Three Onion Crossroads Potatoes Recipes

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THREE ONION POTATO CASSEROLE

Provided by Food Network

Categories     side-dish

Time 1h15m

Number Of Ingredients 9



Three Onion Potato Casserole image

Steps:

  • Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
  • ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
  • Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
  • Resume with regular recipe preparation.

2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl
1 can cream of chicken soup or cream of celery (for kosher)
1 large bunch green onions, chopped
1/4 cup chopped onions
1/2 cup Dijon mustard
2 cups sour cream
1/2 cup milk (nonfat)
1 to 2 cups cheddar or Jack cheese (for spicy, use jalapeno jack)
1 small can French Fried Onions, for topping

THREE POTATO GRATIN

Provided by Emeril Lagasse

Categories     side-dish

Time 1h30m

Yield 9 servings

Number Of Ingredients 19



Three Potato Gratin image

Steps:

  • Preheat the oven to 400 degrees. Grease a porcelain souffle dish with the butter. In a sauce pot, bring the garlic and cream up to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Remove the garlic from the cream and pour over the potatoes.
  • Cover the souffle dish with aluminum foil. Place in the oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving. Place a piece of the gratin on a plate and garnish with Essence, cheese, and chives.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Yield: about 2/3 cup
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1 tablespoon unsalted butter
2 heads garlic, halved
1 quart cream
1 pound peeled white potatoes, 1/4-inch slices
1 pound peeled sweet potatoes, 1/4-inch slices
1 pound red potatoes, 1/4-inch slices
2 cups grated Parmigiano-Reggiano, plus 2 tablespoons for garnish
Salt and white pepper
Essence, recipe follows
2 tablespoons chopped chives
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

THREE-ONION CROSSROADS POTATOES

From The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating by Bruce Brennan & James Ehrlich, c. 2007. "Your friends won't mind a onion-breath kisses if you make this dish for them, so share the food and share the love! This is best prepared in a nice thick pan, such as a heavy wok or iron skillet, so that the heat cooks the potatoes evenly. Served with scrambled tofu or eggs and some fruit, this is a delicious side dish."

Provided by NELady

Categories     Breakfast

Time 30m

Yield 1 pan, 8-10 serving(s)

Number Of Ingredients 7



Three-Onion Crossroads Potatoes image

Steps:

  • Heat a large frying pan or wok over a medium flame. Add the olive oil and stir-fry the potatoes for about 10 minutes, or until they're tender and beginning to brown nicely on the edges. Gently stir in the onions, garlic and paprika. Continue cokking until the potatoes are thoroughly browned and the onions are soft and golden, about 5 minutes more. Season to taste with salt and fresh pepper. This dish is best served hot off the stoe, but it's also easily reheated.

3 tablespoons olive oil
8 russet potatoes, roughly chopped
1/2 white onion, chopped
1/2 red onion, chopped
1/2 bunch green onion, chopped
1/2 garlic clove, peeled and sliced thin
1/4 teaspoon paprika

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