New recipes

Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust


Ingredients

Sauce

  • 2 1/2 tablespoons all purpose flour
  • 1 1/2 cups whole milk, hot
  • 3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese
  • 1/4 teaspoon hot pepper sauce

Vegetables

  • 2 tablespoons olive oil, divided
  • 1 pound medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick rounds
  • 1 pound medium-size zucchini, trimmed, cut into 1/2-inch-thick rounds
  • 1 cup diced red bell pepper
  • 1 cup frozen corn kernels, thawed
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon butter, cut into 1/2-inch cubes

Topping

  • 1 1/2 cups (packed) fresh breadcrumbs made from crusty French bread (do not remove crust)
  • 1/2 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 2 ounces)
  • 1 1/2 tablespoons butter, melted

Recipe Preparation

Sauce

  • Melt butter in heavy medium skillet over medium heat. Add flour and whisk 1 minute. Whisk in hot milk; whisk until mixture boils, thickens, and is smooth, about 5 minutes. Remove from heat. Add cheese and hot pepper sauce and whisk until cheese melts. Season sauce to taste with salt and pepper.

Vegetables

  • Butter 11x7x2-inch glass baking dish. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat. Add half of yellow squash and half of zucchini; sauté until crisp-tender, about 4 minutes. Transfer squash-zucchini mixture to large bowl. Repeat with 1/2 tablespoon oil and remaining yellow squash and zucchini.

  • Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté until onion is golden and pepper is tender, about 7 minutes. Stir in corn and rosemary. Transfer to bowl with squash-zucchini mixture. Mix in cheese sauce. Season to taste with salt and pepper. Transfer mixture to prepared dish. Dot with butter. DO AHEAD Can be prepared 1 day ahead. Cool slightly. Cover with foil and refrigerate. Before continuing, heat covered gratin in 400°F oven until warm but not hot, about 20 minutes.

Topping

  • Preheat oven to 400°F. Mix breadcrumbs, cheese, and melted butter in bowl until crumbs are coated with butter. Sprinkle crumbs evenly over gratin. Bake until vegetables are heated through and crumbs are crisp and golden, about 35 minutes.

Reviews Section

Cheesy Potatoes au Gratin

Hello Scalloped Potatoes, meet the best, perfectly cheesy, Potatoes au Gratin, evah. Ya know, seriously. I am of the opinion that it'd be kinda hard to mess up a dish of potatoes au gratin no matter what you do to them - I mean c'mon now. Potatoes. Cheese. Butter. Cream. Hello. If you're making this for the holidays, you'll want to double the ingredients and do extra layers.

Well, I personally love Julia's way with this classic potato dish, however I decided to play with it a bit. You know. For the holidays. Julia uses Swiss cheese to transform her scalloped potatoes to cheesy au gratin potatoes, but since cheddar is more mainstream in most households, I switched over to cheddar for this one.

Cheddar can be a bit fussy on its own though so I thought I would add in a little bit of my beloved Velveeta too. Now I know that some of you running across this are going to scoff at my use of Velveeta, and frankly that's perfectly okay. You don't have to use it, but I love it, and especially love to add some in with macaroni and cheese. If you want a guaranteed, creamy sauce without the notorious curdling cheddar is known for, then add a little bit of Velveeta in there and see what a difference it makes.

Not at all hard, this dish is a simple, small cheese sauce, poured over the top of layers of very thin sliced potatoes, each sprinkled with salt, pepper, and some shredded cheese - here cheddar. A mandoline is key for these kinds of potatoes I think, but if you don't happen to own one, you can simply slice the potatoes by hand.

If you like your potatoes sliced thicker, or you don't have a mandolin, cut them about 1/4 inch thick, place them into a pot, cover with water and bring to a boil. Immediately turn off the heat, remove pot from the burner, and let them sit in the water for 5 minutes. Drain well, pat dry and proceed.

For more of my favorite potato recipes, pop over to my Pinterest page!


