HERBED SCALLOPED POTATOES AND ONIONS
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
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
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
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.
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
HERB AND SWEET ONION SCALLOPED POTATOES
Add Lightly caramelized sweet onions, buttery yellow potatoes and fresh herbs and WOW!! it's even better than super!! I"m sure you'll enjoy this - Delecious served with Lamb chops or Pork chops!!
Provided by Chef mariajane
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Butter a 13x9-inch glass baking dish.
- In a large pot, melt butter over medium heat; add onion and sauté for 8 minutes or until starting to brown. Add vinegar; boil, stirring and scraping up brown bits, until evaporated. Whisk flour into milk; gradually pour into pot, whisking constantly. Cook, stirring for about 5 minutes or until bubbling and thickened. Remove from heat; stir in parsley, rosemary, salt and pepper. Add potatoes; toss gently to coat in sauce.
- Spread evenly into prepared dish. Sprinkle with cheese. Bake uncovered, for about 45 minutes or until golden and bubbling and potatoes are tender. Let stand for 10 minutes before serving.
- COOKING TIP: Use yellow-fleshed potatoes for a pretty colour - the most familiar variety is Yukon Gold, but any will do. for white potatoes, use an oblong, baking -style potato such as a russet. Round, wazy or new potatoes don't absorb the sauce properly in scalloped potatoes.
- FOR THE ADVENTUROUS: Use white balsamic vinegar in place of the cider vinegar. Use 2 oz of Canadian Brie cheese, cut into small cubes, in place of the Colby.
Nutrition Facts : Calories 337.9, Fat 15, SaturatedFat 9.3, Cholesterol 45.8, Sodium 495.7, Carbohydrate 40.7, Fiber 3.2, Sugar 2.5, Protein 11
SCALLOPED SWEET POTATOES WITH VIDALIA ONION AND ENGLISH CHEDDAR
Serve this creamy sweet potato dish, which is layered like lasagna, with Marmalade-Glazed Ham for a delicious family-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
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.
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SCALLOPED SWEET POTATOES - CARLSBAD CRAVINGS
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Reviews 56Estimated Reading Time 8 minsServings 8Total Time 1 hr
- Add the "Herb Cream" ingredients to a medium saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9x13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl. Discard bay leaves.
- Spoon just enough of the herb cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining cream over the potatoes and gently toss to coat.
- Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Layer 1 cup of the cheese, 1/3 of the bacon then top with 1/3 of remaining cream. Repeat layers.
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