Scalloped Potato With French Onion Base Recipes

FRENCH ONION SCALLOPED POTATOES

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.

FRENCH ONION SCALLOPED POTATOES

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).

FRENCH ONION SCALLOPED POTATOES

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.

SCALLOPED POTATOES WITH CREME FRAICHE

Steps:

• Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
• Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
• You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE

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).

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.

FRENCH ONION POTATOES

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.

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 POTATO WITH FRENCH ONION BASE

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.

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.

CRISPY ONION SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F. Spray 13x9-inch baking dish with no stick cooking spray. Place potatoes in large bowl. Set aside.
• Melt butter in medium saucepan on medium heat. Sprinkle in flour; cook and stir 2 minutes or until well blended. Gradually stir in half-and-half until smooth. Cook about 3 minutes, stirring constantly, or until sauce starts to thicken. Stir in 1 1/2 cups of the cheese, garlic salt and pepper until completely melted and smooth. Remove from heat.
• Pour cheese sauce over potatoes. Add 1 cup of the Crispy Fried Onions and toss to coat well. Pour mixture into prepared baking dish. Cover with foil.
• Bake 55 minutes. Remove foil and sprinkle with remaining 1/2 cup cheese and remaining 1 cup Crispy Fried Onions. Bake 5 minutes longer or until potatoes are tender and top is golden. Let stand 10 to 15 minutes before serving.

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.