. 3.
Homemade Cheesy Scalloped Potatoes Recipe Easy Delicious Microwave until hot. put a little bit of the soup mixture in the bottom of a greased 2 qt casserole dish, a 9×9 pan, or an oven safe pan. layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. repeat layers ending with cheese. bake at 375°f for 45 55 minutes or until hot and bubbly. 4.95 from 329 votes. Add the milk. in a medium saucepan, heat the milk until warm to the touch. pour the milk over the prepared potatoes. cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. uncover and bake an additional 15 minutes, until the cheese is lightly browned. Preheat oven to 350 degrees f. lightly grease a 9x9 or 2 quart baking dish. use a mandoline, sharp knife, or food processor to thinly slice your potatoes. transfer all of the slices into a large mixing bowl. pour heavy cream over the potatoes and sprinkle with parmesan cheese. add in garlic, salt, nutmeg, and pepper. How to make scalloped potatoes. in a dutch oven, sauté the garlic in a little butter and cook until fragrant. add in the onions, thyme, salt, and pepper and cook until the onions soften. add the cream, chicken broth, bay leaves, and sliced potatoes to the dutch oven and bring to a simmer. cover and cook until the potatoes are nearly fork tender.
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