Scalloped Potatoes in the Ninja Foodi
HTML-код
- Опубликовано: 6 сен 2024
- Say goodbye to undercooked potatoes! One of the biggest issues when cooking scalloped potatoes is getting the potatoes done without heating the cream to the point of separation. No more worries, this recipe makes it easy! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
#TheFoodiConnection
#RealLifeRealFoodRealSimple
You can find the written recipe on The Salted Pepper website: thesaltedpeppe...
The following links may contain affiliate links and I may earn a commission if you make a purchase after clicking a link. As an Amazon Affiliate, I earn from qualifying purchases.
Mandoline with cut resistant gloves: amzn.to/355mrtB
Silicone Covers: amzn.to/2qiHoT7
Ninja Foodi All Purpose baking pan: amzn.to/2QrUat8
⚡⚡SHOP⚡⚡
You can visit The Salted Pepper's Amazon store to see the products I use in my kitchen: amazon.com/sho...
👩🍳👩🍳 FOLLOW THE SALTED PEPPER 👩🍳👩🍳
Facebook: / thesaltedpepper
Ninja Foodi 101: / 1958301147580787
Ninja Foodi Fresh & Healthy Meals: / 2412093108865465
Instagram: / thesaltedpepper
Twitter: / thesaltedpepper
I purchased a plastic mandolin when I was stationed in Germany nearly 40 years ago. I finally had to purchase a new one. The PLASTIC gave out. Blade is as sharp as the first time I used it. I got lucky and found the exact German made mandolin online. It will outlive me. ( still have the old one. Duct tape is a good thing lol)
Your videos are very helpful. I’m an idiot in the kitchen, they’ve really helped me figure out how to use the Ninja. TBH, I’d never have bought a foodi without your videos, wouldn’t have known how to do anything but roast a chicken 😅
Thank you! You are one step ahead of me, I can't seem to get a chicken to turn out in the Ninja Foodi no matter what I do! LOL
@@TheSaltedPepper haha I just probably just have lower standards, it wasn’t raw and I didn’t burn down the kitchen.. win 😂 I brined it first (my friend is very into BBQ and give me the tip). I overcooked it a bit, but wasn’t bad for a first go
I really appreciate how you go above and beyond! You show us everything we need to know whatever recipe you do. I love that you also show or tell us when something hasn’t gone as planned , why and what to change. Your recipes are awesome!!! Thank You
Thank you so much!
I'm thinking of you
This looks fantastic, one thing I do with my cream or half and half infusion is add a teaspoon of chicken stock powder to add extra flavour
Oh my goodness! Those potatoes look AMAZING!! As a pressure cooker "virgin", I really appreciate all of your tips and your trial and errors. 😊 Thank you for another wonderful recipe!
Thank you so much! I hope you love the potatoes if you give them a try!
Had a dinner party for my husband for people i didn't know what they would like. I made this as one of the recipes dishes, and they ate that up, kept going back for seconds until gone. After they left my husband said he wished their were left overs. Everyone he talked to he said my wife made the best potatoes. Thank you, for all the great flavor you keep giving me, your seasoning choices make sure everything is a comfort food
That is so awesome! Thanks for sharing and I'm so glad they all loved the potatoes!
I totally agree. Scalloped potatoes do not have cheese. Every Christmas day we have a family potluck dinner. I usually bring a potato dish. I know what I'm bringing this year! Thanks Louise.
nancy pollard I just had done with dinner! Delicious! Just make sure your potatoes are soft after pc time because they won’t soften under the short baking time. There is nothing worse than hard potatoes in scalloped potatoes. I hope you love them!
Followed the recipe to the "t". It was a hit with my friends last night. And, the potato slices do turn brown very quickly. I prepped the leek and potato slices. Took a shower. Came back to brown potato slices. So, follow the timing in the video:) Excellent.
So glad you enjoyed it!
I can't believe this, I just discovered you and found an old family recipe for potatoe salad I never thought I'd see again. When you said no cheese in scalloped potatoes you became my best friend, it's also an old family recipe. Now I wish I had bought a Ninja. (I'm not in love with the one I bought). Thank You - Again.
Thank you so much!
I love to watch you cook, and you are so reassuring telling us not to worry about the little mistakes that we make. Thank you for all of your great videos. These look amaazing and I’m so jealous that I can’t taste them 😉
Thank you so much!
