Cheese And Onion Potatoes Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking dish.
• Cook the sliced potatoes in boiling water for about 5 minutes; drain.
• Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
• Sprinkle with salt and pepper, then repeat layers two more times.
• Sprinkle top with the shredded cheddar.
• For the sauce; in a medium heavy saucepan melt butter over low heat.
• Add in flour and cayenne then stir for 1 minute.
• Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
• Pour the sauce over the cheese and potato mixture.
• Bake for about 35 minutes or until golden.
• Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

Steps:

• Preheat oven to 200C/400°F.
• Generously butter the inside of a 9X13 baking dish and set aside.
• Peel the potatoes and thinly slice along with the onions and mushrooms, using a food processor or mandoline.
• Layer half the potatoes into the bottom of the baking dish, then half of the onions, followed by half the mushrooms. Season with salt and pepper. Repeat layers with remaining veggies and season with salt and pepper.
• Pour cheese sauce over potatoes and cover with aluminum foil.
• Bake for 1 1/4 hours. Remove from oven and take foil off. Put a single layer of sliced tomatoes on top, if using. Sprinkle with remaining 50g cheese and return to oven for 15 minutes, turning on broiler/grill for the last 3-5 minutes to brown cheese.
• Allow to sit 10 minutes before serving.

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.