Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for over 50 years. Create the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Sunday, January 03, 2010

Potatoes and Onions with Cheese Casserole

Ingredients

  • 4 - 5 Russet potatoes, sliced
  • 3 - 4 medium onions, sliced
  • 4 oz. Colby and Monterey Jack cheese, shredded
  • 4 oz. sharp cheddar cheese, shredded
  • 4 Tbsp butter
  • Salt and pepper to taste
In keeping with our theme of preparing simple and delicious foods, this dish has got to be one of the easiest and tastiest we have published thus far.

Slice the potatoes and onions about 1/8th inches thick. In a skillet melt the butter and add the sliced onions. Cook the onions on medium heat for about 10 - 12 minutes until they are lucid and start to caramelize.

In an 8" x 11" casserole dish add a layer of sliced potatoes (enough to cover the bottom of the casserole dish) then sprinkle generously with your favorite Cajun seasoning.

Add the shredded Colby and Monterey Jack cheeses over the seasoned potatoes then pour the skillet-cooked onions on top of the bottom layer of sliced potatoes.

Add another layer of sliced potatoes and evenly sprinkle another round of seasoning. Top it off with a generous amount of shredded sharp cheddar cheese.

Bake in the oven at 300 degrees F. for about an hour or until the potatoes are done.


Bon Appetit!

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4 comments:

  1. Jacques, made your potato recipe last night. Was really good.I did however use my own seasoning, as I don't care for Tony's (too much salt) I hate paying high prise for salt. Thats just the way I am.
    Back to the recipe, everyone loved them thanks. Bill

    ReplyDelete
  2. Bill, thanks so much for your comment. You are not the only one who has complained about there being too much salt in the Tony's seasoning, which, by the way, has compelled me to amend this recipe.

    Although they say to use it as you would 'salt', sometimes I think they may add more than 13% sodium by volume.

    Keep the comments coming Bill. It's always good to hear from you.

    PS. I wonder if adding a few of those chilies you grow to the mix would give this dish more zing? Ahheee!!

    ReplyDelete
  3. Jacques, I made your potato recipe for my wife the other day and we absolutely loved it!!! I agree about the Tony's being a little salty, but I just could not resist using it. I also made up a batch of my own DIY Cajun Seasoning for the next time. Believe me I will be making this dish a lot more in the future.

    I love your Blog! I grew up in Port Arthur, TX and Vinton LA was only 20 minutes away, so I am no stranger to Cajun food. My grandmother Cormier used to make some of the best shrimp gumbo around.

    I look forward to enjoying more of the fantastic recipes that you have listed here...
    Thanks!!

    ReplyDelete
  4. Thanks for your wonderful comment and I am happy you enjoyed the recipe. And, I should say, with a name like 'Cormier' how could your granny cook anything but a good shrimp gumbo ... especially being that close to the gulf and fresh seafood.

    If you like the potato and onions recipe, you may want to try the 'Dirty Rice" recipe, as well. You can find it here in the left column under 'Rice Dressing (Dirty Rice)'. Guarantee you will love it.

    Take care. Ahheee!!

    ReplyDelete

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