Tasty Scalloped Potatoes And 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.

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.

"CHEESY" SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
• In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
• While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
• In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
• Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
• Garnish with parsley and serve warm.
• Enjoy!

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.

SCALLOPED POTATO ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
• On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
• Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
• Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
• Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
• In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
• In a bowl combine the spinach mixture and the ricotta. Set aside.
• Evenly spread the spinach mixture over the cooked potato sheet.
• Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
• Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
• Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
• Sprinkle with parsley for garnish. Slice and serve immediately.
• Enjoy!

SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
• Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
• Bring to a boil, then remove from heat.
• Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
• Pour the sauce on top of the potatoes, then sprinkle with parmesan.
• Bake for about 1 hour, until the top is bubbly and golden brown.
• Sprinkle chopped parsley on top, then serve.
• Enjoy!

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

SCALLOPED POTATOES WITH BACON AND ONIONS

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
• Heat oven to 350ºF. Cook and stir bacon in large nonstick skillet on medium heat until done. Remove from skillet; set aside.
• Add oil and onions to skillet; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Gradually stir in broth; cook 1 to 2 min. or until heated through, stirring frequently. Add Neufchatel and pepper; cook and stir 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended. Remove from heat.
• Layer half each of the potatoes, Neufchatel sauce, Swiss cheese and bacon in shallow 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 45 min. or until heated through.

SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thoroughly grease a 9x13-inch baking dish with either butter or cooking spray.
• Thinly slice potatoes and onion and pat dry.
• Dice the butter and split it into three portions.
• Cover the bottom of the baking dish with a layer of potatoes and top with 1/3 of the onions.
• Sprinkle three tablespoons of flour evenly over the potatoes and onions.
• Distribute 1/3 of the diced butter over the flour evenly.
• Repeat these layers twice more.
• Gently heat the milk on the stove until warmed through.
• Carefully pour the milk into the dish, to cover the potatoes and onions. It should fill the dish to the top of the potatoes.
• Bake, covered in foil, for 45 minutes.
• Remove the foil and bake for a further 10 to 15 minutes, until the potatoes are fork-tender.

SCALLOPED POTATOES, ONIONS AND GARLIC

Steps:

• Wash and scrub the potatoes, towel dry and slice about 1/4 inch thick, best with a madolin.
• Peel onions and slice about 1/4 inch thick with a mandolin.
• Remove as much paper skin from garlic as possible with out taking apart, slice as a whole on mandolin, pick out the rest of the skin and the base of the bulb and discard.
• Spray casserole with veggie spray and place a layer of potato slices on the bottom.
• Mix the onion rings and the garlic slices to gether and place a layer on top of the potatoes.
• Season with salt and freshly ground pepper.
• Sprinkle a few cubes of havarti cheese and a couple of slices of parmesan cheese and some butter cubes on top.
• Repeat layers ending with cheese and butter on top.
• Whisk together mushroom soup, milk and parsley, until combined.
• Pour mixture carefully over top of potato onion layers.
• Carefully lift layers to allow mixture through if necessary.
• Place casserole on middle rack in 325f degree oven for 3 to 4 hours or until potatoes are tender and top is browned and crisp.

EASY AND DELICIOUS SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, sour cream, and chicken broth in a large bowl until well blended.
• Add potatoes, ham, green onions, and most of the cheese. Stir to coat all ingredients.
• Spoon into a greased 9" square baking dish and sprinkle with remaining cheese.
• Bake about 1 hour, or until potatoes are tender.

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.

MAKEOVER: JAMIE OLIVER'S 30-MINUTE PARMESAN SCALLOPED POTATOES WITH ONIONS

Steps:

• into thin slices using a mandoline slicer.
• to 425 degrees F.
• Melt the butter. Add garlic and cook for about 30 seconds.
• Stack in any shape you like, or just let them fall naturally into the pan.
• Pour the chicken broth and half & half over the potatoes. Sprinkle with thyme and bay leaf plus salt and pepper.
• Cover the pan and cook over a low heat for another 10 minutes.
• . Cook until the cheese is bubbling and slightly browned, about 10 minutes. (Tip: Put a baking sheet under your pan in case of a bubble overflow!)

GLUTEN FREE, DAIRY FREE SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. In a greased 2 1/2 quart baking dish, layer the thinly sliced potatoes and onion. Repeat until you've used all the potatoes and onions, using potatoes as the last layer. In a saucepan over medium heat, heat the oil. Stir in the cornstarch until smooth. Gradually add the chicken broth, mayonnaise, salt and pepper. Cook and stir for 2 minutes or until thick and bubbly. Pour over the potatoes. Sprinkle with paprika or parsley (optional). Bake uncovered in the preheated oven for 50-55 minutes, or until a knife easily slides through all the potatoes when poked.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• Grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions.
• In a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (Just to warn you this is supposed to look pretty soupy. To be safe, you might want to put a piece of aluminum foil underneath your pan in case of run over,).

