• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Scalloped Potatoes and Onions

    Add to MenuAdd to Calendar

    Source: www.emerils.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, D
    MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 teaspoon unsalted butter

    2. 2 tablespoons olive oil

    3. 6 ounces pancetta or bacon, cut into 3/4 inch pieces

    4. 2 large yellow onions, peeled and thinly sliced

    5. Salt

    6. Freshly ground black pepper

    7. 3 teaspoons minced garlic

    8. 1 tablespoon fresh thyme

    9. 6 ounces swiss chard, tough stems removed and well rinsed

    10. 2 pounds all purpose potatoes, like white rose or long whites, peeled and cut into 1/4-inch thick slices

    11. Essence

    12. 1 cup grated Gruyere, or Swiss cheese

    13. 2 cups heavy cream or half-and-half

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.

    2. In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.

    3. Bring a large pot of water to a boil. Add the Swiss chard and blanch until tender, about 3 minutes. Drain and squeeze on towels to remove excess liquid.

    4. Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions. Place a layer of Swiss chard on top, followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil.

    5. Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.

    6. Remove from the oven and let sit for 10 minutes before serving.

    7. Yield : 6 servings

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback