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बुधवार, 21 अक्तूबर 2020

The Best Creamy Scalloped Potatoes of Your Life!

Creamy Scalloped Potatoes are a tender, creamy and so delicious comforting dish! The parmesan cheese adds such an amazing flavor with a slight crust around the edges.

These make such a great side dish! They go perfect with Classic Honey Glazed Ham, Garlic Butter Prime Rib, or Skillet Salisbury Steak!

Cheesy, tender savory scalloped parmesan potatoes.

Creamy Parmesan Scalloped Potatoes

These Scalloped Potatoes are going to become an instant favorite at your home. They are SO creamy and delicious. And you are going to love the parmesan cheese inside. They are baked to tender potato perfection and the top will have a delicious crisp parmesan crust. Then you dig in to the creamy, delicious and cheesy layers.

Whether you are making these for a special occasion, holiday or any family dinner, you are going to LOVE these! It’s perfect for any meal. They’re comforting and hearty. Everyone is going to love these cheesy creamy potatoes.

Scalloped Potatoes Ingredients

Butter: Butter and potatoes just go together
Flour: Acts as a thickener
Salt and Pepper: Add more or less to taste
Whipping Cream: This is not frozen whipped topping. You can use heavy whipping cream or half and half.
Parmesan Cheese: Adds flavor and texture
Mozzarella Cheese: Such a great melting flavorful cheese
Potatoes: I used Russets
Chives: Fresh for garnish

How to Make Scalloped Potatoes

Melt: In a small saucepan melt the butter over medium heat and add in flour salt and pepper. Add in the whipping cream and stir till it begins to thicken. Then add in half of the parmesan cheese.
Layer: In a lightly sprayed 2 quart casserole dish, arrange half of the potatoes overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
Bake: Cover with foil and bake at 325 for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

Making the creamy cheese sauce for Parmesan Scalloped Potatoes.

Potato Tips

Kind: Russet Potatoes or Yukon Golds deliver the best taste and shape. Russets have the most starch and make the creamiest sauce, and Yukons tend to hold their shape a little better.
Cutting: Try to keep the potatoes the same size and slice them between 1/8 and 1/4 inch thick. You can use a mandoline or other tool for even uniformity.
Cook: Do not boil your potatoes before baking. The sauce relies on starch from the potatoes to thicken it.
Add ins: There are lots of ways to diversify this basic recipe. Add garlic, diced onion, peppers, for heat add a can of diced green chilies. You can also add crumbled bacon or small cubes of ham.
Cheese: You can use different kinds of cheese for different flavors and textures. Experiment with your favorites.
Curdling: The curdling is caused by high heat. So to keep the sauce together, you need to make a smooth cheese sauce instead of layering grated cheese and milk or cream with the potatoes. Also don’t boil your sauce.

Layering potatoes, cream sauce and cheese for perfect scalloped potatoes.

Storing Parmesan Scalloped Potatoes

Fridge: Keep in an airtight container in the fridge for up to 3 days in the fridge. Reheat in the oven.
Freeze: If you plan to freeze the scalloped potatoes, the potatoes need to be removed from the oven before they finish cooking to protect their texture. Once you freeze the potatoes, you may want to thaw them in the refrigerator or bake them frozen.
Make Ahead: You can bake these ahead of time and refrigerate the day before then reheat in the oven for half an hour to 40 min before serving

Cheesy, tender savory scalloped parmesan potatoes.

Need Even More Potato Inspired Side Dishes? Try these!

Creamy Parmesan Scalloped Potatoes

These scalloped potatoes are tender, creamy and so delicious! The parmesan cheese adds such amazing flavor and these are a must make side dish!

Course Side Dish

Cuisine American

Keyword parmesan scalloped potatoes, scalloped potatoes

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings People

Calories 528kcal

Author Alyssa Rivers

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cup whipping cream can also use half and half
1/2 cup grated Parmesan cheese divided
1 cup shredded mozzarella cheese divided
2 pounds russet potatoes peeled and sliced about 1/8 inch thick
Snipped fresh chives for garnish

Instructions

Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add 1/4 cup parmesan cheese.
Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

Video

Notes

Updated Post on October 21, 2020

Originally Posted on March 23, 2019

Nutrition

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मंगलवार, 20 अक्तूबर 2020

Mexican Pinwheels

Mexican Pinwheels are a slightly spiced creamy chicken blend rolled up in easy to eat bite sized appetizer. Soft pillowy tortillas wrapped around colorful, amazing flavored filling are going to be a hit at your next gathering!

