Potato Casserole With Bacon And Caramelized Onionatk Recipes

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POTATO CASSEROLE WITH BACON AND CARAMELIZED ONION(ATK)



Potato Casserole With Bacon and Caramelized Onion(ATK) image

Do not rinse or soak the potatoes, as this will wash away their starch, which is essential to the dish. A mandoline makes slicing the potatoes much easier. For the proper texture, make sure to let the casserole stand 20 minutes before serving.

Provided by Coppercloud

Categories     Potato

Time 1h45m

Yield 1 Casserole, 6-8 serving(s)

Number Of Ingredients 9

3 slices bacon, thick-cut cut into 1/2-inch pieces
1 large onion, halved and sliced thin
1 1/4 teaspoons salt
2 teaspoons fresh thyme, chopped
1/2 teaspoon pepper
1 1/4 cups low sodium chicken broth
1 1/4 cups beef broth
3 lbs yukon gold potatoes, peeled
2 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.
  • 2. Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 teaspoon salt, and pepper. Add broths to now-empty saucepan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
  • 3. Slice potatoes 1/8 inch thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
  • 4. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.

Nutrition Facts : Calories 272, Fat 6.3, SaturatedFat 3.2, Cholesterol 12.9, Sodium 729.5, Carbohydrate 48.9, Fiber 4.6, Sugar 3.1, Protein 6.6

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.

EASY LOADED BAKED POTATO CASSEROLE



Easy Loaded Baked Potato Casserole image

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  • Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

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