SCALLOPED POTATOES WITH HAM & CARAMELIZED ONIONS

Steps:

• Preheat the oven at 350C.
• In a hot pan, pour some olive oil and cook the sliced onion for 40 minutes on low until caramelized. Set aside.
• In a hot pan, char the cubed ham for 3-4 minutes. Set aside.
• In a rectangular baking dish (12 x 16), spread the caramelized onion and ham.
• Peel the potatoes, rince them and slice them thinly with a sharp nice or a mandoline.
• Place the potatoes in rows and layers until you all of it are used.
• In a bowl, pour the milk and cream. Add salt, pepper and nutmeg to taste. Stir.
• Pour over the potatoes. Sprinkle the cheese.
• Place the dish in the oven and cook for 40 minutes.
• Put a knife though the potatoes to make sure it's cooked. It's ready!

SCALLOPED POTATOES

Steps:

• Preheat oven to 400F.
• Cut the potatoes into 1/8 inch slices.
• Dump the butter into a large pot on the stove over medium heat.
• Once the butter is melted, add the diced onions to the pot and stir well.
• Continue cooking until the onions are translucent.
• Add the flour to the pot and stir well.
• Cook the flour mixture for 3 minutes.
• Add the chicken broth to the pot and stir well.
• Add the milk and stir well again.
• Add the salt, pepper, garlic powder and onion powder to the pot.
• Whisk the sauce well.
• Leave the sauce to continue cooking over medium heat just until it comes to a boil.
• As soon as the liquid starts to boil, remove the pot from the heat.
• Spray a 9 x 13 inch baking dish with cooking spray.
• Place half of the potato slices in the baking dish.
• Pour half of the sauce over the potatoes in the baking dish.
• Place the remaining potato slices on top of the sauce layer.
• Pour the remaining sauce over the potato slices.
• Cover the baking dish with aluminum foil.
• Place the dish in the oven and bake, covered, for 35 minutes.
• After 35 minutes remove the foil and continue baking until the potatoes are browning across the top. 30-35 minutes.
• Remove the dish from the oven and allow the potatoes to sit for a few minutes before scooping and serving.
• Enjoy!

SCALLOPED POTATOES

Steps:

• Preheat oven to 350˚F.
• Lightly grease a 9-inch baking dish with butter.
• Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
• Peel and finely dice the onion and set aside.
• Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
• In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
• Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
• Let the dish rest for 5 minutes, to allow the sauce to thicken.
• Garnish with parsley and serve with your favorite main dish.

SCALLOPED POTATOES WITH BACON & ONIONS

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9 X13 size casserole dish with cooking spray and set aside.
• 2. I prefer to peel my potatoes then place them in a pot of water and boil them whole or cut in half until they are just about done, this usually takes about 15 to 20 minutes depending on how many potatoes you have. This hastens the baking time. Don't forget to add salt to the water to add flavor to the potatoes. The salt infuses the potatoes during the boiling time. Slice potatoes when cool enough to handle.
• 3. Cook the bacon in a large skillet, over medium high heat, remove bacon to a platter lined with paper towel as it cooks up crisp, repeat until all is cooked, but reserve the drippings.
• 4. Add the onions to skillet of reserved bacon drippings, then cook until onions begin to become transparent, add in bacon pieces and continue to cook to blend the flavors together.
• 5. Remove bacon and onions from skillet to a plate or small bowl, then add in the half stick of butter, and allow to melt, then add in the flour, and whisk until flour blends with the butter, creating a paste.
• 6. Add in the milk and stir until flour mixture begins to blend into the milk, add in granulated garlic and pepper, stir and continue cooking over low heat until mixture begins to thicken and coat the back of a spoon. Then add in both shredded cheeses and stir until cheese is melted & mixture is creamy and smooth. Remove from heat.
• 7. Now add a layer of the potatoes to bottom of casserole dish, then top with the bacon and onion mixture,and about half of the cheese mixture. I also added extra shredded cheese between each layer and on top.
• 8. Repeat with potatoes & remaining cheese sauce. Bake in preheated 350 degree F. oven for 35 minutes or until hot and bubbly. Allow to cool and serve with your favorite entree.
• 9. This is the finished dish.

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.