Best 3 Briquette Scalloped Potatoes Recipes
**Savory Briquette Scalloped Potatoes: A Culinary Symphony of Creamy Comfort and Crispy Goodness**
Embark on a culinary journey with Briquette Scalloped Potatoes, a classic dish reimagined with a smoky twist. This heartwarming casserole features tender potato slices layered with a velvety sauce, then topped with a golden crust of crispy, flavorful briquettes. Experience a symphony of textures and flavors in every bite, from the creamy richness of the sauce to the satisfying crunch of the briquettes. This versatile recipe offers variations to suit every palate, including a vegetarian version for plant-based enthusiasts. Whether you prefer the classic, cheesy rendition or crave a spicy kick, our Briquette Scalloped Potatoes will leave you craving more.
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
NEVER-FAIL SCALLOPED POTATOES
Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.
Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
ALL-DAY BRISKET WITH POTATOES
I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts. -Lana Gryga, Glen Flora, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker., Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker. , Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.
Nutrition Facts : Calories 352 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 722mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic exchanges
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for scalloped potatoes because they hold their shape well and have a creamy texture. Yukon Gold potatoes are also a good option.
- Slice the potatoes thinly: This will help them cook evenly. Aim for slices that are about 1/8-inch thick.
- Use a mandoline slicer: A mandoline slicer is the best way to get evenly sliced potatoes. If you don't have a mandoline, you can use a sharp knife, but be careful not to slice the potatoes too thickly.
- Layer the potatoes and cheese in a baking dish: Start with a layer of potatoes, then add a layer of cheese, and repeat until all of the potatoes and cheese have been used up. The top layer should be cheese.
- Pour the cream mixture over the potatoes: The cream mixture should be made with milk, cream, salt, and pepper. You can also add other seasonings, such as garlic powder or onion powder, to taste.
- Bake the scalloped potatoes until they are golden brown: This will take about 1 hour. You can check the potatoes by inserting a toothpick into the center. If the toothpick comes out clean, the potatoes are done.
Conclusion:
Scalloped potatoes are a classic side dish that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make the best scalloped potatoes ever. So next time you're looking for a delicious and comforting side dish, give scalloped potatoes a try.
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