Parmesan Scalloped Potatoes

Parmesan Scalloped Potatoes

In modern times potatoes have grown in popularity due to their versatility and ability to be used for many different dishes of food. And Parmesan Scolloped Potatoes is one of those fishes.

Parmesan scalloped potatoes are the ultimate side dish.

This is a potato dish that is tender, creamy and so delicious. The parmesan cheese and garlic adds such an amazing flavor.

What Are Scalloped Potatoes?

Scalloped potatoes are similar to “potato gratin,” as they contain layers of thinly sliced potatoes (1/8th inch thick) baked in a creamy sauce until golden and bubbly.

There is one difference though, cheese. Scalloped potatoes are extra indulgent because of the addition of cheese.

Cheeses used can include: Parmesan, white cheddar, goat cheese, Gouda or just about any cheese that easily melts. The most popular cheese used is orange cheddar.

The key to mastering this recipe: choosing the right potato.

The Best Potatoes For Making Scalloped Potatoes

A starchy potato is best for scalloped potatoes because it will help thicken the sauce and bake up nice and tender.

These potatoes include: Yukon Gold (yellow potato) or a Russet (white potato). And the red potato? No good.

The red skinned potato is less starchy and likely too firm even after baking.

Red-skinned potatoes are the best for roasting, fried, or boil. Red potatoes make a great potato salad, like this Mediterranean Potato Salad.

This classic scalloped potato dish is a creamy crowd-pleaser. So be a culinary hero and make your family a side dish of Parmesan Scolloped Potatoes tonight for dinner.

Parmesan Scalloped Potatoes

¼ cup butter

1 large onion diced

2 cloves garlic minced

¼ cup flour

1/2 cup Parmesan cheese

2 cups milk

1 cup chicken broth

½ teaspoon salt

¼ teaspoon pepper

3 pounds yellow potatoes sliced about ⅛” thick

salt and pepper to taste

Preheat oven to 350˚F.

To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. 

Reduce heat to low. Combine milk, cheese and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.

Parmesan Scolloped Potatoes

Grease a 9″x13″ baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 

Repeat layers ending with cream sauce. Cover and bake for 45 minutes.

Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.

Allow to rest for 15 minutes before serving.

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Instant Pot Eggs en Cocotte – French Baked Eggs

Classic French-style, creamy-filled, baked eggs make a simple, deliciously yummy and indulgent breakfast as well as a brunch dish.

What Is A Cocotte

“En cocotte”, is a typical French cooking pot made from cast iron or stove-resistant ceramic.

Small French Cocotte’s

It is similar to a ramekin, though a cocotte is typically oval and a bit deeper and usually with some form of handle and a lid.

Eggs en Cocotte are a perfect dish for when you’re eating a low-carb or Keto diet.

Did we say with the Instant Pot it’s easy to prepare and ready in minutes?

Instant Pot Eggs en Cocotte – French Baked Eggs

Butter room temperature

3 tablespoons heavy cream

3 eggs

3/4 teaspoon Herbs de Providence, divided

1 tablespoon white sharp cheddar cheese, finely chopped, divided

Himalayan salt and freshly ground pepper

1 cup water for Instant Pot

Step by Step Instructions To Make French Baked Eggs

1. Use a paper towel to wipe the sides and bottoms of ramekins with butter.

2. Pour 1 tablespoon of heavy cream into each ramekin.

3. Carefully crack an egg into each ramekin being careful not to break the yolk.

4. Sprinkle 1/4 teaspoon Herbs de Providence and 1 teaspoon of cheese over ramekin.

5. Place the rack in the bottom of the Instant Pot.

6. Add one cup water to bottom of Instant pot.

7. Place ramekins on rack.

8. Close and seal Instant Pot lid and turn steam release valve to the sealed position.

9. Plug instant pot in. Press manual, use the + or – button to adjust the time to 2 minutes.

10. Press pressure cook and make sure it’s set to low.

11. You will hear a beep and the cooker will say ‘on’. Walk away!

12. After a couple of minutes the timer will change to show 2 minutes.

13. As soon as the timer goes off, use an oven mitt or wooden spoon to turn release valve to venting position.

14. Steam will shoot out the top. When steam dissipates carefully remove ramekins with hot pad or kitchen towel.

15. Season with salt and pepper. Top with chives or green onion. Serve alone or on toast.

Other dishes made with a cocotte or ramekin include:

Try our Blueberry Lemon Flognarde, for your next French cuisine dessert.


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Soufflé with Chicken & Vegetables

Soufflé with Chicken & Vegetables

Anyone who can make a soufflé is an accomplished home cook.