These are such a fun snack to serve! You can pair them with chips and some Mouthwatering Cowboy Caviar, Blender Salsa or Pico de Gallo. Make an impression the next time you bring a dish with these.

Pinwheels stacked on top of each other on a plate.

Mexican Tortilla Pinwheels

There is something about the color and easiness of pinwheels that make them so attractive. They are almost always the first to disappear at an event. The Mexican twist on the filling of these is different from what’s usually served. It will be such a nice surprise to bite into them. Pinwheels are so easy to eat, no mess. Everyone loves them.

The awesome thing about pinwheels is how easy they are to make. They do require refrigeration to help them set up and stick all together. They are so nice to make ahead of time and pop them in the fridge and then you can move on to other things. I love the smooth creaminess of these easy and super tasty little snacks.

Pinwheel Ingredients

Simple ingredients that are easy to find or have on hand.

Cream Cheese: Make sure it’s softened
Sour Cream: Full fat or low fat, both work great
Rotel Tomatoes: This is tomatoes with green chilies, make sure to drain them
Green Bell Pepper: Create texture and flavor
Chicken: Cooked and shredded
Mexican Cheese: This is a great blend of cheese that work well.
Taco Seasoning: The best is this homemade seasoning.
Green Onion: Chop these pretty finely
Cilantro: Brightens the flavor and makes it taste so fresh
Tortillas: Flour tortillas will roll the easiest.

How to Make Mexican Pinwheel Snack

Super easy to assemble and quick, just need a little time in the fridge.

Mix: In a large bowl or stand mixer place all the ingredients except the tortillas. With the mixer or using a hand mixer beat together all the ingredients till smooth and creamy and mixed well.
Roll: Spread about 1/4-1/2 cup of mixture on a tortilla leaving about an inch around the edges. Roll up tightly and cover really well with plastic wrap and refrigerate for at least 2 hours.
Slice: When ready to serve slice into at least 1 inch pinwheels.

The process of making Mexican pinwheels.

Tips and Variations for Easy Mexican Pinwheels

Whether it’s a special occasion or just because, these Mexican Pinwheels are going to be a crowd pleaser!

Tortillas: You can use a wide variety of tortillas for these. Try flavored wraps or flatouts. I’d stick to flour based however, corn tortillas are not as soft and tend to fall apart.
Filling: You can add black beans, corn, and for extra spice try dicing a jalapeño or diced chilies in the filling
Cheese: The recipe calls for Mexican cheese which is usually a blend of 3 cheeses. This adds the best flavor combo and it’s usually finely grated which rolls up the best in the tortillas. You can easily sub out any other type of cheese you’d like. Cheddar, pepper jack, monterey jack, or even cotija will all work. I suggest finely grating what ever you use.
Refrigerate: Don’t skip this step. This makes sure the filling and tortillas meld together so they don’t come undone when you cut them.
Slicing: Use a serrated knife and make sure you don’t slice them too thin. They’ll come undone.
Covering: When you put them in the fridge, make sure you cover them well so the ends especially don’t dry out. That’d be bad.

How to Use Mexican Taco Pinwheels

Lunch: These aren’t just for appetizers, they make great lunches. Easy to eat, little mess and kids love them. (Adults too)
Snacks: Better for you then crackers or junk food, these are perfect when you need a little snack
Potluck: Perfect for a gathering, for easier transportation don’t cut them until you arrive at your destination. Make sure you cover them tightly so they don’t dry out.
Serve: Serve with salsa or guacamole, or all by themselves. They are that good.
Dinner: You can even use these for a light dinner served with rice, fruit and veggies.

Up close photo of the Mexican pinwheels.

More Pinwheels to Try

Because pinwheels are not just fun to make, their fun to eat!

Mexican Pinwheels

Mexican Pinwheels are a slightly spiced creamy chicken blend rolled up in easy to eat bite sized pinwheels. Soft pillowy tortillas wrapped around colorful, amazing flavored filling are going to be a hit at your next gathering!

Course Dinner

Cuisine Mexican

Keyword chicken bacon ranch pinwheels, mexican pinwheel

Prep Time 15 minutes

Total Time 15 minutes

Servings People

Calories 498kcal

Author Alyssa Rivers