Potatoes With Onion Sauce And Parmesan Cheese Recipes

Steps:

• Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
• Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
• Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
• Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
• Pour butter into a 9x13 inch baking dish. Stir in potatoes.
• Bake in preheated oven for 1 1/2 hours, stirring occasionally.

Steps:

• Scrub potatoes; cut into 1-in. cubes. Place potatoes and water in a large microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until crisp-tender, stirring once. Drain. Add the remaining ingredients; toss to coat., Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and seal tightly., Grill, covered, over medium heat for 8-10 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Steps:

• In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat. Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally. Uncover; cook until potatoes are browned, about 6 minutes. , Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Steps:

• Preheat the oven to 350 degrees.
• Put the milk, the cornstarch, and the 2 kinds of pepper in a pan.
• Cook (stirring frequently) over medium heat until it starts to thicken and bubble.
• Add the chopped onion and set it aside.
• While the milk mixture is cooking, peel and slice the potatoes very thinly.
• Spray an 8x8 pan with cooking spray.
• Start layering the potatoes in the pan.
• When you are halfway done with the potatoes, add half the cheese.
• Then finish with the rest of the potatoes.
• Pour the onion sauce over the potatoes and sprinkle the rest of the cheese on top.
• Cover and bake for 40 minutes.
• Then uncover and cook for 10 minutes more or until the potatoes are tender.

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

Steps:

• Cover potatoes with water, bring to a boil, lower heat, cover and simmer until tender, about 8 minutes.
• Drain and cover to keep warm.
• In saucepan over medium high heat, melt butter, whisk in flour, then milk, stirring constantly until thick.
• Season sauce with salt, black pepper and nutmeg.
• Stir in cheese.
• Pour sauce over potatoes and stir to coat.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Slice potatoes with skins on into 1/4 inch thick slices. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two.
• Mix together the mayonnaise, sour cream, onion and garlic powders, seasoned salt, pepper, bacon, onion, and American cheese in a bowl. Stir in the potato slices. Pour mixture into prepared baking dish. Sprinkle top with grated Parmesan cheese.
• Bake until bubbly and beginning to brown, 35 to 40 minutes.

Steps:

• Preheat oven to 200C/400°F.
• Generously butter the inside of a 9X13 baking dish and set aside.
• Peel the potatoes and thinly slice along with the onions and mushrooms, using a food processor or mandoline.
• Layer half the potatoes into the bottom of the baking dish, then half of the onions, followed by half the mushrooms. Season with salt and pepper. Repeat layers with remaining veggies and season with salt and pepper.
• Pour cheese sauce over potatoes and cover with aluminum foil.
• Bake for 1 1/4 hours. Remove from oven and take foil off. Put a single layer of sliced tomatoes on top, if using. Sprinkle with remaining 50g cheese and return to oven for 15 minutes, turning on broiler/grill for the last 3-5 minutes to brown cheese.
• Allow to sit 10 minutes before serving.

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking dish.
• Cook the sliced potatoes in boiling water for about 5 minutes; drain.
• Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
• Sprinkle with salt and pepper, then repeat layers two more times.
• Sprinkle top with the shredded cheddar.
• For the sauce; in a medium heavy saucepan melt butter over low heat.
• Add in flour and cayenne then stir for 1 minute.
• Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
• Pour the sauce over the cheese and potato mixture.
• Bake for about 35 minutes or until golden.
• Let stand for 10 minutes before serving.

Steps:

• Prepare a 20 x 20-inch piece of heavy-duty foil or a 13 x 9-inch disposable foil pan (I prefer to make these in a pan).
• Generously spray the inside of the foil or pan with cooking spray.
• Toss the potatoes with sliced onions and Parmesan cheese (if using) then place on top and in the middle part of the foil, or place into the foil pan.
• Sprinkle the butter cubes over the potatoes.
• In a bowl combine cheddar and mozzarella cheeses, parsley, Worcestershire sauce, seasoned salt, black pepper and garlic powder; sprinkle over the potatoes and onions.
• Slightly wrap up the ends of the foil then drizzle the broth over the top of the mixture.
• Seal up the foil completely.
• Make one or two very small pin-holes in the top of the foil to allow heat to escape (or cover the foil pan tightly with a sheet of foil, then make a small hole/s in the top of the foil).
• Place the foil packet or foil pan on the grill, cover with the grilling lid and cook for about 40 minutes or until the potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
• Bake potatoes in the preheated oven until tender, about 1 hour.
• Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
• Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
• Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
• Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.