If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Perfectly Cheesy Potatoes au Gratin

  • 2 pounds of baking potatoes (about 6 medium)
  • 1 clove of garlic
  • 6 tablespoons of butter
  • 2 cups of half and half
  • Kosher salt and freshly cracked black pepper , to taste
  • 2 ounces of Velveeta , cubed
  • About 2-1/2 cups of shredded sharp or extra sharp cheddar cheese , divided

Preheat oven to 425 degrees F. Lightly smash and peel the garlic rub all over a 9 x 13 inch baking dish. Butter the dish and set aside.

Peel the potatoes and slice thin, about 1/8 inch. A mandolin works fantastic for this, but see the tip below if you are hand slicing. Hold the potatoes in a bowl of cool water to keep. Once you are ready to layer the dish, drain the potatoes and then transfer them to a clean dish towel and pat thoroughly dry.

Meanwhile, in a saucepan or large skillet, heat the butter with the half and half until the butter is melted and the half and half is hot. Stir in the Velveeta and 1/2 cup of the cheddar, or whatever cheese you are using. Cook and stir over medium heat until all of the cheese is melted and mixture is smooth.

Layer 1/2 of the potatoes in the bottom of the buttered baking dish. Season with salt and pepper to taste and sprinkle about 1/3 of the remaining cheese on top. Repeat the layer of potatoes, salt and pepper and another 1/3 of the cheese. Reserve the last 1/3 of the shredded cheese for the last few minutes of cooking. You can also use more cheese in the layers and on top if you like.

Pour the cheese sauce evenly over the top of the casserole and bake, uncovered, at 425 degrees F, for about 20-25 minutes, or until bubbly and potatoes are fork tender. Remove from the oven, top with the remaining shredded cheese and return to the oven for about 5 minutes, or until cheese begins to brown. Serves about 8 - prepare extra layers to double, testing potatoes in the center before topping with the final cheese and returning to the oven.

Tip: If you like your potatoes sliced thicker, or you don't have a mandolin, cut the potatoes about 1/4 inch thick, place them into a pot, cover with water and bring to a boil. Immediately turn off the heat, remove pot from the burner, and let them sit in the water for 5 minutes. Drain well, pat dry and proceed.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.


Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.


The Potatoes

For this recipe I have found the best potatoes to use are the Yukon Gold or just Gold potatoes. They bake well and have that perfectly round shape making for the traditional scalloped potatoes. Not only are they good for baking you can also use them for roasting or mashing.

This recipe calls for 2 pounds of peeled Gold potatoes and will serve 6 – 8 people.

After the potatoes are peeled I like using this hand slicer as I can easily adjust the thickness of the potatoes when slicing.

Before you go using a hand slicer I highly and I mean highly recommend wearing a cut resistant glove. I wear this one every time and let me tell you it has saved me from cutting myself many times.

I slice the potatoes about 1/8 inch thick.

That’s all I am going to talk about. I just wanted to show how thick to cut the potatoes. So, let’s get to the recipe. Oh, wait a minute! You also need to know I use this same hand slicer to slice the onions even thinner than the potatoes. Ok, let’s move on.


Scalloped Potato Casserole

I grew up with two basic potato casseroles. One that was made with a buttery milk sauce that my Mama called scalloped potatoes the other made similar but adding in cheese, that we called potatoes au gratin. I used to love it when Mama made them. Both are just simply heartwarming and delicious and a perfect potato side dish for cooler weather.

I'm not talking about those dehydrated packaged potatoes here, though I won't knock those either because just like everybody else, I've used a few of them in my lifetime too, although it's been years now. Do they even still make them? They certainly came in handy from time to time

I'm talking about made from scratch and really not all that time consuming to be honest, especially if you have a mandoline (and I highly recommend you get one) and worth every single second.

A favorite holiday side dish, although they also go wonderful with baked or grilled chicken, fried chicken or pan fried pork chops, and are a perfect fall or winter side dish with many other dinners.

