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In this video, Betty demonstrates how to make a large casserole of Scalloped Potatoes with Cheese. This is a perfect accompaniment ...
to her dinner of Herbed Chicken Crunch.
Tags:Scalloped Potatoes with Cheese Recipe,bettyskitchen,cheese scalloped potatoes,cooking tips,potato recipe,scalloped potatoes
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Hi I’m Betty. Welcome to Betty’s kitchen. Tonight we’re making a full meal and I’m going to start with the thing it takes a longest and that would be the potatoes that I had planned. We’re going to do potatoes—which means with cheese.
Starting with the potatoes and what you see here are some recipe potatoes. I’ll use six of them and I have not all prepare around. It good also noted three tablespoons of butter on this stove over here. So we’re starting with three tablespoons of butter to that. We’re adding some flour; I have one quarter of a cup of flour that goes in or just kind make like white sauce here.
We’re going to start this around, get back all command the light to do this off the heat because you have a really good control of it. Lot of people makes cooked rue and making them all white sauce that I think this much better for me.
Now let’s add our milk. What I have is two cups here of skim milk using the kind of milk that you like. Put that in and then we’re going to be putting iodize salt. I have some iodize salt, one teaspoon. Now we’re no like with this match and that this is going to serve as a salt for the potatoes as well.
The cheese sauce is going to have a natural salty cheesy flavor that we do have think about what we’re cooking and we need some salt for those potatoes. Now if you like more then just add more.
I’ll go ahead and add in the cheese, and I’d chosen Velveeta, this is just an America style cheese. This pack is t ahs two cups shown over here with it’s almost two cups. So I have to measure that. We need two cups of America cheese, if you do not have America cheese, you can substitute any kind of cheese that you would like, it can be cheddar cheese, it can be swish cheese, anything that you have and that you like, and you think goes well with potatoes.
This is going to out of the stove and we cook until it is nice bubbly. And cheese sauce is done, and you’ll not stop, and all of the lumps are gone, and those lumps are there because the cheese was shredded and you have to melt that, have a little bit that’s still could be melted by that’s going to happen in oven anyway. And definitely any flour launch you want to cook out but it should be very simple and easy to do, and basically as soon it is hot if you’ve been string continuous light then its going to be nice and bubbly and ready to use in this casserole.
Once it is done, you may add your herb which in this case is parsley. I got one tablespoon of fresh parsley then if you have dried parsley, you use one teaspoon and then just put it in here, and stir it around. It gives a lovely look and there’s a basil flavor that comes from it, that goes great with potatoes.
Now this is a pathetic casserole and I have my casserole dish right here. It’s a very large dish and as because I have quarter fifth potatoes.
I have sprayed this already with cooking oil spray this is scalloped oil. You see the candy want and at the first layer is going to be about the third of this sauce and just take a spoon, lay them out, and just enough to cover the bottom to cause the potatoes that I’m going to put in here not to touch the bottom instead they go touch the sauce. So that’s good.
Now take half of the potatoes and just kind spread them out in a single layer. I can say about life fact. And then the next thing is some kind I have a quarter for cup of in upon to use so I’m going to—just sprinkle that along in here. Now I have got some salt and pepper just to give a little shake of sizzling on these potatoes that we did put the salt in our cheese sauce but potatoes are really hard tog et salty enough. Now you do not want to get them too salt so do not be too generous with this and if you do not like pepper on this then leave that out.
But we’ve got on the points that where going to put our next layer of cheese sauce so just go around over those potatoes and put a layer of sauce, and come back. Well finish up with our potatoes. So we’ve just going to go in a single layer. We must spread this out a little bit. Again, just a little dash of salt all over the top, not too much and a little dash of pepper.
Now we’re going to put this last third of the sauce and at this point where we finished on this, we’re going to check it very carefully to see if it has enough sauce because this is kind a variable depending on the size of your potatoes and so I just make a standard sauce mix, and then the adjustment if you feel like you do not have a enough sauce at the end, you can put milk in. So there we have it.
And now this would cook pretty well in the oven but I can tell that it just not quite sauce enough because you expect when you’re doing scalloped potatoes to see your liquid come up to the level of the potatoes.
So I’m going to get refrigerator and get some milk out, and I’m going to part into a measuring cup. So we’ll now, this is a two cups measuring cup and probably we’ll take two cups. I can just take by looking; we’re going to get some more there. So let’s see that is measuring two cups. I’m just going to go round the edge and the center, and as I said my goal is to get up to the level where pretty much.
We have the potatoes cover now. We can see it is a large dish but it is going to bubble up. I’m going to cover it with magnum foil and put it in at 350 degrees oven for 30 minutes. And now I’ll take the foil off, it will take another approximately 60 minutes to get that. So let’s stop. This is the first part of the dinner I’m making.
Our potatoes are grabbing in and I cooked them in an oven with this foil on the top for 30 minutes at 350 degrees then I took the foil off, I cooked them for 45 minutes longer. So was not quite the hour that I was expecting. Back them downward and they were done. Above the map and they have a ceiling under that foil for about ten minutes. I do not need to absorb a lot more moisture and when you taken to them, they’re nice and soft, and have that lovely look of the cheese. So we will serve that up with our four meals and just looking at.
So this is our four cooked dinner and remember we have the herbs seasoned crunch chicken or chicken crunch which ever you want to refer to it and along with that if you’d like to serve a little bit of mushroom gravy, we had left over mushroom soup, if you will mix one half cup of milk with your left over mushroom soup then you can dress our little mushroom gravy over that.
Here we have our all ground potatoes and it’s either enough time to absorb that moisture so that’s going to taste slashes on your plate. If you like to adjust the salt then feel free also pepper in the other spices.
And then the rest of this, our things I had mentioned or have cooked for you, I mentioned this in a quick tip, if you have squash that you want to get is quickly, left over maybe then just sautéed it butter with salt and pepper, and little sugar, and looked like that, its nice and colorful. Here are some fresh green beans from the farmer’s market that I got yesterday. And then I have a big croissant for my piece of bread.
So there’s my plate and I have a nice piece of coffee cake, and I have regular cake that I made this yesterday because your interested unlocking at the sour cream coffee cake and my plastic ice tea, I do not think I go hungry tonight.