Herb And Sweet Onion Scalloped Potatoes 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.

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 GARLIC POTATOES

Steps:

• Preheat oven to 375.
• In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients, pour over potatoes.
• Bake, uncovered, 45 minutes, or until potatoes are tender.
• Tip: You can substitute the Garlic Mushroom Soup Mix with Lipton Savory Herb with Garlic Soup Mix.
• Tip: The surface of peeled potatoes discolors quickly. Use immediately or cover with water to prevent discoloration.

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.

SCALLOPED SWEET POTATOES WITH VIDALIA ONION AND ENGLISH CHEDDAR

Steps:

• Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
• While onions are cooking, peel and thinly slice the sweet potatoes.
• Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
• Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.