French Onion Potato Casserole 5fix Food

FRENCH ONION POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
• Spray a piece of aluminum foil with cooking spray and cover the baking dish.
• Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

FRENCH ONION POTATO CASSEROLE #5FIX

Steps:

• Preheat oven to 350 degrees.
• Spray non stick cooking spray on bottom and sides of large casserole dish or casserole pan.
• Empty and mix all ingredients ( except potato chips ) directly into the casserole dish/pan and spread evenly.
• Cover with foil and bake 30 minutes until dish starts to bubble at sides.
• Remove foil and cover casserole with small smashed bits of potato chips.
• Resume cooking uncovered for 15 minutes more.

FRENCH ONION SCALLOPED POTATOES

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).

POTATO BAKE WITH ONIONS AND PANCETTA #5FIX

Steps:

• Brown the pancetta in a pan till slightly crisp. Add the sliced onions, sprinkle with salt and pepper and cook slowly till soft. In a small bowl, add the olive oil and set aside.
• Using a small casserole or baking dish, brush lightly with the oil. Starting with a layer of some Simply Potatoes Shredded Hash Browns, next pancetta/onion mix, continue alternating layers and end with a layer of potatoes. Lightly brush the top with the spice mix and sprinkle coarse salt on the top, bake very slowly in a 350 degree oven for 30-45 minutes (depending on the thickness of your casserole). Test by piercing with a thin knife, if it goes through smoothly, it's done! You can increase or decrease any of these ingredients to fit any size baking dish, large or small, just adjust your cooking time and test with a thin knife. Enjoy!

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)

Steps:

• Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
• Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
• When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
• Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

SCALLOPED POTATO WITH FRENCH ONION BASE

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.