Three Onion Potato Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
• Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

Steps:

• Preheat oven to 400 degreesF.
• Spray a 2 quart baking dish with oil.
• Cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes).
• Drain and set aside.
• While the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (Apprx 15 minutes).
• Spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt& pepper.
• Top with a layer of onions.
• Repeat layers twice ending with a layer of onions.
• Pour in Milk and sprinkle with Paprika.
• Bake until lightly browned (about 20 minutes).
• Serve immediately.

Steps:

• Preheat oven to 350°F
• Butter an 8 cup baking dish with 1 tablespoon of butter.
• Make a layer in the baking dish, using a third each of the yellow onions, red onions and leeks.
• Sprinkle the layer sparingly with salt and pepper and top with the Havarti.
• Make another layer of the onions and leeks. Add a little more pepper.
• Top this layer with the Boursin.
• Layer the remaining onions and leeks and top with the Gruyere.
• Dot the top with the remaining 2
• tablespoons butter.
• Pour the wine over all.
• Bake for 1 hour.
• Cover the top with aluminum foil,
• if it gets too brown.
• Serve immediately.

Steps:

• Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy.
• ***Preheat oven to 350 degrees.
• Spray the 9x13-inch casserole with non-stick cooking spray.
• Place half of potatoes in bottom of casserole dish.
• Place layer of onions over potatoes.
• Sprinkle with salt and pepper.
• Place remaining potatoes on the top layer.
• Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
• Spray top of casserole with non-stick cooking spray.
• Cover and bake 20 minutes in lower third of the oven.
• Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
• If you are lucky, the bottom potatoes will be a little browned, too!
• VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
• Let melt and serve.
• HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
• Bake as directed.