French Onion Scalloped Potatoes Recipes

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FRENCH ONION SCALLOPED POTATOES



French Onion Scalloped Potatoes image

Creamy, cheesy scalloped potato casserole topped with crispy French onions.

Provided by Tiffany

Categories     Side Dish

Time 40m

Number Of Ingredients 10

1 ½ pounds gold potatoes (or baby Yukon potatoes, washed and thinly sliced (⅛ of an inch thick))
2 tablespoons butter
3 tablespoons flour
2 teaspoons garlic powder
2 cups milk
1 ½ cups shredded white sharp cheddar cheese (divided (may sub an Italian cheese blend for milder flavor))
½ packet ranch seasoning/dressing mix ((If you love ranch flavor, you can use the whole packet))
salt and pepper to taste ((I used about 1 teaspoon salt, ½ teaspoon pepper))
optional: ½ red onion (thinly sliced)
1 cup crispy French onions ((usually found with the salad toppings and croutons))

Steps:

  • Preheat oven to 375. Place sliced potatoes in a large pot and cover with water. Bring to a boil over medium high heat. Cover and cook about 15-minutes or until potatoes are tender. (The thicker your potato slices are, the longer they will take to cook) Drain and set aside.
  • While potatoes are boiling, prepare the sauce. In a large sauce pan melt butter over medium heat. Add flour and stir until mixture clumps up. Slowly whisk in the milk until a thick sauce forms. Add garlic powder, 1 cup of cheese, ranch seasoning, salt, and pepper and stir until cheese is melted and completely incorporated.
  • Add the sauce and potatoes to a large bowl and toss to coat. Transfer to a casserole dish. (If using red onions, layer them in with the potatoes) Sprinkle with remaining cheese. Bake, uncovered, for about 10 minutes until cheese is bubbly. Top with French onions and serve.

Nutrition Facts : Calories 277 kcal, Carbohydrate 29 g, Protein 13 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 398 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

FRENCH ONION SCALLOPED POTATOES



French Onion Scalloped Potatoes image

Jazz up oven-baked Betty Crocker® potatoes with ranch dressing, rich cream and crunchy French-Fried onion rings.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 7

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 package (1 oz) ranch salad dressing and seasoning mix (milk recipe)
3 1/2 cups boiling water
2 cups half-and-half
3/4 cup chopped red bell pepper
1 can (2.8 oz) French-fried onions
2 tablespoons chopped fresh parsley, if desired

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).

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 4 g, TransFat 1 1/2 g

FRENCH ONION SCALLOPED POTATOES



French Onion Scalloped Potatoes image

Cheesy, creamy, and topped with crispy fried onions! French Onion Scalloped Potatoes are the perfect side for your holiday meal!

Provided by Aubrey

Categories     Side Dish

Time 1h15m

Number Of Ingredients 6

5 pounds yellow potatoes
10.5 ounces Campbell's cream of mushroom soup
1 packet dry onion soup mix
2 1/2 cups whole milk ((or heavy cream))
1 1/2 cups cheddar cheese (shredded)
1 cup French's crispy onions (plus more to taste)

Steps:

  • Preheat oven to 350 degrees F. Grease the inside of a 9-inch x 13-inch baking dish. Set aside.
  • Thinly slice potatoes, about 1/4-inch thick. You can use a chef's knife or a mandolin for more even slices. Layer the potatoes in your prepared baking dish.
  • In a large bowl, stir together soup, onion soup mix, and milk until combined. Pour over potatoes.
  • Tightly cover baking dish with foil and bake for 50 minutes.
  • Remove foil from dish and sprinkle top of potatoes with cheddar cheese. Return to oven for 5 minutes, until cheese is melted and bubbly.
  • Remove baking dish from oven and sprinkle crispy onions all over the top. Serve immediately.

Nutrition Facts : Calories 345 kcal, Carbohydrate 49 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 724 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

FRENCH ONION SOUP POTATO GRATIN



French Onion Soup Potato Gratin image

Provided by Food Network

Categories     side-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick
Kosher salt and freshly ground black pepper
About 3/4 cup beef stock
2 tablespoons sherry
2 teaspoons Dijon mustard
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 pound Gruyere, shredded
8 ounces mozzarella, shredded
1 1/4 cups heavy cream
1 1/4 cups beef stock
One 4 1/2-ounce bag premade croutons, lightly crushed
One 3 1/2-ounce bag French fried onions

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!

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE



Crispy French Onion Scalloped Potato Casserole image

This is your new go-to casserole for get-togethers!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 7

1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 cups boiling water
2/3 cup milk
1 tablespoon butter
1 cup French onion-flavored sour cream dip
1 cup French-fried onions
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
  • Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
  • Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 4 g, TransFat 0 g

SCALLOPED POTATOES AND ONIONS



Scalloped Potatoes and Onions image

Writes Dorothy Bateman from Carver, Massachusetts. "This creamy potato dish is so delicious. You can prepare it in the morning, than put it in the oven later-just be sure the sauce covers the potatoes so they won't turn brown."

Provided by Taste of Home

Categories     Side Dishes

Time 2h5m

Yield 6 servings.

Number Of Ingredients 9

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1-3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika

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.

Nutrition Facts : Calories 358 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 668mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 5g fiber), Protein 8g protein.

FRENCH ONION POTATOES



French Onion Potatoes image

This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.

Provided by Julie

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

cooking spray
2 large onions, sliced
1 (1.5 ounce) package dry French onion soup mix
1 ⅓ cups diced cooked bacon
6 large potatoes, peeled and sliced
3 ½ cups shredded Cheddar cheese
2 ½ cups heavy cream

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.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g

SCALLOPED POTATO WITH FRENCH ONION BASE



Scalloped Potato With French Onion Base image

This beautiful tasting potato bake will be a winner with your family, friends or guests! My mouth is watering just thinking about it!

Provided by ozzygirl

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 4

6 -7 potatoes
2 ounces French onion soup mix (1 packet)
1 (300 ml) carton cream
butter, to grease with

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.

Nutrition Facts : Calories 291.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 34, Sodium 792.7, Carbohydrate 44.8, Fiber 5.3, Sugar 3.6, Protein 6.4

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE RECIPE - (4.6/5)



Crispy French Onion Scalloped Potato Casserole Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 7

1 (4.7-ounce) box Betty Crocker™ scalloped potatoes
2 cups boiling water
2/3 cup milk
1 tablespoon butter
1 cup French onion-flavored sour cream dip
1 cup French-fried onions
1 tablespoon fresh parsley, chopped, if desired

Steps:

  • Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray. Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions. Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

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