Carmelized Onion And Potato Breakfast Casserole Food

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CARAMELIZED ONION AND POTATO BREAKFAST CASSEROLE



Caramelized Onion and Potato Breakfast Casserole image

Layer up this caramelized onion breakfast casserole recipe before bed and refrigerate overnight. Then all that's left to do in the morning is bake, slice, and serve.

Provided by BHG Test Kitchen

Time 5h45m

Number Of Ingredients 11

4 cup sliced golden potatoes, cut 1/8 to 1/4 inch thick (about 1 1/2 pounds)
1 tablespoon olive oil
2 ounce pancetta, chopped
3 cup thinly sliced sweet onions, such as Vidalia or Maui
Butter
6 eggs, lightly beaten
0.5 cup milk
1 cup shredded Gruyère cheese or Swiss cheese
1 teaspoon salt
1 teaspoon snipped fresh rosemary
0.5 teaspoon ground black pepper

Steps:

  • In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.
  • Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.
  • Preheat oven to 350°F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 250 kcal, Carbohydrate 22 g, Cholesterol 180 mg, Protein 13 g, SaturatedFat 5 g, Sodium 535 mg, Sugar 4 g, Fat 13 g, UnsaturatedFat 5 g

POTATOES AND CARAMELIZED ONION CASSEROLE



Potatoes and Caramelized Onion Casserole image

If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter (can use more)
2 tablespoons olive oil
1 tablespoon minced fresh garlic (or to taste)
6 medium onions (about 6 cups, thinly sliced)
1/4 cup dry sherry
2 teaspoons finely chopped tarragon (can use more)
seasoning salt (or use white salt)
pepper
6 large yukon gold potatoes (peeled and thinly sliced) or 6 large russet potatoes (peeled and thinly sliced)
2 -3 cups chicken broth

Steps:

  • Set oven to 350 degrees.
  • Butter an 8-cup baking dish (or larger).
  • In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
  • Add in the garlic the last 5 minutes of cooking.
  • Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
  • Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
  • Top with 1/3 of the caramalized onion mixture.
  • Arrange another layer of potatoes over the onions, season with salt and pepper.
  • Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
  • Bring the chicken stock to a simmer and pour slowly over the potatoes.
  • Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
  • Bake for about 40 minutes.
  • Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
  • Cool for 10 minutes before serving.

POTATO CASSEROLE WITH CARAMELIZED ONIONS



Potato Casserole With Caramelized Onions image

Make and share this Potato Casserole With Caramelized Onions recipe from Food.com.

Provided by Luby Luby Luby

Categories     Potato

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

3/4 cup butter, divided
1/4 cup olive oil
6 large sweet onions, diced
1 tablespoon sugar
4 lbs baking potatoes, peeled and cubed
4 cups chicken broth
1 cup whipping cream
1 cup sour cream
4 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic granules

Steps:

  • Melt 1/4 cup butter in large skillet over medium heat.
  • Add olive oil, onions and sugar.
  • Cook, stirring often 25 to 30 minutes or until onions are golden brown.
  • Remove from heat and set aside.
  • In large saucepan bring potatoes and chicken broth to a boil and cook 20 minutes or until tender.
  • Drain potatoes well.
  • Add remaining 1/2 cup butter to potatoes and mash until smooth.
  • Whisk together whipping cream and next 7 ingredients.
  • Add to potatoes mixing well.
  • Spoon half of potato mixture into lightly greased 9x13 baking dish.
  • Spoon caramelized onions evenly over potatoes.
  • Spoon remaining potatoes evenly over onions.
  • Bake at 350 degrees for 30 to 35 minutes or until golden.

Nutrition Facts : Calories 684.1, Fat 44.5, SaturatedFat 23.5, Cholesterol 204.9, Sodium 723.7, Carbohydrate 61.5, Fiber 5.7, Sugar 9, Protein 12.6

POTATO GRATIN WITH CARAMELIZED ONIONS



Potato Gratin with Caramelized Onions image

Another Canadian Living mag. recipe I wanted to test for Thanksgiving dinner. Marvelous mouth watering potatoes and onion!! Half a recipe worked great!! and we will have it for Thanksgiving dinner.

