FRENCH ONION SCALLOPED POTATOES
Cheesy, creamy, and topped with crispy fried onions! French Onion Scalloped Potatoes are the perfect side for your holiday meal!
Provided by Aubrey
Categories Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Grease the inside of a 9-inch x 13-inch baking dish. Set aside.
- Thinly slice potatoes, about 1/4-inch thick. You can use a chef's knife or a mandolin for more even slices. Layer the potatoes in your prepared baking dish.
- In a large bowl, stir together soup, onion soup mix, and milk until combined. Pour over potatoes.
- Tightly cover baking dish with foil and bake for 50 minutes.
- Remove foil from dish and sprinkle top of potatoes with cheddar cheese. Return to oven for 5 minutes, until cheese is melted and bubbly.
- Remove baking dish from oven and sprinkle crispy onions all over the top. Serve immediately.
Nutrition Facts : Calories 345 kcal, Carbohydrate 49 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 724 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
FRENCH ONION SCALLOPED POTATOES
Creamy, cheesy scalloped potato casserole topped with crispy French onions.
Provided by Tiffany
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Place sliced potatoes in a large pot and cover with water. Bring to a boil over medium high heat. Cover and cook about 15-minutes or until potatoes are tender. (The thicker your potato slices are, the longer they will take to cook) Drain and set aside.
- While potatoes are boiling, prepare the sauce. In a large sauce pan melt butter over medium heat. Add flour and stir until mixture clumps up. Slowly whisk in the milk until a thick sauce forms. Add garlic powder, 1 cup of cheese, ranch seasoning, salt, and pepper and stir until cheese is melted and completely incorporated.
- Add the sauce and potatoes to a large bowl and toss to coat. Transfer to a casserole dish. (If using red onions, layer them in with the potatoes) Sprinkle with remaining cheese. Bake, uncovered, for about 10 minutes until cheese is bubbly. Top with French onions and serve.
Nutrition Facts : Calories 277 kcal, Carbohydrate 29 g, Protein 13 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 398 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ALL-CRUST SHEET-PAN SCALLOPED POTATOES
This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
- Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
- Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
- Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.
CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray. Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions. Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).
FRENCH ONION SCALLOPED POTATOES
Jazz up oven-baked Betty Crocker® potatoes with ranch dressing, rich cream and crunchy French-Fried onion rings.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
- Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 4 g, TransFat 1 1/2 g
CRISPY SCALLOPED POTATOES
Make and share this Crispy Scalloped Potatoes recipe from Food.com.
Provided by GrandmaIsCooking
Categories Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Lightly spray a 2 quart casserole with vegetable spray.
- Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper.
- Continue to layer until all potatoes, onion, flour, salt and pepper are used.
- Dot top with butter, then pour milk over all.
- Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.
CREAMY AND CRISPY SCALLOPED POTATOES
Creamy and crispy without a ton of butter!
Provided by mkbeatles
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
- Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
- Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
- Bake in preheated oven until the top is nicely browned, about 1 hour.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g
SCALLOPED POTATO WITH FRENCH ONION BASE
This beautiful tasting potato bake will be a winner with your family, friends or guests! My mouth is watering just thinking about it!
Provided by ozzygirl
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Thinly scallop the potatoes.
- Par boil potatoes for approximately 5 minutes just to soften them a tiny bit.
- Heat oven to approximately 200 degrees.
- Grease the bottom and sides of an oven friendly dish with a small amount of butter.
- Layer the bottom of the dish with a layer of sliced potato, lightly sprinkle over some of the french onion soup mix and pour some cream over the top. Repeat this step for each layer.
- Cover with foil and bake for approximately 60 minutes. Remove the foil approximately 40 minutes into the cooking cycle so the top can brown.
Nutrition Facts : Calories 291.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 34, Sodium 792.7, Carbohydrate 44.8, Fiber 5.3, Sugar 3.6, Protein 6.4
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- Thinly slice the onions. Heat the 4 tablespoons of butter in a skillet over medium heat. Add in the onions with a big pinch of salt and pepper. Stir. Cook for 10 minutes, stirring occasionally, until the onions soften. Reduce the heat to medium-low, stir in the thyme and cook for another 30 to 40 minutes, stirring often, until the onions are golden and caramelly in color. If at any time the onions start to burn, turn down the heat or add a splash of water to the pan. If the onions are not cooking, you need to raise the temperature a bit.
- Use a mandoline or sharp knife to thinly slice the potatoes - you want them to be very thin, uniform in size and ⅛ inch thick or thinner. If you are slicing them ahead of time or with a while to go before assembling, place them in a bowl of ice water so they don’t brown.
- Make the sauce! Heat the other 4 tablespoons of butter in a saucepan until melted. Whisk in the flour to create a roux. Cook for 2 to 3 minutes, stirring, until the roux is golden in color and smells fragrant and nutty. Slowly stream in the milk while whisking the entire time, bringing the sauce together.
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