CANDIE'S EASY POTATO AND ONION DISH
If you love sweet onions with buttery potatoes, this dish is for you! Every time someone asks for the recipe they are pleased to hear how simple it is!
Provided by CANDIEANNE
Categories Side Dish Casseroles Potato Casserole
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
- Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.
Nutrition Facts : Calories 246 calories, Carbohydrate 33.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2.8 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 163.6 mg, Sugar 4 g
ROASTED POTATOES AND ONIONS
Make and share this Roasted Potatoes and Onions recipe from Food.com.
Provided by Muppetcow
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Spray a baking dish with cooking spray or grease lightly with olive oil.
- Put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 tablespoon of olive oil over it then season with salt and pepper.
- Repeat until all potatoes and onion are used.
- Bake about 35-40 minutes, or until potatoes are tender.
SIMPLE CRUNCHY POTATO AND ONION CASSEROLE - LOW CAL
If you like crunchy potatoes, with no sauce, you'll love this casserole made in a shallow dish! We love it plain and simple, and fight over the crunchy parts, but feel free to add seasonings of your choice. If calories are no object, top the casserole with shredded cheese (or sour cream) and sprinkle with real cooked bacon pieces.
Provided by BeachGirl
Categories Potato
Time 1h20m
Yield 1 9x13 inch casserole, 6 serving(s)
Number Of Ingredients 5
Steps:
- Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy.
- ***Preheat oven to 350 degrees.
- Spray the 9x13-inch casserole with non-stick cooking spray.
- Place half of potatoes in bottom of casserole dish.
- Place layer of onions over potatoes.
- Sprinkle with salt and pepper.
- Place remaining potatoes on the top layer.
- Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
- Spray top of casserole with non-stick cooking spray.
- Cover and bake 20 minutes in lower third of the oven.
- Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
- If you are lucky, the bottom potatoes will be a little browned, too!
- VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
- Let melt and serve.
- HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
- Bake as directed.
POTATOES AND ONIONS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.
CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
POTATOES AND ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a 10-inch heavy skillet over medium high heat.
- Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
- Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Provided by Beccabo73
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
- Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
- Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
- Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
- Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g
ONION AND POTATO CASSEROLE
This is a tasty dish for onion, garlic and potatoe lovers. The nice thing about this dish is that it's as "skinny" conscious as you can get and still have flavor
Provided by Bergy
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degreesF.
- Spray a 2 quart baking dish with oil.
- Cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes).
- Drain and set aside.
- While the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (Apprx 15 minutes).
- Spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt& pepper.
- Top with a layer of onions.
- Repeat layers twice ending with a layer of onions.
- Pour in Milk and sprinkle with Paprika.
- Bake until lightly browned (about 20 minutes).
- Serve immediately.
CREAMY CHEESE & POTATO BAKE
A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter
Provided by Emma Lewis
Categories Buffet, Dinner, Side dish, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
- Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.
Nutrition Facts : Calories 615 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.33 milligram of sodium
ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS
If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.
Provided by curryfamily2012
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
- Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
BOULANGERE POTATOES (SAVOURY POTATO AND ONION BAKE)
Layers of potato and onion cooked in butter and stock. A delicious savoury potato dish that makes a great accompaniment to meat, fish, or vegetarian dishes. To make the dish more substantial, add some grated cheese, sprinkled over the top just before you bake it. The chilli flakes are optional! Adapted from "Potato - a celebration of the world's most versatile vegetable", by Alex Barker and Sally Mansfield
Provided by NotQuiteVegetarian
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees.
- Grease base and sides of 1.5 litre ovenproof dish.
- Line dish with some of the sliced potatoes.
- Scatter some onions and garlic on top.
- Season to taste.
- Layer the remaining potatoes and onions, seasoning between each layer.
- Push vegetables down into dish and sprinkle with chilli flakes.
- Pour stock over and bake in oven for 1.5 hours, covering with foil after 1 hour if top starts to over brown.
- Serve with parsley and plenty of salt and pepper sprinkled over the top.
Nutrition Facts : Calories 134.5, Fat 6.8, SaturatedFat 4.3, Cholesterol 17.8, Sodium 54.2, Carbohydrate 17.2, Fiber 2.2, Sugar 2.2, Protein 2
TURKEY, POTATO, AND ONION CASSEROLE
Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.
Provided by Bibi
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
- Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
- Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
- Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
- Garnish with parsley and serve warm.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 24 g, Cholesterol 45.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 7.3 g, Sodium 324.2 mg, Sugar 1.4 g
POTATOES AND CARAMELIZED ONION CASSEROLE
If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!
Provided by Kittencalrecipezazz
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter an 8-cup baking dish (or larger).
- In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
- Add in the garlic the last 5 minutes of cooking.
- Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
- Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
- Top with 1/3 of the caramalized onion mixture.
- Arrange another layer of potatoes over the onions, season with salt and pepper.
- Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
- Bring the chicken stock to a simmer and pour slowly over the potatoes.
- Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
- Bake for about 40 minutes.
- Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
- Cool for 10 minutes before serving.
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