Swiss Scalloped Onions Recipes

ULTIMATE SCALLOPED POTATOES

Steps:

• Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.

SWISS SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Spray an 8x8 cooking dish with non-stick cooking spray. Set aside. Peel and chop the onion. Set aside.
• 2. Peel the potatoes. Cut the potatoes into thin slices. ( a mandoline or ceramic slicer works great for this step.) Put the potatoes to soak in a little cold water while you prepare the sauce.
• 3. To make the sauce, melt the butter in a 2 qt. saucepan over medium heat. Add the flour and stir with a whisk to make a roux. (It should look like creamy peanut butter at this point.)
• 4. Slowly add the soymilk, stirring to blend. Bring the mixture just to a boil, then reduce heat to a simmer. Stir til thickened. Take 6 slices of Swiss cheese and tear them into pieces. Add the pieces to the sauce. Stir until melted. Add nutmeg and stir well. Remove from heat.
• 5. For the assembly, drain the potatoes, and blot lightly with a paper towel. Layer the casserole as follows: Put 1/4 C sauce in the pan. Layer potatoes, onions, salt and pepper, 4 slices of cheese and 1/3 of the remaining sauce. Repeat twice ending with remaining cheese and sauce. Spread sauce to cover cheese.
• 6. Bake at 350 degrees for 1 hour.
• 7. Notes: you can use milk instead of soymilk. If so, warm the milk in a microwave for about 30-45 seconds at 40% power before adding it to the roux. You can caramelize the onions before adding them to the casserole, for richer flavor.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

BUTTERMILK SCALLOPED POTATO & ONION WITH SWISS CHEESE

Steps:

• Preheat oven to 350°F.
• Mash together the mustard and the butter with a tablespoon of buttermilk; set aside.
• Pour enough of the buttermilk to cover the bottom of an au gratin dish. Layer onion slices and potato slices alternately; sprinkle salt and pepper to taste over each potato layer and put blobs of the butter mixture on each layer of potato; ending with a potato layer and butter mixture blobs. Pour the rest of the buttermilk over all. Open layers a little with a fork as you pour to let the buttermilk through.
• Sprinkle Swiss cheese shreds evenly over the top. Bake for 45 minutes to 1 hour or until potatoes are fork tender and top is browned and crunchy.

SWISS SCALLOPED POTATOES

Steps:

• Melt butter in a medium saucepan; whisk in flour.
• Cook 2 or 3 minutes without browning, stirring constantly.
• Whisk in milk.
• Bring to a boil.
• Reduce heat, simmer gently for 5 minutes.
• Add herbed cheese, swiss, cheddar, garlic, salt, pepper and nutmeg.
• Stir until cheese melts.
• Peel and slice potatoes into 1/4 inch slices.
• Layer potatoes and sauce alternately in a buttered 9 inch casserole dish, ending with the sauce.
• Sprinkle with parmesan.
• Bake in preheated 350°F oven for 1 1/2 hours.
• Let stand for 5 to 10 minutes before serving.