KITCHEN STORAGE FOR POTATOES AND ONIONS RECIPES

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FRENCH ONION SOUP POTATO GRATIN RECIPE | FOOD NETWORK



French Onion Soup Potato Gratin Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 2 hours 25 minutes

Cook Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick 
Kosher salt and freshly ground black pepper 
About 3/4 cup beef stock 
2 tablespoons sherry 
2 teaspoons Dijon mustard 
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper 
1 pound Gruyere, shredded 
8 ounces mozzarella, shredded 
1 1/4 cups heavy cream 
1 1/4 cups beef stock 
One 4 1/2-ounce bag premade croutons, lightly crushed 
One 3 1/2-ounce bag French fried onions 

Steps:

  • For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
  • For the potato gratin: Preheat the oven to 400 degrees F.
  • Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
  • Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
  • Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
  • In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
  • In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
  • Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

UNCLE BILL'S FRIED POTATOES AND ONIONS RECIPE - FOOD.COM



Uncle Bill's Fried Potatoes and Onions Recipe - Food.com image

I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

4 large russet potatoes or 4 large yukon gold potatoes
1 large onion, sliced thin
4 tablespoons butter (or more if required)
2 tablespoons extra virgin olive oil
1/2 teaspoon granulated garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Peel and slice potatoes about 1/8 inch thick or thinner.
  • Slice onion thinly.
  • In a large frying pan on medium-high heat, melt butter, add olive oil.
  • Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
  • Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
  • Serve hot with your meal.
  • Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

Nutrition Facts : Calories 462.6, FatContent 18.6, SaturatedFatContent 8.3, CholesterolContent 30.5, SodiumContent 271, CarbohydrateContent 68.4, FiberContent 8.8, SugarContent 4.5, ProteinContent 8.1

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