Name: Scalloped Potatoes with Caramelized Onions and Gruyere
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 4 cups thinly sliced onions (sliced crosswise, see how to slice onions); 6 medium-small Yukon gold potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline); 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 if that is what you have); 1 teaspoon of butter to butter the gratin or casserole dish; 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option); 1 teaspoon finely minced fresh rosemary

Scalloped Potatoes with Caramelized Onions and Gruyere

These scalloped potatoes with caramelized onions and Gruyere cheese bring a new dimension to this timeless side dish, which skips the béchamel sauce for a slightly lighter take.

1 hr 35 min total 20 min prep 1 hr 15 min cook 8 278 cal

Instructions

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1 Preheat the oven to 400°F.
2 Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
3 Put the sliced potatoes in a large bowl and gently toss with 1 tablespoon of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper. (If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.)
4 Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced, cheese-coated potatoes in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese.
5 Cover with aluminum foil and bake for 50 minutes (or until fork tender).
6 Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned. Sprinkle with minced rosemary to serve. Did you love the recipe? Let us know with a rating and review!