To save a lot of work, slice your potatoes using a food processor, or pick up an inexpensive mandolin like that pictured above. They are worth having, you will speed through prep like nobody's business, all slices will be uniformly thick, meaning that they will all cook in the same amount of time, and a mandolin is much less hassle to clean. Just take care with your fingers and your knuckles y'all, because they are very sharp!

This recipe makes about 4 servings so if you need to feed 6 or more people I recommend making two separate casseroles, rather than a single, large multi-layered dish to ensure the potatoes cook through well.

To make this recipe au gratin, see notes at the bottom of the recipe - you'll be layering in grated cheese, or check out my recipe for Perfectly Cheesy Potatoes au Gratin while you're here too!

For more of my favorite potato recipes, visit my page on Pinterest!

Scalloped Potato Casserole

Ingredients

  • 6 tablespoons salted butter, divided
  • 2 pounds russet potatoes, peeled, for 6 cups sliced
  • 1 medium clove garlic, smashed
  • 2 cups thinly sliced onion
  • 1/2 tablespoon olive oil
  • 1-1/2 cups evaporated or whole milk
  • 1 teaspoon kosher salt, divided
  • 1/8 teaspoon white or black pepper, divided
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, divided, optional

Instructions

  1. Preheat oven to 425 degrees F. Lightly smash and peel the garlic rub all over a 3-quart baking dish. Butter the dish with 1 tablespoon of the butter and set aside.
  2. Peel the potatoes and slice thin, about 1/4 inch. A mandolin works fantastic for this. Hold the potatoes in a bowl of cool water to which 1/2 teaspoon of salt has been added set aside. When ready to bake the casserole, drain potatoes, transfer to a clean dish towel and pat to dry.
  3. Heat the remaining butter with the milk until the butter is melted and the milk hot.
  4. Heat the olive oil over medium heat and sauté the onion until cooked, but not browned. Layer 1/2 of the onion in the bottom of the baking dish. Add 1/2 of the potatoes on top of the onion.
  5. Combine salt, pepper and Cajun seasoning and season potatoes with half add remaining onion, then the remaining potatoes.
  6. Pour the hot milk and butter combination evenly over the top of the casserole, top with remaining seasoning and bake, uncovered, in the upper third of the oven, for about 30 minutes, or until until milk has been mostly absorbed and potatoes are tender. May pass under the broiler to brown top further.
  7. Serves about 4 - make two pans for a larger serving.

Notes:

A mandolin is the way to go for uniform cuts, but i f you like the potatoes sliced thicker, or you don't have a mandolin, cut them about 1/4 inch thick, place them into a pot, cover with water and bring to a boil. Immediately turn off the heat, remove pot from the burner, and let them sit in the water for 5 minutes. Drain well, then proceed with recipe.

To Make This Au Gratin: Add 2-1/2 cups of shredded Swiss, sharp Cheddar cheese, or use your favorite cheeses or any combination of cheeses. Omit the onion if desired, divide the cheese into thirds, setting aside one third for topping the casserole. Layer 1/2 of the potatoes in the bottom of the buttered baking dish. Season with salt and pepper to taste and sprinkle about 1/3 of the remaining cheese on top. Repeat the layer of potatoes, salt and pepper and another 1/3 of the cheese. Reserve the last 1/3 of the shredded cheese for the last few minutes of cooking when you'll return the casserole to the oven for about 5 minutes, or until cheese is melted.

Recommended Products:

Similar Recipes

Perfectly Cheesy Potatoes au Gratin

Ranch Mashed Potato Casserole

Ham and Potatoes au Gratin Casserole

Did you make this recipe?

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.


Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.


Helpful Tips:

  • You can use red potatoes or new potatoes, but I really love the buttery texture of Yukon gold. Russet potatoes would also work, but they sometimes fall apart more easily.
  • This gratin recipe calls for cheddar cheese, but Gruyere would also be a good substitute.
  • To ensure the potatoes are cooked through and tender, slice the potatoes 1/8 inch thick. I use this mandoline (afil. links) which really makes this a lot easier. Any thicker and you’ll have to adjust the baking time.