After making this I'm never going back to making it any other way. The leeks gives it a nice flavor, texture & the bay leaves really elevated this dish. Yum!
I'm so glad you enjoyed it!
Boiled my potatoes first then put the dish together using heavy cream Colby cheese and air fryer it at 370 for 20 8 minutes and it came out beautiful. Golden brown
Glad you enjoyed it!
I don't know which part I like better... watching you cook or watching you eat it at the end! LOL! Love You!
LOL!
You can put a silicone mat between the rack and the pot to help stop the slipping
I sure could! LOL Great idea!
" I know because I've done it". Love the tips of trial and error. I've turned My entire family into ninja foodie ninjas! Thank you
You made the comment about being short, and having a difficult time getting into the pot. I am also very short. When I used my foodie on the counter I had to stand on my 2 step stool to get into to break up my meat on saute. I found a 3 tier stainless steel rolling cart. Everything for my foodie is stored on my cart. Will roll to my outlet and I am ready to go. Love your videos. They are so helpful. Thank you!
Thank you so much and I'm glad you found a work-around!
Thanks, Louise! Very modern scalloped potatoes. I love that you use cream and russet potatoes to thicken the sauce instead of flour.
Great idea about the infused cream. Here is what i do to speed up the process. place your whole potatoes (I don't peel mine) in the ninja foodie on the rack with 1/2 cup or so of water and put under pressure for 2 minutes. I usually forget to quick release and they usually sit in there for about 5 minutes or so. remove from foodie & cool slightly. I also place my mandoline right over my cooking dish to make it easier. I am going to try the leeks, however I have used shallots and they come out great too.
I thought about doing that, but was worried the potatoes would break apart.
@@TheSaltedPepper nope! they are still a bit crisp, but still slice pretty easy. Thanks again for all your wonderful recipes and how to videos.
I don’t even like these kind of potatoes but I love your show so I’m binge watching . Good job
Thank you!
Thank you 🙏
It was delicious, Scared a little as no heavy cream used Half & Half and added 1.5 tsp cornstarch to the sauce, came out perfect, you have given me the courage to try things, I have learned so much from you and want to say Thank you for all the cooking tips, tricks I had no idea. I was an instant cook prior to now being a cook. ( well beginner cook) No more cans of mushroom soup your recipe is so easy and so so so much better I feel like I'm eating in a restaurant most of the time.
That's awesome!
If you use regular milk or half and half... substituting 1/4 the amount with canned evaporated milk is wonderful!
I will have to make this tasty looking recipe...thank you...btw.,, I use my Mini Instant pot inside for an extra pan with heavy bottom, I just set it in.
Hey Louise, great video! With your pan slipping on rack issue, I wonder if you could put one of your silicone lids between the rack and the pan to create some traction….
Could you put the thyme, garlic and pepper corns in a little cheesecloth bag and then just fish that out when infused?
Nancy Kostecki yep, that would work as well.
You are right. Cheese makes them augratin! I love the cheese and add it to mine.
I love the idea of infusing the cream. I want to try that for my special occasion mashed potatoes.
You'll love the flavor!
I have been away too long, I’ve missed so many great recipes..... I need a cook book from you... these recipes are amazing... I’ve used my foodie with your recipes and they always come out awesome!
Thank you so much! I hope to start working on a cookbook that is printed, but for now I do have one that is digital with fall inspired recipes. thesaltedpepper.com/flavors-of-fall-cookbook/
Congratulations on the Ninja Foodi!
Growing up, can remember my grandma making a 'special dish'... Watching this, I'm pretty sure it was 'scalloped potatoes'. Thing is, hers... if I remember correctly, just also had pieces of left over ham in it too. Haven't had anything like it (you are right, au gratin, while good.. a totally different thing) in prob 20+ yrs now. Nom nom. Thanks for sharing! Enjoy, stay safe & be well.
Ham would be great in them!
Louise....could you also prepare Potatoes Anna in the Foodi? It's basically the same prep as the scalloped potatoes, just without the sauce and the layers between the potatoes is melted butter with a little bit of s and p.Thank you for providing us with very comprehensive and informative presentations. I think you are the best...like you're the "Ina Garten" of the Ninja Foodi crowd.
