Potato Mushroom Casserole With Caramelized Onions Recipes

MASHED POTATO CASSEROLE WITH MUSHROOMS AND CARAMELISED ONIONS

Steps:

• Peel and cut potatoes, boil in salted water until fork tender. Drain and air steam your potatoes until they look dry and flaky. Mash with hot milk, butter, sour cream and salt, then fold in beaten eggs. The mixture will look runny but that's exactly what you are looking for.
• While the potatoes are boiling. Saute the onions in 2 tablespoons of butter over low heat, covered with a lid for 10 minutes until tender, then uncover and add the mushrooms with thyme and garlic, stirl and continue cooking for 10 minutes longer until all liquid evaporates and the onions and mushrooms are caramelised.
• In a 9X13 inch or 3 Quart/Litre casserole dish layer the mashed potatoes with the mushroom and onion layer in the middle. Top the 2 tbsp of melted butter. Bake uncovered at 180C/350F for 25 minutes until the casserole is bubbling and puffed up. Broil for 1-2 minutes for a crispy top.
• Before serving fry the sage leaves in the remaining 2 tablespoons of butter. Watch the sage leaves carefully as they burn quickly. Remove from the butter as soon as they start to curl and top the casserole. Reserve the sage flavoured butter for another use.

POTATO MUSHROOM CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Peel potatoes, wash and cook them in the salted water until the knife goes thru easily when inserted into potato.
• In the skillet with olive oil saute onion on a medium heat until translucent color. Add sliced mushrooms and saute it for about 3-5 minutes.
• Once potato are done cooking, pour the water out, let it cool. After cut it into cubes and place it in the greased baking dish. Add saute onion with mushrooms. Stir.
• Now lets prepare the saute mixture. In one cup of heavy whipping cream add paprika, salt and pepper. Stir. (Feel free to add any of your favorite seasonings that you think will taste good with this dish) Pour the mixture over potato and bake at 360F for 40-45 minutes. Garnish with greens and bacon. Enjoy!

POTATO MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees (F).
• In a very large bowl, mix all ingredients.
• Pour into a casserole pan (sprayed with a non-stick spray).
• Bake for one hour or until potatoes are tender.

POTATO CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• Melt 1/4 cup butter in large skillet over medium heat.
• Add olive oil, onions and sugar.
• Cook, stirring often 25 to 30 minutes or until onions are golden brown.
• Remove from heat and set aside.
• In large saucepan bring potatoes and chicken broth to a boil and cook 20 minutes or until tender.
• Drain potatoes well.
• Add remaining 1/2 cup butter to potatoes and mash until smooth.
• Whisk together whipping cream and next 7 ingredients.
• Add to potatoes mixing well.
• Spoon half of potato mixture into lightly greased 9x13 baking dish.
• Spoon caramelized onions evenly over potatoes.
• Spoon remaining potatoes evenly over onions.
• Bake at 350 degrees for 30 to 35 minutes or until golden.

POTATOES AND CARAMELIZED ONION CASSEROLE

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.