Understanding the basic underlying scientific principles that make a souffle what it is, can help your attempt of making one go off without a hitch.

It starts with knowing that it’s all in the eggs and 3 secrets.

First Secret Of Making A Soufflé

You have to separate the egg yolks from the whites. This is done so you can beat or whip the whites into a thick foam or airy stiff peaks as some recipes describe it when whipping egg whites.


Tip

It’s easier to separate the white from the yolk when an egg is cold not room temperature

Take extra care when separating out the whites to be sure that there are no yellow bits floating around in them.

The egg whites contain protein and if there is any presence of fat (yoke) in them, this will cause the bubbles to collapse and the egg whites will lose all their structure.

Second Secret To Making An Egg Soufflé

The second secret to a perfect souffle is not to overmix the whites into the souffle base.

Gently fold just long enough until all white streaks disappear.

When you bake the mixture, the air in the bubbles will expand, causing the souffle to rise.

In addition, the protein and any fat that was in the base will harden to provide support to the overall structure.

Soufflé with Chicken & Vegetables

The Third Secret

DO NOT OPEN the oven door any time after you have placed the soufflé in the oven to cook.

Doing so will lower the temperature in the oven and allow cooler air in, causing the soufflé to fall or collapse.

The Soufflé your making is not only for eating – but is for SHOW as well – but only if you follow the 3 easy secrets to making the perfect soufflé.

Soufflé With Chicken & Vegetables

4 tablespoons unsalted butter, plus softened butter for brushing

1/4 cup grated white cheddar or smoked Gouda

1/4 cup plus 2 tablespoons all-purpose flour

1 1/2 cups milk

3/4 teaspoon salt

1 1/4 cup frozen peas and carrots

1 cup chicken breast, cut into small cubes

6 large eggs, separated

1/2 teaspoon cream of tartar

Preheat the oven to 400° and brush seven 1-cup ramekins with butter.

In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute.

Next whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt.

Off the heat, whisk in the egg yolks. Let cool slightly.

Transfer to a large bowl and stir in cheese, chicken and vegetables. Set aside.

In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.

Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.

Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim.

Place ramekins onto a baking sheet and put into bottom third of the oven and bake until the soufflés are puffed and golden brown, about 20 minutes.

Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes.

Serve immediately.

Red Swiss Chard & Asparagus Omelette

Red Swiss Chard & Asparagus Omelette

Swiss chard is a close relative of the beet and is grown for its leaves and stems as opposed to the edible root.

The leafy green is known for its bright colored stems of red, yellow, pink, and purple. If all colors are sold bundled together it is referred to as Rainbow Swiss Chard.

Photo Credit: Food Source Information – Colorado State University

For sure, you have either read or heard “eat more leafy greens.”

Well, Swiss chard is a member of the leafy green family which includes kale, lettuce, spinach, and collard greens.


Try This Recipe: Red Kale Cannellini Beans and Chorizo Soup


Benefits of Swiss Chard

Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

Cooking with Swiss Chard

Chard can be eaten either cooked or raw depending on your preference.

Prepare Swiss chard by rinsing the crisp leaves several times in warm water.

Leaves and stalks can be boiled, steamed, roasted, used in a stir-fry and as part of an omelet filling.

Red Swiss Chard & Asparagus Omelet

2 large eggs

3 tablespoons butter, divided

1/4 teaspoon Harissa seasoning

Salt and pepper to taste

6 asparagus spears, chopped

3 stems only of red Swiss chard leaves, save leafy part in fridge to use for a lunch or dinner salad

1 garlic clove, minced

1/4 cup chopped white onion

1/3 cup from packaged shredded broccoli carrots cabbage mix

Chop asparagus, Chard stems, onions and mince garlic.

Next place a medium pan over medium-high heat. Add 1 tablespoon of butter and let melt. Then lightly swirl pan to coat bottom with melted butter.

Next add prepared vegetables with broccoli mix. Stir vegetables until you smell the garlic about 2-3 minutes.

Remove from pan to a small bowl or plate and set aside.

Whisk the eggs in a small serving bowl. Then season the beaten eggs with salt, pepper, and Harissa seasoning. Mix in well.

Using the same skillet you sautéd vegetables in, return to medium-high. Add remaining 2 tablespoons of butter and melt until hot and sizzling. Tilt skillet to coat bottom with butter.

Pour the whisked eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely.

Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

At this point you can fill the omelette with the sautéed vegetables.

Avoid over filling the omelet. You don’t want it to break when you fold the omelet over the filling.

Scatter the filling over one half of the omelet and fold the other half over gently with the spatula.

Sprinkle omelet with Parmesan cheese and place under broiler for about 3 minutes or until cheese has melted.