Provided by Derf2440

Categories     Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whipping cream (I used 2%milk)
4 cloves garlic, slivered
3 peppercorns
2 sprigs fresh thyme
3/4 teaspoon salt
1 tablespoon vegetable oil
1 Spanish onions or 2 onions, finely sliced
3 large yukon gold potatoes, about 2 1/2 lbs
1/2 cup shredded gruyere cheese

Steps:

  • In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
  • Remove from heat and set aside.
  • Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
  • Slice potatoes as thinly as possible, use mandoline if available.
  • Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
  • Repeat twice.
  • Top with remaining potatoes.
  • Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
  • Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
  • (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).

Nutrition Facts : Calories 305, Fat 26, SaturatedFat 15.2, Cholesterol 88.9, Sodium 266.2, Carbohydrate 14.9, Fiber 1.2, Sugar 1.2, Protein 4.5

CREAMY POTATO BREAKFAST CASSEROLE



Creamy Potato Breakfast Casserole image

Easy to make ahead and bake in the morning for a delicious brunch! Feel free to add extra vegetables such as bell peppers, chopped tomato, fresh spinach, or asparagus to the mix! Bake immediately or refrigerate overnight and bake in the morning.

Provided by METG

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h20m

Yield 8

Number Of Ingredients 14

3 pounds potatoes, diced
2 tablespoons butter, melted
2 cups chicken stock
2 (8 ounce) packages cream cheese, cubed
4 ounces mozzarella cheese, finely chopped
1 small onion, finely chopped
⅔ cup sour cream
⅓ cup powdered milk
2 tablespoons finely chopped fresh chives
1 teaspoon finely chopped fresh tarragon
1 teaspoon sea salt
½ teaspoon finely chopped fresh sage
¼ teaspoon ground black pepper
6 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
  • Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 36 g, Cholesterol 231.6 mg, Fat 34.2 g, Fiber 3.9 g, Protein 18.2 g, SaturatedFat 20.2 g, Sodium 758.4 mg, Sugar 4.5 g

ONION AND POTATO CASSEROLE



Onion and Potato casserole image

This is a tasty dish for onion, garlic and potatoe lovers. The nice thing about this dish is that it's as "skinny" conscious as you can get and still have flavor

Provided by Bergy

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 medium russet potatoes, cut into 1/4 inch slices (about 4 cups)
2 tablespoons lite olive oil or 2 tablespoons vegetable oil
4 medium yellow onions, thinly sliced (about 5 cups)
4 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
1/2 cup skim milk
paprika (to decorate)

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.

POTATO CASSEROLE WITH BACON AND CARAMELIZED ONION(ATK)



Potato Casserole With Bacon and Caramelized Onion(ATK) image

Do not rinse or soak the potatoes, as this will wash away their starch, which is essential to the dish. A mandoline makes slicing the potatoes much easier. For the proper texture, make sure to let the casserole stand 20 minutes before serving.

Provided by Coppercloud

Categories     Potato

Time 1h45m

Yield 1 Casserole, 6-8 serving(s)

Number Of Ingredients 9

3 slices bacon, thick-cut cut into 1/2-inch pieces
1 large onion, halved and sliced thin
1 1/4 teaspoons salt
2 teaspoons fresh thyme, chopped
1/2 teaspoon pepper
1 1/4 cups low sodium chicken broth
1 1/4 cups beef broth
3 lbs yukon gold potatoes, peeled
2 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.
  • 2. Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 teaspoon salt, and pepper. Add broths to now-empty saucepan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
  • 3. Slice potatoes 1/8 inch thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
  • 4. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.

Nutrition Facts : Calories 272, Fat 6.3, SaturatedFat 3.2, Cholesterol 12.9, Sodium 729.5, Carbohydrate 48.9, Fiber 4.6, Sugar 3.1, Protein 6.6

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