Potatoes And Onions And Cheese Oh My Recipes

POTATOES AND ONIONS

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

CHEESE AND ONION POTATOES

Steps:

• In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat. Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally. Uncover; cook until potatoes are browned, about 6 minutes. , Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.

SQUASH, POTATOES AND ONIONS- OH MY!

Steps:

• Wash and Cut up squash, potatoes and onions.
• Melt butter in lg. fry pan.
• Add squash.
• Add potatoes on top of squash.
• Add onions on top of potatoes.
• Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
• Add salt and pepper to taste.
• Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).

CHEESY POTATOES WITH ONIONS

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking dish.
• Cook the sliced potatoes in boiling water for about 5 minutes; drain.
• Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
• Sprinkle with salt and pepper, then repeat layers two more times.
• Sprinkle top with the shredded cheddar.
• For the sauce; in a medium heavy saucepan melt butter over low heat.
• Add in flour and cayenne then stir for 1 minute.
• Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
• Pour the sauce over the cheese and potato mixture.
• Bake for about 35 minutes or until golden.
• Let stand for 10 minutes before serving.

SPICY BACON, ONION AND CHEESE POTATOES

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour.
• Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

POTATO CHEESE AND ONION PIE

Steps:

• For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
• Beat until mixture is smooth.
• Add remaining flour.
• Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
• Add water if necessary.
• Divide into two parts.
• Grease a 9-inch pie pan.
• Roll out one part of dough to fit the pan. Set aside.
• For filling, melt 2 tablespoons butter in each of two skillets.
• Add onion slices to one and potato slices to the other.
• Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
• Spread half the cheese into bottom of the pastry lined pan.
• Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
• Repeat layering.
• Roll out top crust. Arrange over filling.
• Seal edges. Brush with egg-milk mixture. Pierce vent holes.
• Bake at 350 F until golden, about 30 minutes.

CHEESY ONIONS W/PEPPERS & GARLIC SUPPER POTATOES

Steps:

• 1. You will need a large skillet, with lid, I used a 16 inch size. Add butter and olive or canola oil to skillet, & leave on stove till ready to heat & start cooking.
• 2. Chop all 3 onions & bell peppers, then cut mini sweet peppers into rings, and add to a large colander.
• 3. Peel & cube potatoes and add to same colander.
• 4. Heat oil and butter over low heat, wash all of the veggies througly, drain and add to skillet.
• 5. Add the chopped or minced garlic, salt & pepper, and chopped chive. Stir to make sure they are not sticking and heat is medium low. Cover with lid and continue to cook.
• 6. While potatoes are cooking, grate the Cheese if not already grated.
• 7. Check potatoes to make sure they are not sticking and all the liquid has not evaporated. If it has,add 1/4 to 1/3 cup of water, just enough to create steam and prevent potatoes from sticking. Cover with lid and continue to cook till potatoes are tender for a total time of about 20 to 25 minutes.
• 8. Add the shredded white cheddar cheese, and carefully stir to mix cheese into potatoes, cover with lid about 2-3 minutes.
• 9. Remove lid then top potatoes with the mild cheddar cheese.
• 10. Sprinkle bacon on top of cheese. Cover again for about 5 minutes till cheese melts.Serve and enjoy.
• 11. Turn off heat when cheese has melted. Serve and enjoy.

POTATOES AND ONIONS AND CHEESE, OH MY!

Steps:

• Preheat oven to 200C/400°F.
• Generously butter the inside of a 9X13 baking dish and set aside.
• Peel the potatoes and thinly slice along with the onions and mushrooms, using a food processor or mandoline.
• Layer half the potatoes into the bottom of the baking dish, then half of the onions, followed by half the mushrooms. Season with salt and pepper. Repeat layers with remaining veggies and season with salt and pepper.
• Pour cheese sauce over potatoes and cover with aluminum foil.
• Bake for 1 1/4 hours. Remove from oven and take foil off. Put a single layer of sliced tomatoes on top, if using. Sprinkle with remaining 50g cheese and return to oven for 15 minutes, turning on broiler/grill for the last 3-5 minutes to brown cheese.
• Allow to sit 10 minutes before serving.