Scalloped Potato Extender
Scalloped Potato Extender

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, scalloped potato extender. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Scalloped Potato Extender is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Scalloped Potato Extender is something which I have loved my entire life. They are nice and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can cook scalloped potato extender using 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Scalloped Potato Extender:
  1. Take 1 box Of scalloped potatoes or potatoes Au gratin (1 bag plus packet)
  2. Prepare 1 tbsp Olive oil
  3. Take 2 large Chicken breasts
  4. Make ready 1/4 tsp Garlic salt
  5. Make ready 1/4 tsp Black ground pepper.
  6. Take 3 tbsp Butter
  7. Prepare 2 1/2 cup Milk
  8. Get 1 cup Water
  9. Prepare 8 oz Frozen broccoli (any frozen veggie is fine)
  10. Take 1/2 can Cheddar, shredded (any non American cheese will do)

Add the butter to the pan. Be sure to scrape the browning from the chicken. This cheesy scalloped potatoes and ham-layered casserole dish features buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce. The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple.

Instructions to make Scalloped Potato Extender:
  1. In a large frying pan heat oil on medium high heat.
  2. Cube the chicken breast and gently place into the pan. Sprinkle pepper and garlic salt.
  3. Sear the sides of the chicken well.
  4. Transfer chicken to a bowl to use later.
  5. Add the butter to the pan. Be sure to scrape the browning from the chicken.
  6. Add the milk and water. Bring to a slow simmer stirring frequently.
  7. Stir in the potatoes and seasoning packet.
  8. Add the frozen veggies and fold into the potatoes.
  9. Sprinkle top with cheese, cover and simmer for 10 minutes.
  10. After 10 minutes stir the contents in the pan taking care to scrape the bottom.
  11. Let sit on the burner for 15 minutes so potatoes can finish absorbing the liquid and get tender.
  12. For a nice golden "baked look" place uncovered pan under the broiler for about 3 minutes.
  13. Carefully remove the pan from oven, allow to sit uncovered for 5 minutes before serving.

You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Combine bread crumbs and butter; sprinkle over top.

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