Crispy French Onion Scalloped Potato Casserole Recipe 45

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
• Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

FRENCH ONION SCALLOPED POTATOES

Steps:

• Preheat oven to 375. Place sliced potatoes in a large pot and cover with water. Bring to a boil over medium high heat. Cover and cook about 15-minutes or until potatoes are tender. (The thicker your potato slices are, the longer they will take to cook) Drain and set aside.
• While potatoes are boiling, prepare the sauce. In a large sauce pan melt butter over medium heat. Add flour and stir until mixture clumps up. Slowly whisk in the milk until a thick sauce forms. Add garlic powder, 1 cup of cheese, ranch seasoning, salt, and pepper and stir until cheese is melted and completely incorporated.
• Add the sauce and potatoes to a large bowl and toss to coat. Transfer to a casserole dish. (If using red onions, layer them in with the potatoes) Sprinkle with remaining cheese. Bake, uncovered, for about 10 minutes until cheese is bubbly. Top with French onions and serve.

FRENCH ONION SCALLOPED POTATOES

Steps:

• Heat oven to 400°F.
• In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
• Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray. Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions. Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lightly spray a 2 quart casserole with vegetable spray.
• Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper.
• Continue to layer until all potatoes, onion, flour, salt and pepper are used.
• Dot top with butter, then pour milk over all.
• Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.

SCALLOPED POTATO WITH FRENCH ONION BASE

Steps:

• Thinly scallop the potatoes.
• Par boil potatoes for approximately 5 minutes just to soften them a tiny bit.
• Heat oven to approximately 200 degrees.
• Grease the bottom and sides of an oven friendly dish with a small amount of butter.
• Layer the bottom of the dish with a layer of sliced potato, lightly sprinkle over some of the french onion soup mix and pour some cream over the top. Repeat this step for each layer.
• Cover with foil and bake for approximately 60 minutes. Remove the foil approximately 40 minutes into the cooking cycle so the top can brown.