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Scalloped Potatoes with Caramelized Onions and Gruyere
Scalloped Potatoes with Caramelized Onions and Gruyere
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Elevate scalloped potatoes with caramelized onions and Gruyere for a modern twist on this classic side, sans heavy béchamel sauce.
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
Instructions:
  • Preheat the oven to 400°F.
  • Drizzle 1 tablespoon of olive oil in a thick-bottomed sauté pan over medium-high heat. Add sliced onions, ensuring they are well-coated in oil. Sauté until beautifully golden brown, approximately 15 to 20 minutes.
  • Combine sliced potatoes with olive oil, Gruyere cheese, Parmesan, salt, and white pepper in a large bowl, ensuring potatoes are well coated with oil to prevent discoloration if making ahead.
  • In a buttered dish, evenly layer caramelized onions and sliced, cheese-coated potatoes. Pour stock over the potatoes and top with remaining cheese.
  • Wrap with foil and bake: Wrap the dish with aluminum foil and bake for 50 minutes or until easily pierced with a fork.
  • For the finishing touch, uncover and broil the dish for 5 minutes until lightly browned. Serve by sprinkling with minced rosemary.

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