Best 4 Tomato Scalloped Potatoes Recipes
Welcome to a culinary journey where comfort meets elegance. Our tomato scalloped potatoes are a delightful casserole that blends tender potato slices, a creamy tomato sauce, and a golden brown cheese crust. This classic dish, often served as a main course or hearty side, is a symphony of flavors and textures that will tantalize your taste buds.
In this article, we present a collection of tomato scalloped potato recipes, each with its unique twist. From the classic recipe with simple ingredients to variations that incorporate flavorful herbs, zesty cheeses, and smoky bacon, there's a recipe for every palate. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you towards creating a memorable dish that will impress your family and friends.
SUN-DRIED TOMATO SCALLOPED POTATOES
My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why!
Provided by Mirj2338
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 400ÿF.
- Lightly oil an 11 © x 8-inch (2-quart) baking dish.
- Bring a large pot of lightly salted water to a boil over high heat.
- Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
- Add to the boiling water and cook until barely tender, about 8 minutes.
- Drain and toss with the pesto to coat evenly.
- Season to taste with salt and pepper.
- Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
- Continue until you have 3 layers, finishing with cheese.
- Pour in the hot broth.
- Cover tightly with aluminum foil.
- Bake for 30 minutes.
- Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
- Serve hot, sprinkled with parsley.
TOMATO SCALLOPED POTATOES
Make and share this Tomato Scalloped Potatoes recipe from Food.com.
Provided by RepoGuysWife
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Drain tomatoes, reserving liquid.
- Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
- Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
- Bake 20 minutes or until hot and bubbly.
- Sprinkle with chopped parsley, if desired.
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
Steps:
- 1. Make sundried tomato pesto - process all ingredients in a food processor until mixture forms a coarse paste. 2. Preheat oven to 400F. Oil an 11 1/2 x 8 inch baking dish. Bring a large pot of lightly salted water to a boil. 3. Peel potatoes and cut into 1/8 inch slices using mandoline or food processor. Add to boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season with salt and pepper. 4. Layer half the potatoes in dish, sprinkle with one third of cheese and basil. Continue until you have three layers, finishing with cheese. Pour in hot broth. Cover tightly with aluminum foil. 5. Bake for 30 minutes. Uncover and continue to bake until cheese is bubbling and starting to brown. Serve hot sprinkled with parsley.
Tips:
- For the best flavor, use fresh, ripe tomatoes. If using canned tomatoes, choose a high-quality brand and drain them well before using.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes. Just be careful not to cut yourself.
- To make the scalloped potatoes ahead of time, assemble the casserole and cover it with plastic wrap. Refrigerate for up to 24 hours before baking.
- When baking the scalloped potatoes, cover them with foil for the first 30 minutes. This will help the potatoes to steam and cook evenly.
- Uncover the scalloped potatoes for the last 15 minutes of baking. This will allow the top of the casserole to brown.
Conclusion:
Tomato scalloped potatoes are a classic comfort food dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste. So next time you're looking for a delicious and satisfying side dish, give tomato scalloped potatoes a try. You won't be disappointed!
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