Au Gratin Scalloped Potatoes Onions Recipes

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
• Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

CHEESY AU GRATIN POTATOES RECIPE

Steps:

• Preheat oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
• In a small saucepan, melt the butter and then whisk with flour until it forms a paste. While whisking, pour in milk until smooth. Add the bay leaf, salt, pepper, onion and garlic powder. Bring to a low simmer.
• Remove the saucepan from heat and whisk in 2 cups of the cheese. Whisk until cheese has melted and sauce thickens. Set aside.
• Peel potatoes and evenly slice to 1/4 inch or less thick. Place in cold ice water to prevent browning (optional).
• Remove the bay leaf from cheese sauce.
• Place half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the top. Add remaining potatoes and top with the remaining cheese sauce. Cover tightly with aluminum foil.
• Bake covered for 60 minutes.
• Take the baking dish out of the oven and remove the aluminum foil. Top with the remaining 1/2 cup of shredded cheddar cheese and return to the oven uncovered. Bake for an additional 20 minutes or until potatoes are soft the whole way through.
• Remove and allow to sit for 15 minutes before slicing and serving.
• Optionally, top with additional salt and pepper, bacon, scallions or chives.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

AU GRATIN SCALLOPED POTATOES & ONIONS

Steps:

• Preheat oven to 350 degrees F and grease a 9x13 baking dish.
• Melt 2 tablespoons.
• butter in small saucepan over medium heat and whisk in 1 tablespoons.
• flour.
• Add milk in slowly, constantly stirring.
• Add cracked pepper, oregano, basil and minced garlic and whisk until well blended and slightly thickened and set aside.
• Thinly slice potatoes and onions separating the onions into rings.
• Layer 1/3 of the potato slices, 1/2 of the onion rings and 1 cup of the cheddar cheese.
• Repeat one more time.
• End with the last 1/3 of the potato slices on the top.
• Pour the cream sauce evenly over potatoes, cover with bread crumbs and sprinkle melted butter over all.
• Bake covered for 1 hour, uncover and bake 15 minutes more or until done.

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

SCALLOPED POTATOES AU GRATIN WITH ONIONS

Steps:

• Place sliced potatoes into ovenproof dish or pan.
• Add diced onions over top.
• Sprinkle grated cheese over top of potato/onion mixture.
• Pour the can of evaporated milk into the same dish.
• Place sliced butter or margarine scattered over top.
• Sprinkle salt and pepper over top.
• Place a baking sheet on the oven floor in case of overflow.
• Bake in oven at 350 degrees fahrenheit for aproximately an hour.
• Potatoes will be done when the top is light golden brown, the cheese is melted, and the potatoes are tender.

AU GRATIN POTATOES WITH GRUYERE

Steps:

• Preheat the oven to 375 degrees.
• Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick.
• Finely chop the onions.
• Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
• Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers.*See recipe notes
• Top with cubed butter.
• Heat the milk until just before boiling.
• Pour the milk over the layers in the baking dish.
• Top with gruyere.
• Bake covered until the potatoes are fork tender (approx 50 minutes).
• Uncover and bake until the cheese bubbles and browns. (approx 15 minutes).
• Broil for 2 minutes to get a nice golden brown top.
• Remove the dish from the oven, and let it stand for 15 - 20 minutes or until the sauce thickens.