How do i make/cook potato scollops?

Answer 1

you can use all one cheese, cheddar is best..

* 1 1/2 pounds Yukon Gold potatoes, thinly sliced
* 2 tablespoons butter, divided
* 1 pint heavy cream
* 2 cloves garlic, thinly sliced
* salt and pepper to taste
* 2 cups shredded Cheddar cheese
* 4 slices provolone cheese
* 1/2 cup grated Parmesan or Romano cheese

DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Answer 2

Peel and very thinly slice the potatoes. Rinse and pat dry. Have a chip pan half full of cooking oil and heat it until a cube of bread dropped in the oil sizzles gently and browns. Put your potato slices in the oil (not too many at a time) and while they are cooking keep them moving around the oil with a slotted metal spoon. When done remove with the slotted spoon and drain on kitchen paper then keep warm while cooking the remainder. (If using a traditional chip pan, then take out the wire mesh basket, its easier). I also call potatoes cooked in this way 'saratogas', dont know if this is correct or not. You can also dip each potato slice in a coating batter and then pop them into the hot oil. Good luck.

Answer 3

Obviously there are two different versions deepnding on whether you are in US or UK.
If you are in UK thickly slice a King Edward potato (no need to parboil for this, however, if you are using something like Maris Piper, parboiling may be better) shallow fry until browned top and bottom. Take out and drain the oil off, reheat oil until hot and refry to crispen them

Answer 4

4-5 medium idaho potatoes, sliced about 1/8 to 1/4 inch thick
1 medium onion, diced
1/2 cup butter
3 tablespoons flour
salt
pepper
1 can condensed cream of mushroom soup

1. Place one layer of sliced potatoes on bottom of 9 x 13 inch casserole dish.
2. Cut butter into pieces and dot potatoes with 1/3 of butter.
3. Top with 1/3 diced onion evenly distributed.
4. Sprinkle with 1 tablespoon of flour, salt and pepper.
5. Repeat two more times for a total of 3 layers.
6. Top with can of condensed (undiluted) cream of mushroom soup, spread evenly.
7. Cover and cook at 350º for 45 minutes to 1 hour.

Answer 5

Do you mean like you used to get in the chip shop???
make a batter.slice a potato about 1/4 ins slices wash and dry have your deep fat fryer ready batter your potato slices and deep fry till cooked

Answer 6

Parboil some medium size potatoes, slice thickly and sauteé on frying pan.

Answer 7

peel and slice your potatoes,pat them dry.cook in hot oil or cover them in better and fry

Answer 8

buy the boxed mix at the grocery store. it's fast and easy and tastes great!