Best Scalloped Potatoes With Feta French Fried Onions Recipes

CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE

Crispy French Onion Scalloped Potato Casserole image

This is your new go-to casserole for get-togethers!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 7

Ingredients

1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 cups boiling water
2/3 cup milk
1 tablespoon butter
1 cup French onion-flavored sour cream dip
1 cup French-fried onions
1 tablespoon chopped fresh parsley, if desired

Steps:

Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 4 g, TransFat 0 g

SCALLOPED POTATO WITH FRENCH ONION BASE

Scalloped Potato With French Onion Base image

This beautiful tasting potato bake will be a winner with your family, friends or guests! My mouth is watering just thinking about it!

Provided by ozzygirl

Categories Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

6 -7 potatoes
2 ounces French onion soup mix (1 packet)
1 (300 ml) carton cream
butter, to grease with

Steps:

Thinly scallop the potatoes.
Par boil potatoes for approximately 5 minutes just to soften them a tiny bit.
Heat oven to approximately 200 degrees.
Grease the bottom and sides of an oven friendly dish with a small amount of butter.
Layer the bottom of the dish with a layer of sliced potato, lightly sprinkle over some of the french onion soup mix and pour some cream over the top. Repeat this step for each layer.
Cover with foil and bake for approximately 60 minutes. Remove the foil approximately 40 minutes into the cooking cycle so the top can brown.

Nutrition Facts : Calories 291.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 34, Sodium 792.7, Carbohydrate 44.8, Fiber 5.3, Sugar 3.6, Protein 6.4

FRENCH ONION SCALLOPED POTATOES

French Onion Scalloped Potatoes image

Jazz up oven-baked Betty Crocker® potatoes with ranch dressing, rich cream and crunchy French-Fried onion rings.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 package (1 oz) ranch salad dressing and seasoning mix (milk recipe)
3 1/2 cups boiling water
2 cups half-and-half
3/4 cup chopped red bell pepper
1 can (2.8 oz) French-fried onions
2 tablespoons chopped fresh parsley, if desired

Steps:

Heat oven to 400°F.
In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 4 g, TransFat 1 1/2 g

SCALLOPED POTATOES WITH FETA & FRENCH FRIED ONIONS

SCALLOPED POTATOES WITH FETA & FRENCH FRIED ONIONS image

We love Feta cheese & potatoes in our household, and I wanted a creative way to use them for dinner and this is the dish I came up with. Cheese always makes casseroles taste better, then topping the casserole dish with French Fried onions also added an extra dimension of flavor. I served this tasty casserole with a Spiral ...

Provided by Rose Mary Mogan

Categories Potatoes

Time 1h35m

Number Of Ingredients 15

Ingredients

8 medium red skin potatoes, peeled & boiled
2 large onions, sliced
6-8 medium mini sweet peppers, chopped into rings
3 Tbsp olive oil
1 1/2 c crumbled feta cheese
12 oz shredded cheddar cheese, (3 cups)
1 Tbsp kosher salt
1 Tbsp granulated garlic powder
2 tsp coarse black pepper
2 Tbsp chopped dried chive
6 Tbsp wondra flour, or all purpose
3/4 stick butter(6 tablespoons)
2 large cans evaporated milk
2 can(s) milk cans filled with water
2 c french fried onion rings

Steps:

1. Peel red skin potatoes and add to a large pot, cover with water, add 1 tablespoon of kosher salt, and bring to a boil and cook about 15-20 minutes, until tip of a knife can be inserted into the center and easily released.Drain in colander, set aside to cool and can be sliced as needed. MAY ALSO USE 2 % MILK INSTEAD OF EVAPORATED MILK IF DESIRED.
2. While potatoes are cooling add olive oil to a large skillet then add in the sliced onions and mini pepper rings, saute until onions become translucent and begin to wilt slightly. Remove and set aside.
3. Preheat oven to 350 degrees F. Spray a 9 X13 size casserole dish with non stick cooking spray. Then slice enough cooled potatoes to cover the bottom of the casserole dish. Top with 1/3 of the cooked peppers and onions, then top with about 1/3 of the feta cheese.
4. To make the sauce, add the butter to a large skillet or pot, then add in the wondra or all purpose flour, and stir or WHISK till flour and butter is blended together evenly over medium high heat. Add in the milk and water, and spices, whisk until mixture begins to thicken, & will coat the back of a spoon. Pour about 1/3 of sauce over the first layer of potatoes, then top with 1 cup of shredded cheddar cheese.
5. Repeat until you have used all of the cheeses, peppers and onions, sauce & potatoes to fill the casserole dish.
6. Top with French Fried Onion Rings, then place in preheated 350 degree F. oven and bake for 35-40 minutes until potatoes are hot throughout, and bubbly along edges, and cheese is melted on top.NOTE: TO PREVENT ONION RINGS FROM OVER BROWNING, ADD THEM ON TOP DURING THE LAST 15 MINUTES OF BAKING IN OVEN IF DESIRED.