Scalloped Potatoes Onions And Garlic Recipes

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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.

SCALLOPED POTATOES II



Scalloped Potatoes II image

Potatoes layered with butter, milk and seasonings.

Provided by BUCHKO

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 2h30m

Yield 8

Number Of Ingredients 5

3 pounds potatoes, thinly sliced
salt and pepper to taste
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced
1 quart whole milk, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
  • Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
  • Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 42 g, Cholesterol 35.1 mg, Fat 12.8 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 7.8 g, Sodium 120.5 mg, Sugar 6.9 g

GARLIC SCALLOPED POTATOES



Garlic Scalloped Potatoes image

Garlic Scalloped Potatoes make for a decadent side dish for the holidays, or even a special weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 5

2 cloves garlic, halved
6 tablespoons unsalted butter, cut into small pieces, room temperature, plus more for dish
3 pounds Yukon gold or all-purpose potatoes, peeled and very thinly sliced
Coarse salt and freshly ground pepper
3 cups heavy cream

Steps:

  • Preheat oven to 325 degrees. Rub a 3 1/2-quart baking dish with garlic, and butter generously. Add the garlic cloves to the dish. Arrange potatoes in layers in baking dish, seasoning each layer with salt and pepper, and dotting with butter. Pour cream over potatoes. Dot top with any remaining butter.
  • Bake until golden and bubbling and potatoes are tender when pierced with the tip of a knife, about 1 hour and 20 minutes. Increase the oven temperature to 400 degrees and continue to bake until the top is brown, about 10 minutes more. Let stand about 15 minutes before serving.

HERBED SCALLOPED POTATOES AND ONIONS



Herbed Scalloped Potatoes and Onions image

You can prepare this side dish in the morning, then put it in the oven later.

Provided by Autumn Pumpkin

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

5 large potatoes, peeled and thinly sliced
¾ cup chopped onion
3 tablespoons butter
¼ cup all-purpose flour
1 ¾ cups low-sodium chicken broth
2 tablespoons mayonnaise
2 cloves garlic, minced
¾ teaspoon salt
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
¼ cup chopped fresh chives

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.

Nutrition Facts : Calories 356 calories, Carbohydrate 60.4 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 410.3 mg, Sugar 3.6 g

SCALLOPED POTATOES AND ONIONS



Scalloped Potatoes and Onions image

Provided by Food Network

Categories     side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 21

1 teaspoon unsalted butter
2 tablespoons olive oil
6 ounces pancetta or bacon, cut into 3/4 inch pieces
2 large yellow onions, peeled and thinly sliced
Salt
Freshly ground black pepper
3 teaspoons minced garlic
1 tablespoon fresh thyme
6 ounces swiss chard, tough stems removed and well rinsed
2 pounds all purpose potatoes, like white rose or long whites, peeled and cut into 1/4-inch thick slices
Essence, recipe follows
1 cup grated Gruyere, or Swiss cheese
2 cups heavy cream or half-and-half
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

SCALLOPED POTATOES, ONIONS AND GARLIC



Scalloped Potatoes, Onions and Garlic image

Wonderful stuff!! Definately not for weight loss. Don't be afraid of all that garlic, it really mellows with the cooking and is delicious.

Provided by Derf2440

Categories     Potato

Time 4h25m

Yield 8-10 serving(s)

Number Of Ingredients 10

6 medium potatoes
2 large Spanish onions
1 head garlic, peeled and roughly sliced
1/2 lb jalapeno havarti cheese, cubed
1/2 lb parmesan cheese, sliced
1/4 cup butter, cubed
salt & freshly ground black pepper
1 (14 ounce) can cream of mushroom soup
2 cups 2% low-fat milk
1/4 cup parsley, chopped

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.

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Top Asked Questions

How to cook garlic scalloped potatoes?
Garlic Scalloped Potatoes make for a decadent side dish for the holidays, or even a special weeknight dinner. Preheat oven to 325 degrees. Rub a 3 1/2-quart baking dish with garlic, and butter generously. Add the garlic cloves to the dish. Arrange potatoes in layers in baking dish, seasoning each layer with salt and pepper, and dotting with butter.
What are the best scalloped potatoes to cook for Christmas?
Easy Cheesy Garlic Scalloped Potatoes is the most delicious scalloped potatoes recipe with tender sliced potatoes and a garlicky cheddar cheese cream sauce. One of the best (and easiest) Side Dish Recipes for the holidays has to be creamy, cheesy Scalloped Potatoes.
How to cook scalloped potatoes in a crock pot?
Add a layer of potatoes, followed by a sprinkle of onion and 1/4 of the sauce. Continue to layer the simple scalloped potatoes in this manner, finishing with the sauce. Dot the simple scalloped potatoes with butter, cover and bake for 45 minutes.
How do you make a potato and garlic casserole?
Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over.

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