Scalloped Potatoes and Onions

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Emeril's Potato Passions

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
2 hr 0 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 20 min

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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

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):

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

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.

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Comments & Reviews

recipe Scalloped Potatoes and Onions
m e orleans, MA 09-26-2009
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Excellent
Rated: 5 stars out of 5

Made this last night. Could not leave the fond in the pan left from the onions,so deglazed same with the cream. May have... actually jump started the cooking. Will definitely make this again.Read more
recipe Scalloped Potatoes and Onions
Tami Greenfield Center, NY 04-21-2009
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It's a keeper
Rated: 5 stars out of 5

These potatoes were wonderful. I made them for Easter and they were a huge hit. I have never rated a recipe before but... these were worthy. They are not difficult at all. Definetly double the recipe. We couldn't wait to eat the left overs so we heated them up for breakfast and they were great. I will try this recipe with Fat Free 1/2 and 1/2 to reduce the calories and fat content. They are too good to save for special occassions. Scalloped potatoes can be somewhat bland but these were overflowing with flavor. Enjoy!Read more
recipe Scalloped Potatoes and Onions
null null, null 02-26-2009
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An easy 5 stars
Rated: 5 stars out of 5

It's great, no denying it. I've made it 4 times though and I keep having one problem - an excess of liquid settling in the... bottom of the pan. I can't seem to keep that from happening... anyone have any suggestions? Read more
recipe Scalloped Potatoes and Onions
Beth Minneapolis, MN 02-08-2009
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yummy in my tummy
Rated: 5 stars out of 5

i made this for a ladies bunch this morning and it was a hit! i left out the swiss chard though and it still turned out... wonderfully. i will be making this again for sure!Read more
recipe Scalloped Potatoes and Onions
A.J. Bethel Park, PA 12-25-2008
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Best Ever
Rated: 5 stars out of 5

My mouth watered when I seen this on Emeril Live years ago. I knew I had to make this immediately. Followed the recipe... exactly. This is my favorite dish ever. Left me speechless. I don't use essence however. Read more
recipe Scalloped Potatoes and Onions
Anonymous 05-11-2008
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Yummy!
Rated: 4 stars out of 5

I definitely switched the recipe up a little, but it was awesome for my taste! I left out the chard, and microwaved the... potatoes for a few minutes prior to baking to cut down the time a little, also not a fan of gruyere or swiss, so used what I had - colby and cheddar - also used about 1/2 cup less cream, put just enough to cover the layers.Read more