Scalloped Potatoes and Onions
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 707
- Total Fat
- 53
- Saturated Fat
- 27
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 14
- Cholesterol
- 149
- Sodium
- 878
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
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.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.