SCALLOPED ONIONS
This recipe came from my MIL. It was always served at special family meals like Thanksgiving and Christmas. It's very easy to make, and so delicious! I hope you enjoy it as much as we do.
Provided by Whisper
Categories Onions
Time 1h
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil the onions for about 10-15 minutes; drain.
- In a 2 qt casserole, layer half the onions, half the crushed saltines, salt and pepper to taste, and half the butter, cut into chunks and dotted over the top.
- Repeat the layers.
- Cover with milk, just enough that it comes to the top layer of onions but not over the top of them.
- Bake uncovered at 350 degrees for about 20 minutes until browned.
Nutrition Facts : Calories 263.2, Fat 14.9, SaturatedFat 8.6, Cholesterol 36.9, Sodium 261.3, Carbohydrate 29.4, Fiber 2.8, Sugar 7.3, Protein 4.5
BACON AND SWISS SCALLOPED POTATOES
Make and share this Bacon and Swiss Scalloped Potatoes recipe from Food.com.
Provided by sweetcakes
Categories Potato
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp butter.
- Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley.Sprinkle with a little of the Parmesan.
- Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and sprinkle with Parmesean.
- Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
- Cover with aluminum foil and bake for one hour. Remove the foil and sprinkle on the remaining Swiss and Parmesean cheese. Return to the oven for an additional 40 minutes.
- When done, the potatoes should be tender and liquid mostly absorbed.
SWISS SCALLOPED POTATOES
OK, so just give me a spoon and put these potatoes in front of me--cheesy, buttery, creamy...this dish has it all.
Provided by evelynathens
Categories Potato
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a medium saucepan; whisk in flour.
- Cook 2 or 3 minutes without browning, stirring constantly.
- Whisk in milk.
- Bring to a boil.
- Reduce heat, simmer gently for 5 minutes.
- Add herbed cheese, swiss, cheddar, garlic, salt, pepper and nutmeg.
- Stir until cheese melts.
- Peel and slice potatoes into 1/4 inch slices.
- Layer potatoes and sauce alternately in a buttered 9 inch casserole dish, ending with the sauce.
- Sprinkle with parmesan.
- Bake in preheated 350°F oven for 1 1/2 hours.
- Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 576.5, Fat 32.5, SaturatedFat 20.2, Cholesterol 98.2, Sodium 762.2, Carbohydrate 47, Fiber 3.2, Sugar 9.8, Protein 25.2
BUTTERMILK SCALLOPED POTATO & ONION WITH SWISS CHEESE
Make and share this Buttermilk Scalloped Potato & Onion With Swiss Cheese recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Mash together the mustard and the butter with a tablespoon of buttermilk; set aside.
- Pour enough of the buttermilk to cover the bottom of an au gratin dish. Layer onion slices and potato slices alternately; sprinkle salt and pepper to taste over each potato layer and put blobs of the butter mixture on each layer of potato; ending with a potato layer and butter mixture blobs. Pour the rest of the buttermilk over all. Open layers a little with a fork as you pour to let the buttermilk through.
- Sprinkle Swiss cheese shreds evenly over the top. Bake for 45 minutes to 1 hour or until potatoes are fork tender and top is browned and crunchy.
CREAMED/SCALLOPED ONIONS
This dish is a staple at every turkey dinner.
Provided by Deb Wilson
Categories Vegetables
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Peel and cut onions (I halve them then cut in 4-5 pieces from there) If you can find them (we can't get them here any more) you can use 2 or 3 cans of pearl onions instead of cooking reg. white onions) Cover with water and a dash salt and boil until just tender. Drain into a colander over a large bowl and reserve 1/4 cup of the liquid.
- 2. Meanwhile make white sauce by melting 3 tbsp. butter/marg. add 3 tbsp flour, gradually add the 1/4 cup reserved onion water and 1/2 cup of milk, stir constantly over med-high heat until thick. Add dash salt, pepper and onion powder.
- 3. Pour sauce over cooked onions in a greased 2 qt casserole and mix until onions are all coated. Butter 3 slices of bread and cut into cubes, place over onions butter side up in a single layer and bake at 350 for 25-35 minutes until bread cubes are crisp and lightly browned and sauce is bubbly.
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