Look good
Love your videos, I strongly suggest you get a small food slicer like at the deli's. Small and portable kind from amazon. They save a ton if work slicing. Can cut anything at any thickness. Easy to clean. I bought one for paper thin pastrami slices, but they work on everything. I had no idea. Would never be without one. Cheers.
I have one and love it, but it's not small! It's a beast, but works great. I try not to use too many speciality things because not everyone has them.
I like this
I mentioned how excited I was to get a Ninja foodi probably 2 months ago now, well I would like to report that I just placed my order on Amazon 5 minutes ago and it should be here by next week. Love your videos I can't wait to try all of these delicious meals. Thanks your the best... keep up the awesome videos :-)
My dad got one a few months back we haven't used the oven since
Congratulations! I know you are going to love it!
Hi, I can’t wait to try the scalloped potatoes recipe! I just watched it and I’m like ur husband and prefer those to cheesy. I remember something was going wrong the first time I used my Ninja pressure cooker and I freaked and somehow I managed to reach out to you and you responded immediately and I will never forget that. Thank you! I love watching ur videos and I wish you lived next door lol. You seem like a really nice person. :)
A while ago I made the white sauce with homemade cashew milk. So delicious
Sounds great!
I like the video and the details of the ingredients you provided! However, and with all respect by the time I got all this together and the sauce prep and warming and PC the taters, i could have had it cooked in the oven. Which I did. I just made the sauce in the stove top, pressure cooked the taters whole, let em cool and sliced em along with the onion and layered them with some butter in between layers with a shredded four cheese mix. Then popped in the oven at 375 for about 45 a 50 mins. Turned out awesome.
Wonderful! The problem with baking in the oven is it's hard to get the potatoes done sometimes, so you fixed that by PCing them first. I like to show the recipes from beginning to end in the Foodi for those people who don't have ovens. A lot of RV'ers and Truck Drivers use the Foodi exclusively, but it's always a time saver when you can do one thing in the PC and simultaneously do the other on the stove. I'm glad you enjoyed the recipe!
It is 3:06 in the morning in ohio, where I live, and I am driving!!! I will be making this tonight with a Yankee pot roast and your turtle cheesecake!! Thank you for you wonderful recipes!!!
Hope you enjoy it! I'm so glad you are enjoying the recipes!
Looks wonderful! I make something very similar in a regular oven but I want to try in my new Foodi. The difference is I make with layers of swiss cheese and parmesan cheese..I think then it's a french dish called "dauphinois". Try it..you never tasted potatoes so good!
Sounds great!
Love how you teach us how to cook and the tips you give us
Thank you so much!
@@TheSaltedPepper because I really don’t know how to cook good for my kids, I’m a single mom trying to learn to cook for them good. My son bought me a ninja foodie and I am trying to cook good food in there
I suddenly had a craving for scalloped potatoes and I wanted to make them in my ninja. Of course the salted pepper has an awesome recipe. I'm with you about what makes a scalloped potato. There is no cheese in scalloped potatoes and you also never make a roux. I absolutely love leeks so I'm really looking forward to trying this recipe this weekend.
I hope you love them! Just make sure your potatoes are fully cooked before baking.
Accidently sent message before finished. I don't think people realize that scalloped potatoes do not have cheese.
This looks awesome! Im going to try to make this in individual ramakins in 2 layers. Any tips?
You awesome as a cook. After watching your videos on the Ninja Foodie, I will have to use it a lot more than I use it now. I didn't realize you can do so many things with it. I am definitely going to make these potatoes.
Awesome! Thank you!
I made the scallop potatoes and they were awesome. I have never tasted scallop potatoes this good. They were a little runny, the next time I will put a little less cream, keep the recipes coming. I didn't realize you can do so much with this device. Do you have one for air fryer steak?
LOL Louise, I don't usually use my Ninja Foodie during the summer months because we BBQ, but you reminded me with your stew recipe to use my Ninja Foodie so today I wanted pork stew so I am using the Ninja once again. I have three of them and one is doing Shrimp and the other is doing pork stew. Love your video's.
they look so good!! thank you for sharing this recipe with us..
Make sure you attach the foil to the rack.
