Scalloped Potatoes With Green Onions Food

SCALLOPED POTATOES AND ONIONS

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.

SCALLOPED POTATOES WITH GREEN ONIONS

Steps:

• Preheat oven to 400 degrees F. Lightly grease 13" by 9" glass or ceramic baking dish, or 2 1/2-quart gratin dish. In 5- to 6-quart saucepot, melt margarine on medium. Meanwhile, thinly slice green onions, reserving 2 tablespoons green tops.
• To margarine in saucepot, add sliced green onions and cook 5 minutes or until tender, stirring occasionally. Add flour and cook 1 minute, stirring constantly. With wire whisk, gradually whisk in milk. Cook on medium 6 to 7 minutes or until mixture boils and thickens, stirring constantly. Stir in potatoes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cook 5 minutes, stirring gently; remove from heat.
• Transfer potato mixture to prepared baking dish, spreading evenly; sprinkle with Parmesan. Cover with foil sprayed with nonstick cooking spray, and bake 1 hour. Uncover dish; reset oven control to broil. Broil, 6 inches from heat source, 5 minutes or until Parmesan is golden. Sprinkle with reserved green onions.

HERBED SCALLOPED POTATOES AND ONIONS

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.

SCALLOPED POTATOES AND ONIONS

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.

CHEESY SCALLOPED POTATOES WITH BACON AND GREEN ONIONS

Steps:

• Cook potato slices, covered, in boiling water to cover for 5 minutes; drain well.
• Place the potato slices in a greased 13 x 9 x 2 inch baking dish.
• Sprinkle with the bacon and green onion; set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
• Add the minced garlic, bag leaf, salt, celery seed, black pepper, and cheddar cheese, stirring until the cheese melts.
• Remove the bay leaf and discard.
• Pour the cheese sauce over the reserved potato slices.
• Cover and bake at 350 degrees Fahrenheit for 30 minutes.
• Remove cover, and bake an additional 15 minutes or until the potatoes are tender and the top is lightly browned.

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 TOMATOES AND BELL PEPPERS

Steps:

• Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
• Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
• Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
• Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

SCALLOPED POTATOES WITH FRESH GREEN BEANS

Steps:

• Wash and peel the potatoes.
• Slice potatoes and put into a glass or tefal baking dish.
• Wash green beans, snip ends and cut each bean in half, add this to baking dish with potatoes.
• In a saucepan, melt 4 tablespoons butter, add 2 tablespoons of flour and stir until coated and cook to a light brown color.
• Remove flour from heat, add 2 cups of milk and stir with whisk until smooth.
• Add 1 cup of water, chicken boullion, salt & white pepper, return to a low heat to boil.
• Once boiled, should be a bit thick.
• Serve in 1 tablespoon of heavy cream and add this to oven dish of potatoes and beans.
• Sprinkle paprika on top.
• Put into a preheated oven at 350 degrees, bake for approximately 1 hour. Should have lost most of its liquid, and be browned on top and a bit crusty on sides.
• Serve next to your favorite dish!

GREEN ONION POTATOES

Steps:

• Heat oil in large frying pan.
• When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
• Season well and add butter.
• When melted, stir in garlic, onions and remaining ingredients.
• Cook 3 to 4 minutes, uncovered, over medium heat.
• Serve immediately.

TASTY SCALLOPED POTATOES AND ONIONS

Steps:

• In a 1 1/2 quart greased casserole, layer potatoes and onions.
• In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
• Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
• Pour over potatoes and onions. Sprinkle generously with paprika.
• Bake in a preheated 350 oven for 1 hour or until potatoes are tender.