Caramelized Onion Scalloped Potatoes Recipes

Steps:

• Preheat oven to 375 degrees F.
• Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
• Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.

Steps:

• Preheat oven to 375°F.
• In a large stone baking dish (or of your preference as long as it is at least 9x13 and deep enough to accommodate the ingredients); melt the stick of margarine in the oven.
• When the margarine is melted, or extrememly soft, toss in the rest of the ingredients.
• Cover with aluminum foil.
• Bake in the pre-heated oven for 30 minutes.
• Take the dish out, carefully remove the foil (be mindful of the steam,) and stir the vegetables.
• Place in the oven (without the foil, this time) and bake for an additional 30 minutes or until the potatoes are fork tender.
• Enjoy!

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
• Heat oven to 350ºF. Cook and stir bacon in large nonstick skillet on medium heat until done. Remove from skillet; set aside.
• Add oil and onions to skillet; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Gradually stir in broth; cook 1 to 2 min. or until heated through, stirring frequently. Add Neufchatel and pepper; cook and stir 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended. Remove from heat.
• Layer half each of the potatoes, Neufchatel sauce, Swiss cheese and bacon in shallow 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 45 min. or until heated through.

Steps:

• In a greased 2 1/2 quart baking dish, layer potatoes and onion. (Layer ham also if you have decided to add it.)
• In a saucepan, melt the butter; stir in flour until smooth.
• Gradually add broth, mayo, parmesan, bacon bits, garlic, thyme, and 1/4 cup of the cheddar; cook and stir for 2 minutes or until thick and bubbly.
• Pour over potatoes.
• Sprinkle with paprika and rest of cheddar.
• Cover and bake at 325 degrees for 2 hours or until tender.

Steps:

• Preheat oven to 350°F. Coat a 13x9x2" or other 3-quart baking dish with 1 tablespoon butter; set aside.
• Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.
• Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1-2 tablespoons water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.
• Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.
• Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with 1/3 cup Comté. Cover with half of fennel. Repeat process, finishing with remaining 1/3 cup Comté. Pour cream mixture over. Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. DO AHEAD: Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350°F oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.