Thanks for all your tips Louise. I am a prepare your potatoes ahead cook so it is good to know about the starch thing when you soak them ahead. These look amazing. I am thinking about adding them to my Thanksgiving dinner. I would never thought about infusing the cream. I hope you have a wonderful day. I have been hoping you would do scalloped potatoes recipe because I have been thinking how could I do this. Years past dinner doesn't get done at the same time because the potatoes are still cooking.
I hope you love them! Just make sure to check for doneness and PC longer if need be. The potatoes have to be fully cooked because the bake time isn't long enough to soften them.
I love scalloped potatoes. This one is a keeper!
I hope you love it!
@@TheSaltedPepper - LOL. I've never met a potato yet that I didn't love!
Faye Hamilton 🤣
Got my Foodi for Christmas from my in laws yesterday. Today my MIL was visiting and I decided to try this out for the first time. After following along with the video, I was dismayed to realize that I needed a baking pan to place the potatoes in. I had to bail at this point but I’m wondering if I could have baked the potatoes in the main pot (without being PIP). I’ll prepare more carefully before my second recipe. Lol.
Yes, I think that would have worked with a few modifications. I hope you threw it into a casserole dish and baked it in the oven! Also, you can read through the written recipes on my website to see the steps if that helps! thesaltedpepper.com
The Salted Pepper Yes, I did finish it in the oven and today we are having them as the best leftovers!
Nutmeg. Yes!!!
I really like your recipes. When making ahead, at what point do I stop and refrigerate? Also, do I keep them covered when I steam to reheat? Thanks in advance.
Put a little crinkled foil on the rack edge on both sides to keep it from sliding.
Good idea!
Welcome
Can't wait to make it!!!
I hope you love it
Fabulous, meal planning ideas start popping in my head whille I watch you. Thank you so much. P.S. love the book
Thank you so much! I hope you enjoy the recipes!
I'm a new subscriber and have loved all of your content I've viewed. I tried your pot roast recipe and it came out awesome. I will be trying these scalloped potatoes next. You have a great channel.
Thank you so much! I'm so glad you liked the pot roast and I hope you love the scalloped potatoes!
I Love watching you cook such great recipes and you explain,demonstrate and remove fear of the unknown, encouraging us to feel we could make these recipes as well.Thank you so much,you are the angel chef of the kitchen 🙂🙂🙂🙂
Can you do some low carb, low fat recipes? Thanks so much!
I have several on YT and on my website: thesaltedpepper.com
Yum!
Can’t wait to try this!
I hope you love it!
tried finding the rack that you used in your video but couldn't find it will you post where you got yours thanks.
Lovely recipe! I’m more of a fan of au gratin version but this looks good. I’m also a fan of your Fall E-book. Great recipes in there and I’ve tried a few already. Happy Thanksgiving this Thursday from the south of Spain 🌞
Thank you and I'm so happy you are enjoying the recipes in the cookbook!
How high is the cooker with the lid open ? I have overcabinets all over my kitchen and are a little bit concerned. Would be very grateful for help with that. Thank you for another lovely video...
You can't open the lid under the cabinets and you wouldn't want to pressure cook under cabinets either. I store mine under cabinets just fine, but pull it out to cook with.
@@TheSaltedPepper I use to cook with the one I have now and that is no problem. I would just like to have the measurement. Thank you for answering...
I like the fibre from the peeled so I leave it on
I was drooling after watching this and I tried it tonight and very disappointing, the potatoes weren't done :( but the flavor was amazing so I will try it again!
I am really sorry they weren't done enough! Of course, the doneness completely depends on the thickness of your potatoes and I talk about this in my written recipe. The trick is to make sure the potatoes are done before you bake them because they will not get done in the short bake time. Scalloped potatoes are notorious for not getting done, but pressure cooking them does eliminate that issue. If you aren't using a mandoline to slice the potatoes, you will probably need more PC time. Here is the written recipe if you decide to try again. I'm so glad you enjoyed the flavor, but sad that they didn't turn out perfectly for you! thesaltedpepper.com/scalloped-potatoes/
Great video😋😋
Thank you so much!
I can't wait.
I hope you love it!
Am I supposed to dump the water after pressure cooking, before I add the cream & start to bake? This always confuses me if I should leave the pressure cooking before I go on to bake🤔 I know that I need to keep the pan covered while baking?
