Best 7 Three Onion Crossroads Potatoes Recipes

TRIPLE-ONION BAKED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside. , When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8-in. shell. In a bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells., Place on a baking sheet. Bake at 400° for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.

THREE ONION POTATO CASSEROLE

Steps:

• Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
• ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
• Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
• Resume with regular recipe preparation.

POTATOES AND ONIONS

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

THREE ONION CASSEROLE

Steps:

• Preheat oven to 350°F
• Butter an 8 cup baking dish with 1 tablespoon of butter.
• Make a layer in the baking dish, using a third each of the yellow onions, red onions and leeks.
• Sprinkle the layer sparingly with salt and pepper and top with the Havarti.
• Make another layer of the onions and leeks. Add a little more pepper.
• Top this layer with the Boursin.
• Layer the remaining onions and leeks and top with the Gruyere.
• Dot the top with the remaining 2
• tablespoons butter.
• Pour the wine over all.
• Bake for 1 hour.
• Cover the top with aluminum foil,
• if it gets too brown.
• Serve immediately.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

THREE-ONION CROSSROADS POTATOES

Steps:

• Heat a large frying pan or wok over a medium flame. Add the olive oil and stir-fry the potatoes for about 10 minutes, or until they're tender and beginning to brown nicely on the edges. Gently stir in the onions, garlic and paprika. Continue cokking until the potatoes are thoroughly browned and the onions are soft and golden, about 5 minutes more. Season to taste with salt and fresh pepper. This dish is best served hot off the stoe, but it's also easily reheated.