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Scalloped Potatoes with Caramelized Onions and Gruyere

Scalloped Potatoes with Caramelized Onions and Gruyere
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Indulge in the delightful flavors of Scalloped Potatoes with Caramelized Onions and Gruyere, a refined twist on a classic comfort dish. This recipe celebrates the creamy texture of Yukon gold potatoes, layered harmoniously with sweet caramelized onions and rich Gruyere cheese, creating a sumptuous side dish perfect for any gathering. Without the heaviness of traditional béchamel sauce, this version remains light yet satisfying, making it ideal for both everyday meals and festive occasions. Easy to prepare ahead of time, these scalloped potatoes will surely impress your family and guests alike.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 4 cups thinly sliced onions (sliced crosswise)
  • 6 medium-small Yukon gold potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8-inch thick)
  • 3/4 cup grated Gruyere cheese, divided (1/2 cup, 1/4 cup)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper (or black pepper)
  • 1 teaspoon butter to butter the gratin or casserole dish
  • 1/3 cup chicken, beef, or vegetable stock
  • 1 teaspoon finely minced fresh rosemary

Instructions

  1. Preheat your oven to 400°F.
  2. In a thick-bottomed sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add sliced onions and cook until golden brown (15-20 minutes).
  3. In a large bowl, combine thinly sliced potatoes, remaining olive oil, ½ cup Gruyere cheese, grated Parmesan cheese, salt, and pepper. Toss gently.
  4. Butter your gratin dish; layer caramelized onions at the bottom followed by the potato mixture. Pour stock over the top and sprinkle with remaining Gruyere cheese.
  5. Cover with foil and bake for about 50 minutes or until fork-tender. Remove foil and broil for an additional 5 minutes until golden brown.

Nutrition

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