Food recipes
Horseradish Scalloped Potatoes
Horseradish Scalloped Potatoes Ingredients: cheese, cheddar cheese, parmesan, hard potatoes, raw, skin salt, table spices, pepper, black onions, raw wheat flour, white, all-purpose, unenriched butter, without salt mil...
Horseradish Scalloped Potatoes
Ingredients:
cheese, cheddar
cheese, parmesan, hard
potatoes, raw, skin
salt, table
spices, pepper, black
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
horseradish, prepared
Directions:
Preheat oven to 400 degrees.
Lightly butter 13 x 9 x 2 glass baking dish.
Mix cheddar cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly.
Sprinkle with 1 teaspoons of salt and 1/4 teaspoons pepper.
Sprinkle onion over, then flour.
Dot with 2 tablespoons butter.
Sprinkle half of cheese mixture over top.
Top with remaining potatoes, 1 teaspoons salt, 1/4 teaspoons pepper and 2 tablespoons butter.
Reserve remaining cheese.
Pour milk into medium saucepan.
Stir in horseradish and simmer for 5 minutes.
Pour milk mixture over potatoes.Cover baking dish tightly with foil.
Bake 45 minutes.
Uncover dish.
Sprinkle potatoes with reserved cheese mixture.
Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
Remove from oven; let stand 15 minutes before serving.
Ingredients:
cheese, cheddar
cheese, parmesan, hard
potatoes, raw, skin
salt, table
spices, pepper, black
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
horseradish, prepared
Directions:
Preheat oven to 400 degrees.
Lightly butter 13 x 9 x 2 glass baking dish.
Mix cheddar cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly.
Sprinkle with 1 teaspoons of salt and 1/4 teaspoons pepper.
Sprinkle onion over, then flour.
Dot with 2 tablespoons butter.
Sprinkle half of cheese mixture over top.
Top with remaining potatoes, 1 teaspoons salt, 1/4 teaspoons pepper and 2 tablespoons butter.
Reserve remaining cheese.
Pour milk into medium saucepan.
Stir in horseradish and simmer for 5 minutes.
Pour milk mixture over potatoes.Cover baking dish tightly with foil.
Bake 45 minutes.
Uncover dish.
Sprinkle potatoes with reserved cheese mixture.
Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
Remove from oven; let stand 15 minutes before serving.