Best Cheesy Scalloped Potato Bundt Recipes

Cheesy Scalloped Potato Bundt image

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, at room temperature
2 1/2 pounds Yukon gold potatoes (about 8 medium)
1 cup heavy cream
2/3 cup grated Parmesan
1 clove garlic, grated
1 tablespoon chopped fresh rosemary
3 scallions, thinly sliced
Kosher salt and freshly ground black pepper
12 slices mild Cheddar, cut in half

Steps:

Preheat the oven to 400 degrees F. Generously butter a 12-cup bundt pan (use all the butter; it may seem like a lot, but the potatoes need it to stick to the sides of the pan and to crisp up).
Thinly slice the potatoes on a mandoline (they need to be thin enough to easily bend when folded). Starting on the bottom of the pan lay the potatoes in a slightly overlapping formation, sticking to the butter, until the entire pan is covered in one layer of potatoes.
Stir together the heavy cream, Parmesan, garlic, rosemary, scallions, 2 teaspoons salt and a few grinds of black pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.
Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with 8 pieces of the Cheddar in a slightly overlapping circle. Repeat two more times. Top with the remaining quarter of the potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top and a paring knife can easily be inserted and removed into the center of the dome, about 1 hour 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter. Serve immediately.

Cheesy Scalloped Potato Bundt Recipe image

Provided by á-1408

Number Of Ingredients 8

3 tbsp. butter
2 1/2 pounds yukon gold potatoes (about 8 of them)
1 cup heavy cream
2/3 cup grated parmesan
1 clove garlic, grated
3 scallions, thinly sliced
Salt and pepper
12 slices of cheddar cheese

Steps:

Preheat oven to 400 degrees. Generously butter bundt pan. Thinly slice potatoes. Starting on the bottom of the pan lay the potatoes in a slightly overlapping pattern, until the entire pan is covered in one layer of potatoes. Stir together cream, parmesa, garlic, scallions and salt and pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated. Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with pieces of cheddar. Repeat layers two more times. Top with remaining potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top , about 1 hour 20 minutes. Let rest for 10 minutes. Invert onto a serving platter.