Okay, what about after I uncover the pan for the last stage of the bake?
Here is the written recipe, your questions should be answered there: thesaltedpepper.com/scalloped-potatoes/ With this recipe, it doesn't matter if you empty the pot or not (I think I did though), the only time I worry about a little liquid in the bottom is if I am trying to get something crispy. Water left in the pot will create steam from the bottom and that can actually help some foods cook faster.
This is a wonderful recipe! Thank you. Would it be ok to use Pyrex dish instead of cake pan?
Only if the pyrex is rated for pressure cooking. Glass can break under pressure if it has any hairline cracks.
@@TheSaltedPepper Thank you for your response. Happy New Year to you and those you love.
Hi Louise, quick question...can we use disposable aluminum pans for this or a casserole in the Foodi? Is it OK to pressure cook in a disposable pan?
Yep, you can PC in disposable aluminum pans. You can also use them for any other function.
@@TheSaltedPepper thank you soooo much for this reply and all of your wonderful videos. I have all the makings for your pot roast, and that's for dinner tonight. I got the Foodi, but its intimidating sitting there on my counter. I think its watching me 😓
Louise, I love your videos!! My problem now is you have too many great recipes!! I plan to make the scalloped potatoes, corn pudding, baked beans, stuffing and biscuits for Christmas dinner. I will make them all ahead of time, but I only have one ninja to reheat them. I have 2 crock pots and a regular oven, of course. Just wondering if you have any suggestions about reheating all of these fabulous side dishes. Thankfully, the ham will be pre-cooked :) Thank you, again, for being so helpful and full of ideas!!
If you have a crock pot, I would use that for the beans. The scalloped potatoes and corn pudding can be stacked and steamed to reheat in the Foodi or if your pans are large, in the oven. The stuffing I would PC the day of and just keep warm or steam to reheat and broil the top before serving.
I like your cooking maybe you can teach me?
Do you have a cookbook available for purchase for the ninja foodie
Liebe Louise, ich finde Ihre Präsentation des Ninja Foodi ganz, ganz toll. Ich habe meinen Instant Pot jetzt einer Kollegin gegeben und mir selbst zu Weihnachten einen Foodi geschenkt.
Hier ist meine Bemerkung zu diesem Video: Ich hasse es immer, wenn Ihr Nordamerikaner in Euren Kochbeschreibungen Kilo um Kilo Alumiumfolie zum abedecken, herausheben oder welchen Unsinn auch immer verwendet. Die Herstellung von Alluminium ist teuer und Energiehungrig. Und das Ihr es mit der Entsorgung und Wiederaufbereitung nicht so besonders ernst nehmt, ist ja auch allgemein bekannt. Ein Arbeitskollege war vorletztes Jahr in Kanada und mit Bilder bei der Anlieferung in einer Deponie gezeigt. Ich war schockiert. Sowas ginge hier gar nicht. Deswegen fand ich es ganz toll, dass Sie die Silikon-Deckel passend zuschneiden und verwenden.
Sie inspierieren mich mit Ihrer Art zu kochen und ich hoffe, dass ich noch sehr viele Ihrer Koch-Shows sehen darf.
Ganz herzliche Grüße aus Würzburg, Nordbayern, Deutschland, sendet Ihnen Guido Hehl
translated by Google
Dear Louise, I think your presentation of the Ninja Foodi is very, very great. I have now given my Instant Pot to a colleague and given myself a Foodi for Christmas.
Here is my comment on this video: I always hate it when you North Americans use kilo after kilo of aluminum foil to cover, lift out or whatever nonsense in your cooking descriptions. The production of aluminum is expensive and energy hungry. And it is well known that you don't take it that seriously with disposal and recycling. A work colleague was in Canada the year before last and shown with pictures of the delivery in a landfill. I was shocked. Something like that wouldn't work here. That's why I thought it was great that you cut the silicone lids to size and use them.
You inspire me with the way you cook and I hope that I can still see a lot of your cooking shows.
Warm greetings from Würzburg, Northern Bavaria, Germany, from Guido Hehl
Thank you and I hope you love your new Foodi!
Can you use buttermilk?
I don't think that would taste the same at all.
