Swiss Onion Potato Bake Recipes

Steps:

• Heat oven to 325°F. In ungreased 13x9-inch (3-quart) glass baking dish, arrange beef in single layer. Top with carrots and onion.
• In medium bowl, mix tomatoes and gravy; spoon over beef and vegetables. Cover with foil; bake 2 hours.
• In 3-quart saucepan, make potatoes as directed on pouch using water, milk and butter. Stir in egg until well blended.
• Remove baking dish from oven. Uncover; spoon potato mixture over hot meat mixture. Return to oven; bake uncovered 15 to 20 minutes longer or until potatoes are set.

Steps:

• In a large bowl, combine the potatoes, Swiss cheese, onions and garlic. In another bowl, combine the eggs, sour cream, butter, salt and pepper until smooth. Pour over potato mixture; toss to coat., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reads 160°.

Steps:

• Heat oven to 400 degrees. Bake sweet potatoes until tender, about 45 minutes.
• Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 6 minutes. Add chard and cook, stirring, until bright green and wilted, about 5 minutes. Season with salt.
• To serve, split potatoes and top each with the greens and 1/2 sliced avocado. Season with cayenne, salt, and a squeeze of lemon.

Steps:

• Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
• Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
• Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
• Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
• Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
• When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.

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.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Prick potatoes in several places with a fork. Bake potatoes in a large shallow baking pan until tender when pierced with a sharp knife, about 1 ½ hours.
• Transfer to a rack to cool completely, then chill, uncovered, at least 8 hours.
• Peel potatoes, then shred with slicer into a bowl. Coarsely grate onion on large teardrop-shaped holds of a box grater, then wrap in 2 layers of paper towels and squeeze gently to remove excess moisture. Toss together potatoes, onion, salt and pepper with a fork.
• Heat 2 tablespoons butter and 1 tablespoon oil in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides, then add potatoes, spreading them evenly and tamping them down with a rubber spatula.
• Reduce heat to moderate and cook Rösti until underside is a golden brown, about 5 minutes.
• Wearing oven mitts, invert a flat plate over skillet, then invert Rösti onto plate.
• Add remaining 2 tablespoons butter and remaining tablespoon oil to skillet and the until foam subsides, then slice Rösti (browned side up) back into skillet with robber spatula.
• Cook until underside is golden brown, about 5 minutes.
• Transfer to a cutting board and cut into 6 wedges.

Steps:

• Peel, halve and boil potatoes until mostly tender. Cool and slice.
• Peel and thinly slice apples.
• Melt butter in large skillet and sauté onion, leek and apples about 15 minutes, until just tender. Do not overcook.
• Add potato slices, salt, pepper and nutmeg and toss, light, trying not to break up potatoes much.
• Place pie crust in glass pie plate, add half the mixture, sprinkle to cover with cheese and add other half mixture.
• Place other pie crust on top, crimping edges and piercing to vent.
• You can brush with egg wash if you wish.
• Bake in 350°F oven for 35-40 minutes, covering crust edges with foil after 20 minutes.
• Let cool 10 minutes before serving.
• Hint: I go a bit heavy on the nutmeg.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
• Place potatoes and cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender but firm, about 20 minutes. Drain and transfer potatoes and cauliflower to the prepared casserole dish.
• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Transfer cooked onion to the potato mixture.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble over potato mixture, reserving bacon grease in skillet.
• Melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. Gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. Whisk half the Swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted.
• Pour cream sauce over potato mixture and toss to coat; top with remaining Swiss cheese and mozzarella cheese.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
• Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
• Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.

Steps:

• In a large skillet, melt butter. Saute onions until translucent and slightly brown. Layer onions and two-thirds of the cheese in a 2-qt. baking dish, sprinkling pepper between layers. , In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour over onions and stir gently. Top with bread. Bake, uncovered, at 350° for 15 minutes. Push bread under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.