1 of 18

Steak House Au Gratin Potatoes

"They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day," says Ingalyn.

Tip: "In case people are looking for a heavy cream substitute, I found this," says TWEETY75. "Melt 1/3 cup butter. Pour it into 3/4 cup milk, and stir. Use in place of one cup of heavy cream. Note: This substitute will not whip. If you use low-fat milk, add a tablespoon of flour to the mixture to thicken."


Cheesy Scalloped Potato Gratin

As a kid starting out on my own after leaving home, I didn’t come away with an overwhelming number of family recipes. Sure, we enjoyed good meatloaves and mashed potatoes, roasted chickens and apple pies, but I was more excited to be able to eat Pop-Tarts for breakfast, lunch and dinner if I chose! And I did.

To this day, those sprinkle ones still beckon me from the shelves…

But, as my thighs grew thicker and my wallet shrunk thinner from all the take-out and terrible decisions, I decided before not too long to learn how to cook! It saved me money, it distracted me from my boring college books, and I found out I could create some really damn delicious food.

One of the first things I cooked for the guy I was smitten with (now my hubby) was scalloped potatoes.

Well, I guess it wasn’t exactly an immediate path from potatoes to engagement ring. It still took the man 5 years! (And well worth the wait… love ya honey!)

I remember lugging big, heavy handfuls of groceries into his apartment to make our own cozy Easter feast one April. I was still learning, so our glazed ham, creamed spinach and a little sweet potato pie for two were all pre-made. But the cheesy, creamy, melt-in-your-mouth scalloped potatoes? That is one thing I learned how to do from my home-cookin’ mama, and I learned how to do them well.

I rolled up my sleeves, got slicing, and showed that man what he was missing!

Fortunately, it was without knife injury or burning down his 1-bedroom that I accomplished my first scalloped potato side dish, and they were incredible. I think of that little Easter dinner and our tiny shared table every time I make these, and my mom, who taught me that the way to a man’s heart most definitely involves cheese!

For a super cozy weeknight side dish or as an essential addition to your Thanksgiving spread, you’ll love this cheesy scalloped potato gratin recipe. It’s warm and comforting, full of flavor and easy to make. Using Sargento’s colby-jack cheese blend adds even more creaminess than cheddar, but use whatever cheese you like!

Enjoy this one, friends, and won’tcha tell me below what your favorite food memory is?


Ham, Potato, and Cheese Gratin

Ingredients

  • 2 cups water
  • 1½ pounds ham steak, sliced ¼ inch thick
  • 3½ pounds baking potatoes peeled and cut into thin slices—that’s 9 or 10 bakers, peeled and cut cross wise in ⅛ inch rounds (Substitute slices of celery root, parsnip, or turnip for up to half of the potatoes, if you like.)
  • 1 cup thin sliced or chopped aromatic vegetables: leeks, red onions, or scallions
  • 3 cups milk
  • ¼ cup unsalted butter
  • 6 tablespoons all-purpose flour
  • 1 pound cheese, shredded—use Gruyere, Parmesan, cheddar, or dry Jack
  • 2 tablespoons Dijon mustard
  • ⅛ teaspoon thyme or parsley or try chives or chervil
  • Salt and freshly ground black pepper
  • 1 garlic clove

