Best 9 Scalloped Potatoes Onions And Garlic Recipes

SCALLOPED POTATOES AND ONIONS

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.

SCALLOPED POTATOES

Steps:

• Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
• Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
• Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.
• Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
• Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
• Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
• Serve warm.

CHEESY GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Lay the potatoes one on top of each other in rows with the minced garlic.
• In a pot, add the butter on medium heat until melted, then add the flour, pepper, salt and Parmesan cheese, whisking well for 30-45 seconds.
• Add in the milk, heavy cream slowly while whisking until thickened, about 2-3 minutes.
• Add the cream sauce over the potatoes and cook covered in the oven for 45 minutes.
• Spread shredded cheddar over the potatoes and cook uncovered in the oven for an additional 25 minutes.

MOM'S SCALLOPED POTATOES

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.

HERBED SCALLOPED POTATOES AND ONIONS

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.

SCALLOPED POTATOES AND ONIONS

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.

SAUTEED POTATOES WITH ONIONS AND GARLIC

Steps:

• Place potatoes, unpeeled, in a saucepan with water to cover and salt.
• Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
• Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
• Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.

SCALLOPED POTATOES, ONIONS AND GARLIC

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.

SCALLOPED POTATOES

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.