Hi Louise, I love your videos! I have the Ninja Foodi that is 5quart and did not come with a high rack, I've looked all over Amazon and Ninja and can't find anything. What do you suggest? I really need a high rack.
I haven't been able to find one for the 5qt either, but when I do I will do a video on it for sure.
What brand of knife do you use? I am looking for a good knife to buy. My knives are old and dull.
The one I use the most is from Pampered Chef, I love it. Here is the link: www.pamperedchef.com/pws/thesaltedpepper/shop/Cutlery/Knives/8%22+Chef%27s+Knife/1575
Hi Louise - I am really confused can you help me please 😫 I purchased the 8 x 2 daddio pan but was sent the 7 x 2. In the low position the pan just about fits but on the high position it doesn't fit at all? Why would that be? Am I doing something wrong? Have you ever used the 8 x 2 pan on the rack in the high position? Thanks
I use the 8x2 in the low position or under the reversible rack secured with bands and the 6x2 on the top. You aren't doing anything wrong that I know of, the 8x2 doesn't fit on the top, that is why I suggest getting 1 8x2 and 1 6x2 pan.
@@TheSaltedPepper thank you so much for getting back to me so quickly!! 🤗
what is the brand name of the mandalin and where did you get it
Here is my affiliate link to the one I bought: amzn.to/33D2lHx
Can you use a springform pan? You might have said and I missed it...
That's a good question! I'm not sure if it would leak or not. I'm thinking it would though!
First year for a long time I don't have to make the entire meal. Just a side to bring over. Got any thing I can make in the foodi that will get a woe factor? It also has to be kosher, my sister's husbands family are Jewish.
I'm doing a recipe for a pumpkin pie with cheesecake and a sweet potato casserole. I'm also hoping to get out a recipe for a cranberry chipotle dip that is phenomenal and very easy to make.
@@TheSaltedPepper my dad said we are just going to bring wine and a deli meat platter lol. I might still make it though and we will have to bring it
@@JimmyTurner wine works! LOL I should make a cranberry wine jelly!
When there is no butter in your recipe I think I might have to try somthing in the oven with butter and forget the cheese. Thanks
I've never used a leek before. Is it similar in taste to a sweet onion?
Yes, very much so. A little milder though and has the texture of a green onion. I loved it in this recipe.
Rachelle, Leeks are wonderful!
where is the link for potatoes cutter?
The link is in the video description, but here is the one I purchased on Amazon: (affiliate link) amzn.to/2OrmcCk
Nutmeg enhance and balance this recipe. Try it on and let me know...
x x I mentioned that in the beginning of this video. I happen to love a little nutmeg in scalloped potatoes, but it isn’t necessary. I’ll let people decide for themselves if they want to add it in, it’s perfectly balanced without it though.
@@TheSaltedPepper If you add the nutmeg would you do it as part of the infusing process?
Alyn Doyle yes, I probably would do that. It is so fine that it won’t get caught in the strainer, but that’s okay.
@@TheSaltedPepper OMG, SORRY!!!
I was hypnotized and became more visual than I was supposed to. You know how we foodies are. LOL
My mouth was melting the 99% of the time, thinking about some grilled seafood or steak. You see, that's what I was trying to explain, I'm salivating again. I was in bed and after watching you again, I have to visit the kitchen at 2: am. 🤔 I hope to find something savoury that reminds me your potatoes. LOL
Can you tell me if your using the 6 1/2 or 8 quart size in your videos and which size you recommend? Loving your videos!
I use the 6.5 qt in almost all of my videos and I will specify if I use the 8qt. Personally, I like the 6.5qt better, but that is mostly because I'm short and it's easier for me.
The Salted Pepper I really want a stainless steel insert instead of the non stick insert. Is there one that would work? Thank you for your videos! I was looking at a different product until I started watching you!😊
I love my Tupperware mandolin!
I love my foodie’s but sometimes it’s easier to use my oven.
Sometimes the oven is better and easier for sure. However, I always have trouble getting the potatoes cooked in the oven, so I prefer using the Ninja Foodi for this recipe.
Thank you for explaining that scalloped potatoes DO NOT have cheese.
Of course!
Food processor. 3# potatoes less than one minute. More like 30 seconds…
Have you ever tried cooking frozen meat in the ninja?
Yes, I have. I don't prefer cooking meat from frozen, but it can be done.