Best 8 Cambozola Scalloped Style Potatoes Sp5 Recipes

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Indulge in a culinary delight with Cambozola Scalloped-Style Potatoes, a dish that combines creamy and flavorful cheese with tender potatoes, resulting in a symphony of flavors. This recipe showcases a unique fusion of textures and tastes, making it a perfect side dish for various occasions. Discover the art of creating this dish with step-by-step instructions, along with additional variations to tantalize your taste buds. Get ready to impress your family and friends with this delectable recipe, sure to become a favorite in your kitchen.

Here are our top 8 tried and tested recipes!

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

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

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

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

BAKED CAMBOZOLA WITH PECANS AND CRANBERRIES



Baked Cambozola with Pecans and Cranberries image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup roughly chopped pecans
1/2 cup dried cranberries
2 teaspoons packed light brown sugar
1/4 teaspoon curry powder
Kosher salt
1 pound Cambozola cheese, rind removed, cubed
Sliced pears and/or crackers, for serving

Steps:

  • Preheat the oven to 400 degrees F. Combine the pecans, dried cranberries, brown sugar, curry powder and a pinch of salt in a medium bowl.
  • Put the cheese in a 1-quart baking dish and top with the pecan mixture. Bake until the cheese melts and the nuts are toasted, about 12 minutes. Serve with sliced pears and/or crackers.

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

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

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

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

SCALLOPED POTATOES WITH CAMBAZOLA



Scalloped Potatoes With Cambazola image

These are pretty yummy. The original recipe had all heavy cream and I have lightened it up somewhat. These are rich so save then for special meals. I do not add salt as I have used salted stock, and cheese. You may adjust the seasoning to your taste.

Provided by conniecooks

Categories     Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

5 large yukon gold potatoes, peeled and sliced thinly
1 small onion, finely chopped
1 garlic clove, finely minced
3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
1 tablespoon thyme
1/2 teaspoon white pepper
1/2 teaspoon nutmeg, fresh grated
1 1/2 cups heavy cream
1/2 cup grated parmesan cheese
4 ounces cambazola cheese, diced

Steps:

  • Butter a 9 x13 baking dish.
  • Melt butter in saucepan.
  • Add garlic and onion, and saute till translucent but not brown.
  • Stir in flour and cook a minute to loose rawness.
  • Add chicken stock and cook till thickened add spices, parmesan cheese and cream
  • Bring to gentle boil and remove from heat.
  • Drizzle a little sauce in bottom of pan.
  • Arrange potato slices on top.
  • Sprinkle with small pieces of Cambozola cheese.
  • Drizzle with more sauce.
  • Repeat layers until all the potato and Cambozola cheese are used up.
  • Bake at 350° F 45 - 60 min or until fork tender.

Nutrition Facts : Calories 513.5, Fat 36, SaturatedFat 22.1, Cholesterol 118.6, Sodium 503.7, Carbohydrate 36, Fiber 2.7, Sugar 3.1, Protein 13.2

THE BEST SCALLOPED POTATOES



The Best Scalloped Potatoes image

Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, plus more for the baking dish
4 medium russet potatoes (about 2 pounds)
1 1/2 cups heavy cream
1/2 cup whole milk
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup shredded Gruyere (about 4 ounces)
1/2 cup finely grated Parmesan (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
  • Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
  • Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
  • Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

PIZZETTA WITH ROASTED GARLIC BULBS AND CAMBOZOLA



Pizzetta with Roasted Garlic Bulbs and Cambozola image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

6 (4-ounce) purchased pizza dough balls
1/2 cup olive oil
3 tablespoons chopped fresh rosemary leaves
2 tablespoons minced garlic
1 cup grated Parmesan
1 large wedge Cambozola (about 6 ounces), cut into 5 pieces
Roasted Garlic, recipe follows

Steps:

  • Place a pizza stone in the oven and preheat oven to 450 degrees F.
  • Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds.
  • In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan.
  • Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes.
  • Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle.
  • Repeat with remaining pizzettas.
  • Roasted Garlic:
  • 1 bulb garlic
  • 3 sprigs fresh thyme
  • 1/4 cup extra-virgin olive oil
  • Preheat oven to 400 degrees F.
  • Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head.
  • Yield: 1 bulb

CAMBOZOLA SCALLOPED STYLE POTATOES #SP5



Cambozola Scalloped Style Potatoes #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. A quick "goto" recipe for a delicious potato side dish...or add some spicy sausage to make it a meal.

Provided by FluffMac

Categories     Potato

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) bag Simply Potatoes Homestyle Slices
8 ounces cambozola cheese
1/4 cup Gold Medal Wondra Flour
3/4 cup half-and-half
1/4 cup parsley, finely chopped

Steps:

  • Mix flour with cream until smooth.
  • Add finely chopped parsley to mix.
  • Chop cambozola cheese into cubes.
  • Layer potatoes with cheese and flour/cream mixture (3-4 layers).
  • Bake at 375?F oven until thickened, bubbly and lightly browned on top.

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS



Scalloped Potatoes With Tomatoes and Bell Peppers image

Provided by Food Network Kitchen

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 15

2 large egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
2 bay leaves
1 pound russet potatoes, peeled, sliced 1/8 inch thick and patted dry
1 1/2 cups coarsely grated gruyere cheese (about 6 ounces)
4 plum tomatoes, sliced 3/4 inch thick
2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips
1 onion, halved and sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for the baking dish
3 teaspoons herbes de Provence
1 1/4 cups breadcrumbs (preferably fresh)

Steps:

  • Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
  • Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
  • Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
  • Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

Tips:

  • Choose the right potatoes: For a creamy and smooth texture, use starchy potatoes like Russet or Yukon Gold. For a firmer texture, use waxy potatoes like Red Bliss or New Potatoes.
  • Slice the potatoes thinly and evenly: This will ensure that they cook evenly and consistently.
  • Use a good quality cheese: Cambozola is a soft, creamy cheese with a slightly tangy flavor. It melts beautifully and adds a rich flavor to the potatoes.
  • Layer the potatoes, cheese, and sauce evenly: This will ensure that every bite is packed with flavor.
  • Bake the potatoes until they are golden brown and bubbly: This usually takes about 30-40 minutes.
  • Let the potatoes rest for a few minutes before serving: This will allow the flavors to meld together and the potatoes to firm up slightly.

Conclusion:

Cambozola scalloped-style potatoes are a delicious and elegant side dish that is perfect for any occasion. They are easy to make and always a crowd-pleaser. With their creamy texture, cheesy flavor, and crispy browned top, these potatoes are sure to be a hit at your next gathering.

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