Red Swiss Chard & Asparagus Omelette

Slide the omelet to a plate and enjoy.

If you like asparagus, then you’ll enjoy these recipes as well.

Asparagus & Eggs with Hollandaise Sauce

Ham Asparagus Alfredo

Asparagus with Garlic and Smoked Bacon


Ham Asparagus Alfredo

The name Asparagus comes from the Greek word meaning “shoot” or “sprout.”

The shoots grow from a crown planted in sandy soil and can grow 10 inches in a 24-hours under the ideal weather conditions.

There are three colors of the plant, white, purple and the most common color, green.

White – Purple – Green Asparagus

White asparagus is more delicate and difficult to harvest, and the purple variety is smaller and fruitier tasting.

Nutritional Value of Asparagus

This vegetable’s profile is one of the most nutritionally and well-balanced of most eatable vegetables.

It is high in folic acid and a good source of potassium , fiber, thiamin, and vitamins A, B6, C,E, and in smaller amounts, iron, zinc and riboflavin.

It’s an excellent source of vitamin K, an essential nutrient involved in blood clotting and bone health (Source: National Library of Medicine).

Asparagus contains high amounts of flavonoids, and these plant chemicals have been found to help lower blood pressure.

Research suggests that increasing potassium intake while reducing salt intake is an effective way to lower high blood pressure.

And that’s good reason for you to prepare a plate of Ham Asparagus Alfredo.

1 lb. jumbo asparagus, ends trimmed

2 tbsp. extra-virgin olive oil, divided

3 cloves garlic, minced

1/2 cup heavy cream

3 oz. cream cheese, room temperature

1/3 cup shredded mozzarella

1/2 tsp. Italian seasoning

1/4 tsp. Himalayan salt

Freshly ground black pepper

8 ounce cooked ham, chopped or 4 strips bacon, cooked and crumbled

Grated Parmesan, for serving

Using a julienne peeler, peel asparagus into long, thin strips by holding the asparagus by its tip to keep it steady while peeling.

In a large skillet over medium heat, heat 1 tablespoon oil. Add minced garlic and cook until fragrant, about 1 minute.

Next add heavy cream and cream cheese and cook until cream cheese is completely melted.

Next add mozzarella, Italian seasoning, salt, and pepper. Bring to a simmer and cook until thickened, about 2 minutes.

Place another large skillet over medium heat and heat remaining tablespoon of oil.

Next add asparagus noodles and cook until tender, about 3 to 4 minutes.

Using tongs, plate asparagus (between 3-4 plates) and spoon Alfredo sauce over top.

Serve topped with cooked ham and Parmesan cheese.

Rotisserie Chicken Baguette Sandwich With Basil

Rotisserie Chicken baguetteFrance may be known as the cradle of haute cuisine, but nothing says good French food like classic French baguette sandwiches.

Baguette sandwiches are a staple of French cuisine. The sandwich is sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper with pointy bread ends peeking out and stacked high for customers to grab and go.

A baguette is a long thin loaf of bread that has been made in France since the 1800s. Outside of France, baguettes can be found at bakeries and grocers.

In France by law, a true baguette contains only flour, water, salt, and yeast. If other ingredients are added it cannot be called a baguette. Bakers take their production very seriously. Paris actually sponsors an annual competition for the best baguette made in city limits.

The baguette has become deeply rooted in French cuisine, that it is considered rude if a host entertaining guests does not offer a loaf at dinner time as a side dish.

Baguettes make excellent sandwiches and according to Discover Walks, 30 million baguettes are eaten daily in France.

Rotisserie Chicken Baguette Sandwich With Basil

1 loaf baguette

1 (18 oz) bottle bottle of your favorite BBQ sauce – find here Homemade Honey Barbecue Sauce

2 cups Rotisserie chicken, shredded

1/3 cup chopped red onion

3-4 fresh torn basil leaves

2 cups shredded mozzarella cheese

Preheat oven to 350 degrees

Cut baguette loaf in half lengthwise.

Pour 1 cup each of BBQ sauce on top of both halves of bread.

Next, place 1 cup of shredded rotisserie chicken onto each baguette half.

Evenly sprinkle 1 cup of Mozzarella cheese onto each of the baguette halves.

Evenly sprinkle chopped onion over the cheese between the two baguette halves.

Place the two baguette halves on a cookie sheet and bake for 15 minutes or until cheese has melted and bread is heated through.

Rotisserie Chicken baguetteSprinkle some torn basil leaves over the tops of both baguette halves. Note: do not tear basil leaves until you are ready to place them over the prepared cooked sandwich.

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