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Scalloped Potatoes and Onions Recipe

Scalloped Potatoes and Onions

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (49)

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Average Rating:

Total Reviews: 49

Showing 21-30 of 49

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  • on September 26, 2009

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    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.

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  • on April 21, 2009

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    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!

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  • on February 26, 2009

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    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?

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  • on February 08, 2009

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    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!

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  • on December 25, 2008

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    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.

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  • on May 11, 2008

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    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.

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  • on April 29, 2008

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    These potatoes are terrific and easy to make. As an alterenative to the chard, I've used fresh spinach leaves and they were a very good alternative.

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  • on March 28, 2008

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    The flavors are excellent but the cheese and cream do not combine well and come out of the oven with a curdled appearance and not the most appetizing texture.

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  • on March 24, 2008

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    I just made this for Easter. Emiril is a genius. The Swiss chard taste mixed with the massive amounts of slice onions and the Swiss cheese was incredible. We served this as part of an elaborate spread of meats, vegetables and desserts and this dish was the most talked about. Also, seasoning every layer of potatoes with the herb/salt mixture made a difference, too. Excellent.

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  • on February 08, 2008

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    These are very rich. I made them for a family dinner and everyone flipped for them. Probably best for an occasional treat or special occasion because of the richness. I will make them again.

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