Post by chief_cook2 on Apr 7, 2006 8:38:28 GMT -6
Potato-Onion Casserole
This creamy potato dish will be your family's new favorite side dish. Serve this cheesy casserole with a roast chicken and a simple green salad for a well-rounded meal any day of the week.
Ingredients
2 cups milk or half-and-half
1 medium onion, sliced
3 sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
2 pounds all-purpose potatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Gruyere or Swiss cheese (4 ounces)
Prep Time: 20 minutes
Cooking Time: 1 hour
Serves 4
Directions
1. Preheat oven to 350F. In a heavy medium saucepan, combine milk, onion and thyme. Simmer over medium heat for 5 minutes. Remove pan from heat; remove thyme sprigs, if using.
2. While milk and onions are simmering, peel potatoes and cut into 1/8-inch slices. Layer one third of potatoes in a shallow 2-quart baking dish. Sprinkle with some of the salt and pepper. Make 2 more layers with remaining potatoes; sprinkle each layer with remaining salt and pepper.
3. Pour milk and onions over potatoes, making sure most of potatoes are covered. Sprinkle top with cheese.
4. Place baking dish on a rimmed baking sheet; bake until onions are browned and potatoes are tender, about 1 hour. (If top starts to brown too much, cover with foil and continue baking.) Let stand for 5 minutes before serving.
Per serving: 367 Cal.; 16g Protein; 13g Fat; 48g Carb.; 741mg Sodium; 46mg Chol.; 4g Fiber
This creamy potato dish will be your family's new favorite side dish. Serve this cheesy casserole with a roast chicken and a simple green salad for a well-rounded meal any day of the week.
Ingredients
2 cups milk or half-and-half
1 medium onion, sliced
3 sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
2 pounds all-purpose potatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Gruyere or Swiss cheese (4 ounces)
Prep Time: 20 minutes
Cooking Time: 1 hour
Serves 4
Directions
1. Preheat oven to 350F. In a heavy medium saucepan, combine milk, onion and thyme. Simmer over medium heat for 5 minutes. Remove pan from heat; remove thyme sprigs, if using.
2. While milk and onions are simmering, peel potatoes and cut into 1/8-inch slices. Layer one third of potatoes in a shallow 2-quart baking dish. Sprinkle with some of the salt and pepper. Make 2 more layers with remaining potatoes; sprinkle each layer with remaining salt and pepper.
3. Pour milk and onions over potatoes, making sure most of potatoes are covered. Sprinkle top with cheese.
4. Place baking dish on a rimmed baking sheet; bake until onions are browned and potatoes are tender, about 1 hour. (If top starts to brown too much, cover with foil and continue baking.) Let stand for 5 minutes before serving.
Per serving: 367 Cal.; 16g Protein; 13g Fat; 48g Carb.; 741mg Sodium; 46mg Chol.; 4g Fiber