Scalloped Potatoes and Onions

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 teaspoon unsalted butter
  • 2 tablespoons olive oil
  • 6 ounces pancetta or bacon, cut into 3/4 inch pieces
  • 2 large yellow onions, peeled and thinly sliced
  • Salt
  • Freshly ground black pepper
  • 3 teaspoons minced garlic
  • 1 tablespoon fresh thyme
  • 6 ounces swiss chard, tough stems removed and well rinsed
  • 2 pounds all purpose potatoes, like white rose or long whites, peeled and cut into 1/4-inch thick slices
  • Essence, recipe follows
  • 1 cup grated Gruyere, or Swiss cheese
  • 2 cups heavy cream or half-and-half
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.

  • 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.

  • 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.

  • 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.

  • 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.

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

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Frugal Party Side_262

    Not what you're looking for? Try:

    Scalloped Potatoes with Creme Fraiche

    Recipe courtesy of Food Network Kitchen