Layered Potato Onion And Celery Root Casserole Recipes

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FENNEL AND CELERY ROOT CASSEROLE



Fennel and Celery Root Casserole image

A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping.

Provided by Jani Whitsett

Categories     Side Dish     Casseroles

Time 1h10m

Yield 6

Number Of Ingredients 7

1 large fennel bulb, trimmed and sliced 1/4 inch thick
1 large celery root, trimmed and sliced 1/4 inch thick
1 small sweet onion, such as Vidalia or Walla Walla, sliced 1/4 inch thick
salt and freshly ground black pepper to taste
1 large Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 pint heavy whipping cream
shredded aged Colby or Cheddar Cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
  • Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
  • Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 23.4 g, Cholesterol 129.6 mg, Fat 36.9 g, Fiber 4.5 g, Protein 9.6 g, SaturatedFat 22.8 g, Sodium 705 mg, Sugar 6.5 g

SIMPLE CRUNCHY POTATO AND ONION CASSEROLE - LOW CAL



Simple Crunchy Potato and Onion Casserole - Low Cal image

If you like crunchy potatoes, with no sauce, you'll love this casserole made in a shallow dish! We love it plain and simple, and fight over the crunchy parts, but feel free to add seasonings of your choice. If calories are no object, top the casserole with shredded cheese (or sour cream) and sprinkle with real cooked bacon pieces.

Provided by BeachGirl

Categories     Potato

Time 1h20m

Yield 1 9x13 inch casserole, 6 serving(s)

Number Of Ingredients 5

2 large onions, peeled and thinly sliced
4 large potatoes, peeled and thinly sliced
2 tablespoons butter, melted
1/4-1/2 teaspoon salt
1/8-1/4 teaspoon ground black pepper

Steps:

  • Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy.
  • ***Preheat oven to 350 degrees.
  • Spray the 9x13-inch casserole with non-stick cooking spray.
  • Place half of potatoes in bottom of casserole dish.
  • Place layer of onions over potatoes.
  • Sprinkle with salt and pepper.
  • Place remaining potatoes on the top layer.
  • Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
  • Spray top of casserole with non-stick cooking spray.
  • Cover and bake 20 minutes in lower third of the oven.
  • Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
  • If you are lucky, the bottom potatoes will be a little browned, too!
  • VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
  • Let melt and serve.
  • HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
  • Bake as directed.

GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

ONION AND POTATO CASSEROLE



Onion and Potato casserole image

This is a tasty dish for onion, garlic and potatoe lovers. The nice thing about this dish is that it's as "skinny" conscious as you can get and still have flavor

Provided by Bergy

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 medium russet potatoes, cut into 1/4 inch slices (about 4 cups)
2 tablespoons lite olive oil or 2 tablespoons vegetable oil
4 medium yellow onions, thinly sliced (about 5 cups)
4 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
1/2 cup skim milk
paprika (to decorate)

Steps:

  • Preheat oven to 400 degreesF.
  • Spray a 2 quart baking dish with oil.
  • Cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes).
  • Drain and set aside.
  • While the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (Apprx 15 minutes).
  • Spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt& pepper.
  • Top with a layer of onions.
  • Repeat layers twice ending with a layer of onions.
  • Pour in Milk and sprinkle with Paprika.
  • Bake until lightly browned (about 20 minutes).
  • Serve immediately.

POTATOES AND CARAMELIZED ONION CASSEROLE



Potatoes and Caramelized Onion Casserole image

If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter (can use more)
2 tablespoons olive oil
1 tablespoon minced fresh garlic (or to taste)
6 medium onions (about 6 cups, thinly sliced)
1/4 cup dry sherry
2 teaspoons finely chopped tarragon (can use more)
seasoning salt (or use white salt)
pepper
6 large yukon gold potatoes (peeled and thinly sliced) or 6 large russet potatoes (peeled and thinly sliced)
2 -3 cups chicken broth

Steps:

  • Set oven to 350 degrees.
  • Butter an 8-cup baking dish (or larger).
  • In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
  • Add in the garlic the last 5 minutes of cooking.
  • Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
  • Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
  • Top with 1/3 of the caramalized onion mixture.
  • Arrange another layer of potatoes over the onions, season with salt and pepper.
  • Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
  • Bring the chicken stock to a simmer and pour slowly over the potatoes.
  • Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
  • Bake for about 40 minutes.
  • Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
  • Cool for 10 minutes before serving.

CELERY AND POTATO GRATIN



Celery and Potato Gratin image

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

1/3 cup olive oil
2 onions, thinly sliced
4 cloves of garlic, thinly sliced
4 medium size celery stalks, peeled and finely diced
1 teaspoons celery salt
1 cup dry white wine
1 cup chicken or vegetable broth
1 can (28 ounces) plum tomatoes, half of juices reserved and chopped
2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds
2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
  • Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
  • Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
  • Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
  • Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.

LAYERED POTATO, ONION AND CELERY ROOT CASSEROLE



Layered Potato, Onion and Celery Root Casserole image

Categories     Milk/Cream     Onion     Potato     Side     Bake     Vegetarian     Wheat/Gluten-Free     Casserole/Gratin     Root Vegetable     Winter     Swiss Cheese     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12 to 14

Number Of Ingredients 8

3 pounds celery roots (celeriac; about 4 medium), peeled, quartered, thinly sliced (about 7 cups)
3 pounds russet potatoes (about 4 large), peeled, thinly sliced (about 7 cups)
1/2 teaspoon ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups (packed) grated Gruyère cheese (about 8 ounces)
2 cups canned low-salt chicken broth or canned vegetable broth
1 cup whipping cream

Steps:

  • Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
  • Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)

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