SCALLOPED POTATOES AND ONIONS
Writes Dorothy Bateman from Carver, Massachusetts. "This creamy potato dish is so delicious. You can prepare it in the morning, than put it in the oven later-just be sure the sauce covers the potatoes so they won't turn brown."
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325° for 2 hours or until tender.
Nutrition Facts : Calories 358 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 668mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 5g fiber), Protein 8g protein.
HERBED SCALLOPED POTATOES AND ONIONS
You can prepare this side dish in the morning, then put it in the oven later.
Provided by Autumn Pumpkin
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
- Layer potatoes and onion in prepared baking dish.
- Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
- Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 60.4 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 410.3 mg, Sugar 3.6 g
SCALLOPED POTATOES, ONIONS AND GARLIC
Wonderful stuff!! Definately not for weight loss. Don't be afraid of all that garlic, it really mellows with the cooking and is delicious.
Provided by Derf2440
Categories Potato
Time 4h25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Wash and scrub the potatoes, towel dry and slice about 1/4 inch thick, best with a madolin.
- Peel onions and slice about 1/4 inch thick with a mandolin.
- Remove as much paper skin from garlic as possible with out taking apart, slice as a whole on mandolin, pick out the rest of the skin and the base of the bulb and discard.
- Spray casserole with veggie spray and place a layer of potato slices on the bottom.
- Mix the onion rings and the garlic slices to gether and place a layer on top of the potatoes.
- Season with salt and freshly ground pepper.
- Sprinkle a few cubes of havarti cheese and a couple of slices of parmesan cheese and some butter cubes on top.
- Repeat layers ending with cheese and butter on top.
- Whisk together mushroom soup, milk and parsley, until combined.
- Pour mixture carefully over top of potato onion layers.
- Carefully lift layers to allow mixture through if necessary.
- Place casserole on middle rack in 325f degree oven for 3 to 4 hours or until potatoes are tender and top is browned and crisp.
SCALLOPED POTATOES AND ONIONS
Steps:
- Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.
- Bring a large pot of water to a boil. Add the Swiss chard and blanch until tender, about 3 minutes. Drain and squeeze on towels to remove excess liquid.
- Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions. Place a layer of Swiss chard on top, followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil.
- Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.
- Remove from the oven and let sit for 10 minutes before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SCALLOPED POTATOES WITH BACON AND ONIONS
Cook up some Cheesy Scalloped Potatoes with Bacon and Onions with a recipe from My Food and Family. What's better than potatoes, bacon & caramelized onions?
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
- Heat oven to 350ºF. Cook and stir bacon in large nonstick skillet on medium heat until done. Remove from skillet; set aside.
- Add oil and onions to skillet; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Gradually stir in broth; cook 1 to 2 min. or until heated through, stirring frequently. Add Neufchatel and pepper; cook and stir 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended. Remove from heat.
- Layer half each of the potatoes, Neufchatel sauce, Swiss cheese and bacon in shallow 2-qt. casserole sprayed with cooking spray. Repeat layers.
- Bake 45 min. or until heated through.
Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 5 g, Protein 13 g
SCALLOPED POTATOES AND ONIONS
This is the best potato and onion dish I've ever tried. I found the base recipe from allrecipes.com and doctored it up my way. I've even added cooked diced ham to this and it was outstanding! Enjoy! :o)
Provided by bcfdwife
Categories One Dish Meal
Time 7m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a greased 2 1/2 quart baking dish, layer potatoes and onion. (Layer ham also if you have decided to add it.)
- In a saucepan, melt the butter; stir in flour until smooth.
- Gradually add broth, mayo, parmesan, bacon bits, garlic, thyme, and 1/4 cup of the cheddar; cook and stir for 2 minutes or until thick and bubbly.
- Pour over potatoes.
- Sprinkle with paprika and rest of cheddar.
- Cover and bake at 325 degrees for 2 hours or until tender.
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
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