Instructions

  1. In a saucepan over high heat, bring water to a boil. Add ¼-inch ham steaks or slices and simmer for 30 seconds. Remove from the heat, drain well, and set aside.
  2. Slice the potatoes thin, ⅛ inch thick use a mandoline to produce even slices quickly.
  3. Simmer or parboil the potatoes until they are cooked half through do this before layering them in the baking pan. (Simmering the potatoes will shorten the baking time.) Add seasonings to flavor both the potatoes and the liquid.
  4. Peel and smash garlic clove rub the clove over the inside of the gratin dish (a 9-by-12-inch baking dish) then coat the inside of the dish with butter.
  5. Layer one-third of the potato slices evenly over the bottom of the buttered dish overlapping them slightly then season with salt, fresh ground pepper, and herbs. If you are substituting some of the potatoes with other thin sliced root vegetables such as parsnips or turnips—begin that now (but first parboil those vegetables as you did the potatoes).
  6. Add herbs and aromatic vegetables such as minced red onions or thin rounds of shallots or leeks atop the potatoes to evenly distribute the flavor.
  7. Next, layer half of the thinly sliced ham evenly over the potatoes. Again sprinkle herbs, salt and pepper, and add aromatic vegetables.
  8. Layer the potatoes again then add a second layer of ham before adding a final layer of evenly overlapping potatoes—even layers ensure even cooking.
  9. Preheat oven to 350°F.
  10. Pour the milk into a small saucepan and warm it over medium heat until small bubbles appear at the edge of the pan. Remove from the heat.
  11. In a medium saucepan melt the butter over medium heat. Stir in the flour and cook for 2 minutes stirring constantly be careful not to brown the mix. Next, slowly stir in the hot milk and cook, stirring until the mixture thickens in about 4 to 5 minutes. Remove from the heat.
  12. Stir in the shredded cheese and mustard season to taste with salt and black pepper. Return the saucepan to low heat and stir until the cheese just melts, 1 to 2 minutes.
  13. Pour the cheese sauce evenly over the layered potatoes and ham. Shake the pan gently to distribute the sauce evenly into the layers below. Bake uncovered until the potatoes are soft and easily pierced with a fork, the cheese is bubbling around the edges, and the top is golden brown, about 1 hour.
  14. Remove the gratin from the oven and let rest for 10 minutes allowing it to firm up. Serve directly from the gratin dish onto warmed plates. Serve with a green or bean salad and crusty bread or rolls.

Notes

The gratin can also be cooled and left at room temperature for several hours, and reheated in a moderate oven.


Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust - Recipes

My girl Shaina, passed this recipe on to me after tasting it at a friend's house and hearing that I had picked up a bunch of butternut squash during a great sale. It took me a few weeks to get my butt in gear and get it made, but I finally got around to making it last week for our first dinner party of the holiday season.

Peel squash, slice crosswise into 1 /2 –inch slices. (If using butternut squash, first cut the squash in half lengthwise.) Remove and discard seeds. Set squash aside.

Cook onion rings in the 1 tablespoon hot butter for 5 to 10 minutes or until tender.

Arrange half of the squash slices in the bottom of a greased 8x8x2-inch baking dish. Top with half of the apple slices.

Repeat layers. Sprinkle lightly with salt. I would recommend cooking a bit more bacon and onion than the recipe calls for and putting some in between the layers for added flavour.

Cover with the cooked onions.

Bake, covered, in a 350 o oven about 45 minutes or until nearly tender.

Meanwhile, in a small bowl combine bread crumbs, bacon, pecans, cheese, and the 1 tablespoon melted butter sprinkle over vegetables after initial 45 minutes.
Bake, uncovered, about 15 minutes more or until tender.

I forgot to get a pic when it came out of the oven (I tend to get a little frazzled when I'm hosting for company) but I managed to sneak a photo of an untouched corner when I was cleaning up after the meal!


Potato & Squash Gratin

This flavorful gratin will be an instant guest favorite. For an easy shortcut, simmer the potatoes to get a head-start and shorten the bake time. Plus, the addition of squash and tomato lightens and brightens the recipe which makes it a beautiful addition to your feast.

What’s your favorite side with ham? Do you prefer to stick to traditional sides or experiment with new recipes? Tell us in the comments below.


Watch the video: BOL BOL YE TADINI ÇIKAR YEDİKÇE ZAYIFLA DİYETİSYENLERİN ISRARLA ÖNERDİĞİ ANA YEMEK. Yemek Tv. (November 2021).