Best 3 Scalloped Potato Loaf Recipe By Tasty Recipes
Scalloped potato loaf is a delectable dish that combines the comforting flavors of classic scalloped potatoes with the convenience of a loaf-shaped casserole. This recipe offers a unique twist on the traditional dish, featuring tender potato slices enveloped in a creamy sauce, baked to golden perfection. With its rich textures and cheesy goodness, scalloped potato loaf is sure to be a hit at any gathering.
The recipe includes detailed instructions for both a classic version and a vegetarian variation, catering to diverse dietary preferences. The classic recipe incorporates bacon, adding a smoky and savory flavor to the dish. Sliced potatoes, cream, milk, and seasonings come together to create a creamy base, while a topping of bread crumbs and grated Parmesan cheese adds a golden-brown crust.
For those who prefer a meatless option, the vegetarian variation replaces bacon with sautéed mushrooms, offering a hearty and flavorful alternative. Both versions are equally delicious and satisfying, making this recipe a versatile choice for any occasion. Whether you're looking for a comforting side dish for a family dinner or a showstopping centerpiece for a holiday feast, scalloped potato loaf is sure to impress. So gather your ingredients and let's embark on a culinary journey to create this classic dish with a modern twist.
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
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
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
- Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
- In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
- Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
- Add the sliced veggies to the batter and stir well until the slices are well-coated.
- Add half of the vegetables slices to the prepared pan and flatten with a spoon.
- Sprinkle the cheese over the vegetables.
- Top with the rest of the vegetables and cover the pan with aluminum foil.
- Bake for about 1½ hours, until the vegetables are fully cooked and tender.
- Let cool for at least 10 minutes, and release the springform, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
Tips:
- For a crispier crust, brush the top of the potato loaf with melted butter before baking.
- If you don't have a loaf pan, you can also bake the potato loaf in a 9x13 inch baking dish.
- To make sure the potato loaf is cooked through, insert a toothpick into the center. If it comes out clean, the potato loaf is done.
- Let the potato loaf cool for at least 10 minutes before slicing and serving.
Conclusion:
Scalloped potato loaf is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover mashed potatoes, and it can be customized to your liking. Whether you like it cheesy, garlicky, or herby, there is a scalloped potato loaf recipe out there for you. So next time you are looking for a simple but satisfying side dish, give scalloped potato loaf a try.
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