There are many great recipes online for scalloped potatoes. My three favorite recipe sites are http://foodnetwork.com, http://allrecipes.com, and http://www.food.com. What I usually do is go on those sites, type in what I’m looking for in the search bar, and then you can sort by ratings. Usually on any of those sites you can find recipes with up to 1,000 reviews or more. If a recipe has that many reviews and it’s rated four and a half or five stars, you are pretty much guaranteed it’s a great recipe and you don’t have to worry about spending a bunch of time on something that doesn’t turn out so hot. It’s also very helpful to read some of the reviews because often they will give some helpful hints about how to make the recipe more successful. These tips aren’t always listed or clarified in the recipe itself so these can be of real help.

Here is a link to a recipe for Scalloped Potatoes and Onions with 609 reviews and it’s rated four and a half stars, so you know it’s good: http://allrecipes.com/Recipe/Scalloped-Potatoes-and-Onions/Detail.aspx

Hope you enjoy the recipe!

There are several websites where you can find scalloped potatoes recipes. One good
website is www.foodnetwork.com. Several chefs on that website have good recipes
for scalloped potatoes. One good one is from Emeril Lagasse. His scalloped potatoes
and onions recipe is an intermediete level recipe to execute takes about 20 minutes
to prepare and 2 hours to cook. Enjoy!

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 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