Scalloped potatoes can be quite an elegant dish. Thinly sliced potatoes are layered, topped with cream, and then baked in the oven until tender. The dish is simple but rich and usually served with ...

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And Ree Drummond’s Over-The-Top Scalloped ... with the potatoes, then adding your carmelized onion and bacon, then shredded Fontina and Gruyere, and finally some of that warm cream.

STEP 5: Combine the mushroom soup, milk, thyme, and pepper, and pour the mixture over the potatoes. STEP 6: Cook the scalloped potatoes and ham in the slow cooker on high for 3 to 4 hours or 6 to 8 ...

Chop the celery stalk very fine. 2. In a heavy saucepan heat the butter or oil ... Cook over high heat, stirring a few times, till it comes to a boil and then simmer over low heat for at least 10 ...

Cover the dish with buttered foil. Slide the chickens on to the top shelf of the oven and the potatoes on the shelf below. Roast both for about 1½ hours, removing the foil from the potatoes after ...

Stir in the cream and bring to a simmer. Allow to cool slightly, then blend until smooth with a hand-blender. To serve, pour the soup into two soup bowls and drizzle with olive oil.

The next time you want a particularly comforting soup, opt for one that's cream-based ... brimming with clams, corn and potatoes. Food & Wine's guide has plenty of creamy soups to try out this ...