Scalloped Potatoes Onions And Garlic Recipes

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.

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.

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:

• 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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
• Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.

Steps:

• Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
• Meanwhile, set the oven to broil and move the rack to the center.
• Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
• Garnish with the sour cream and green onions.

Steps:

• Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
• Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
• Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
• Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
• Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
• In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
• Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Steps:

• Peel and thinly slice enough potatoes to almost fill a 6 quart covered heat proof caserole. Do not immerse the sliced potatoes in water as this will remove the surface starch needed to thicken the dish.
• Bury the crushed garlic in the sliced potatoes. Add enough cream so that you can see the cream near the surface and through the potatoes. Season to taste with salt and pepper.
• Bring slowly to a simmer on top of the stove, cover and place in a 350 degree oven for approx 1.5 hours (1 and 1/2 hours)or until done uncovering the dish for the last 1/2 hour.
• The top should be nicely browned and a knife should pierce the potatoes easily. Most of the liquid should have been absorbed by the potatoes and the remainder be fairly thick.
• Let stand for 20 minutes before serving.
• Great cold the next day with a green salad.

Steps:

• Heat oven to 350ºF.
• Mix cream cheese spread, milk and garlic powder until blended. Cook onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese mixture, broth, 1 cup cheddar and parsley; mix well. Remove from heat. Gently stir in potatoes.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 45 min. Top with remaining cheddar; bake 10 to 15 min. or until potatoes are tender.

Steps:

• Preheat the oven to 350 degrees F (165 degrees C).
• 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.
• Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, butter, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese.
• Season again with salt and pepper. Cover with foil that the underside has been sprayed with cooking spray.
• Bake for 1 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top.
• This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Peel and slice potatoes.
• Whisk cream cheese spread, milk, garlic powder and pepper until blended. Layer half each of the potatoes, cream cheese mixture and Parmesan in shallow 2-qt. casserole sprayed with cooking spray; repeat layers.
• Bake 30 min. or until sauce is hot and bubbly.

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.

Steps:

• Preheat oven to 375.
• In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients, pour over potatoes.
• Bake, uncovered, 45 minutes, or until potatoes are tender.
• Tip: You can substitute the Garlic Mushroom Soup Mix with Lipton Savory Herb with Garlic Soup Mix.
• Tip: The surface of peeled potatoes discolors quickly. Use immediately or cover with water to prevent discoloration.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

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.

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.