Herbed Scalloped Potatoes And Onions Recipes

HERBS AND CREAM SCALLOPED POTATOES

Steps:

• Combine thyme, cream, salt, and peppers and mix well.
• Using a mandolin slicer, cut potatoes. Add slices to cream and stir from time to time, as you go.
• Once all Potatoes are sliced and soaking, cover the bottom of a 9x13 (or 4qt) casserole pan with slices. Make 3 layers of potato slices.
• Cover top of third layer with melted onions, tiny dabs of butter, and a light sprinkling of cheese.
• On top of onions layer, make 3 more layers of soaked potatoes.
• Repeat onion layer.
• Continue layering until entire dish is filled.
• Pour remaining cream on top of potatoes. Sprinkle generously with cheese.
• Bake at 350 degrees Fahrenheit until potatoes are tender. Approximately 1 hour.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

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 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.

HERB AND SWEET ONION SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F Butter a 13x9-inch glass baking dish.
• In a large pot, melt butter over medium heat; add onion and sauté for 8 minutes or until starting to brown. Add vinegar; boil, stirring and scraping up brown bits, until evaporated. Whisk flour into milk; gradually pour into pot, whisking constantly. Cook, stirring for about 5 minutes or until bubbling and thickened. Remove from heat; stir in parsley, rosemary, salt and pepper. Add potatoes; toss gently to coat in sauce.
• Spread evenly into prepared dish. Sprinkle with cheese. Bake uncovered, for about 45 minutes or until golden and bubbling and potatoes are tender. Let stand for 10 minutes before serving.
• COOKING TIP: Use yellow-fleshed potatoes for a pretty colour - the most familiar variety is Yukon Gold, but any will do. for white potatoes, use an oblong, baking -style potato such as a russet. Round, wazy or new potatoes don't absorb the sauce properly in scalloped potatoes.
• FOR THE ADVENTUROUS: Use white balsamic vinegar in place of the cider vinegar. Use 2 oz of Canadian Brie cheese, cut into small cubes, in place of the Colby.