How do you cook that dish with sliced potatoes and onions?i remember layering potatoes over onions,any help???!
onions
garlic
sour cream
cheese.
Layer pots and onion with crushed garlic sprinkled around.
When done a few layers pour over sour cream.
Top with grated cheese (chedder). Put in oven and bake on med low temp for 1.5 hrs. Might cover dish in foil to prevent cheese burning.
Serve hot or delicious cold also.
Then spend 5 hrs trying to scrape the baked on cheese off the dish.
Answers: Thinly sliced Potatoes
onions
garlic
sour cream
cheese.
Layer pots and onion with crushed garlic sprinkled around.
When done a few layers pour over sour cream.
Top with grated cheese (chedder). Put in oven and bake on med low temp for 1.5 hrs. Might cover dish in foil to prevent cheese burning.
Serve hot or delicious cold also.
Then spend 5 hrs trying to scrape the baked on cheese off the dish.
Yeah. You just layer the raw potatoes and onions in a shallow oven dish and you make a thin egga nd milk custard, add seasoning and put it in the oven for 40 mins at 200 celsius. It is called potato damonica or some thing similar.
Pommes de terre Duchesse. find it on the net no worries.
just that.
layer potatoes and onions alternatively and then cover with milk
sprinkle on tasty grated cheese
bake for about 1/2hr
add a bit of paprika
yum yum
I asked a similar question a couple of weeks ago. I can now make a very tasty miced beef and onion hotpot.
Chop a large onion and fry in a large pan, add some minced beef and fry together until the mince is fully cooked. Strain the mince and onions and then tip the mixture into a large saucepan. Add 1 tin of chopped tomatoes, some mushrooms, carrots and I like to add borlotti beans. Add to this a can of oxtail soup (Campbells condensed is best) and a sachet of tomato soup. Stir in some Worcestershire sauce and simmer for about 20 minutes whilst you peel two large potatoes. Cut the potatoes into very thin slices and place into boiling water for about 5 minutes. Empty the mince and onion mixture into a casserole dish whilst the potatoes are blanching. Drain the potato slices and pour cold water over them to make them cool enough to handle. Place the potato slices over the top of your mince in the casserole dish, completely covering it. Sprinkle finely grated cheddar cheese on top, completely covering the potatoes, then dust thoroughly with paprika. Place in an oven at about 180 degrees C for about 90 minutes, or until all of the cheese has thoroughly melted and caramalised.
I'm drooling now...
Its called Potatoes Pollyanne. Use raw sliced potaotes, onions, and heavy cream. I use bacon and roasted garlic in mine.
I remember that the "Joy of Cooking" has a really good Potatoes Pollyannd reciepe.
Ignore the fancy names it's called a potato bake. Slice the potatoe's to required thickness, add onions or mushrooms or anything else you may want. You can even get soem powdered stock / flavourants that you can add to it. Probably by Knorr or Ina Parman, or whatever brand names you get your side of the world. Or simply add cream. 200 degrees Celcius for 1 hour.
It's very lekker and goes kiff with a braai
layer onions and potatoes /instead of egg and milk use single cream
Scalloped Potatoes?
1/4 cup chopped onion
2 tbl butter
2 tbl flour
1/2 tsp salt
1/8 tsp pepper
1-1/4 cups of milk
3 med potatoes, peeled and thinly sliced (about 3 cups)
cook onion in butter till tender. stir in flour, salt & pepper.
add all of the milk at once. cook and stir till thickened and bubbly. remove from heat. place half of the sliced potatoes in a greased 1 qt. casserole. cover with half of the sauce. repete layers.
bake @ 350 degrees for 35 minutes or untill potatoes are tender
Potatoes layered with sliced onions and covered with chicken stock ( and dotted with plenty of butter ) and baked is known as Pommes Anna. A couple of bayleaves make a good addition, plus you should remember to season each layer of potatoes.
It goes very well with roast pork.
I part boil the potatoes, thinly slice and do a layer of potatoes, a layer of thinly sliced onion, sprinkle with mixed or Italian herbs, then another layer of each to the required amount then pour over fresh cream and bake in the oven.
Some people add garlic too, it's personal choice.
slice potatoes and onions thinly, layer them in a shallow dish and pour over single cream.
Bake in medium oven til the potatoes are cooked
Dauphinoise potatoes, yummy
Potato Gratin
Ingredients
675g (1lb) Potatoes, well scrubbed
2 Onions
28g(1oz) Cheddar cheese, grated
Salt and freshly ground black pepper
150ml (1pt) Single Cream
Method
Lightly grease an ovenproof dish.
Very thinly slice the potatoes then cover the base of the dish with a layer of slices.
Make alternate layers of potato and onion seasoning with salt and pepper. Finish with a layer of potatoes.
Pour over the cream and top with the cheese.
Cook for 1-1 1/4 hours or until the potatoes are tender and the top is golden brown - if the top is brown before the potatoes are cooked cover with foil and continue cooking.
I sometimes add chopped garlic between the layers too.
With a few of these questions they say that you should cook the dish for about 30+ minutes or thereabouts.
If you do, you will eat semi-raw potatoes, it needs at least an hour or even more. Long Slow Bake, remember this dish was first cooked in wood ovens in Italy & France as an add on to the bakery side of the business.
Best of luck
This could either be Pomme Dauphinoise ( doe- feen- was)or Boulangiere (boo- lon- jay-er).
In Dauphinoise you slice the potatoes very thinly and layer on top slightly overlapping. Around every third layer add some Gruyere cheese.This should be totally covered with a reduction of double cream and milk(2parts cream to 1 part milk reduced over a low heat until half the amount remains) Cover with greaseproof and tin foil and bake for 1 1/2 to 2 hours at 175 C. I think the name came from the Dauphin, who was the child king of France, who the dish was created for.
For Boulangiere, again thinly sliced potatoes, and onions this time all covered in chicken stock(although if vegetarian you could use veg stock).Cover with greaseproof and tin foil and bake for 1- 1/12 hours at 180 c. The name originated from Boulangier- French for baker. After baking all morning, the villagers would bring their dishes of potatoes onions and stock, and the baker would cook them in his ovens which had been put out but continued to stay hot for several hours- hence these potatoes were cooked slowly and traditionally eaten at lunchtime.
we calls it " home fried" potatoe or "potatoe hash"....if you add cheese it called scallop/ au gratin pototoe.which is just as good..
Onion Potato Gratin
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream
Preheat oven to 400°F (unless preparing in advance).
1 Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.
2 Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
3 Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)
4 Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.
Serves 4.