Scalloped Potatoes with Caramelized Onions and Gruyere is an irresistible side that beckons with its creamy, savory layers and golden crust. This dish elevates the traditional gratin by skipping heavy cream and instead harnessing the rich flavors of caramelized onions, nutty Gruyère, and Parmesan, all tied together with fragrant rosemary and stock for indulgence without overwhelming richness. Whether you’re serving it for a cozy holiday feast, a comforting family dinner, or a festive gathering, this recipe delivers irresistible flavor and texture.
Why You’ll Love This Recipe
Why You’ll Love Scalloped Potatoes with Caramelized Onions and Gruyere
- Flavor with depth: Caramelized onions add a naturally sweet, rich base that complements the nutty Gruyère and bright Parmesan.
- Lighter indulgence: Instead of heavy cream, this recipe uses stock to keep it lighter while still luxuriously creamy.
- Perfect texture: Yukon Gold potatoes retain their shape and develop a tender, buttery mouthfeel.
- Make-ahead friendly: You can caramelize the onions up to two days ahead and store them in the refrigerator.
- Elegant and crowd‑pleasing: With its golden-brown broiled top and savory layers, it both looks and tastes impressive on any table.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 4 cups thinly sliced onions (sliced crosswise)
- Six medium Yukon Gold potatoes (approximately 1½ pounds), peeled and thinly sliced to 1/8-inch thickness
- ¾ cup grated Gruyère cheese, divided
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon white or black pepper
- 1 teaspoon butter, for greasing the baking dish
- ⅓ cup stock (chicken, beef, or vegetable)
- 1 teaspoon finely minced fresh rosemary (or thyme, parsley, or chives)
Step‑by‑Step: How to Make Scalloped Potatoes with Caramelized Onions and Gruyere
- Preheat the oven to 400°F (205°C).
- Caramelize the onions: In a heavy skillet over medium-high heat, warm 1 tablespoon olive oil, then add the onions. Stir to coat and cook until golden brown, about 15–20 minutes.
- Toss the potatoes: While the onions caramelize, put the sliced potatoes in a large bowl. Toss them gently with the remaining olive oil, ½ cup Gruyère, Parmesan, salt, and pepper.
- Layer the dish: Lightly butter a 2–3 quart gratin dish or 9×13 inch casserole with the teaspoon of butter. Spread a layer of caramelized onions on the bottom. Arrange the coated potatoes on top.
- Add the stock and remaining cheese: Pour the stock over the layered potatoes. Sprinkle the remaining Gruyère cheese on top.
- Bake covered: Tightly cover the dish with foil and bake for 50 minutes, or until the potatoes are fork-tender.
- Finish under the broiler: Take off the foil and broil for around 5 minutes, or until the top turns golden and begins to bubble.
- Add a final touch by scattering minced fresh rosemary over the top just before serving.
Helpful Tips
- Even potato slices: Use a mandoline or slicing disc for uniform 1/8 inch rounds to ensure consistent cooking. Submerging sliced potatoes in cold water prevents discoloration.
- To avoid discoloration, make sure the potatoes are thoroughly coated in olive oil—add a bit extra if necessary.
- Deal with cheese: Grate cheese from a block if possible; pre-shredded cheese may contain anti-caking agents that inhibit melting.
- Timing with prep: Caramelize onions up to two days ahead; refrigerate tightly covered until assembly.
- Perfect broiling: Watch closely—the broiler can brown quickly. Move the dish away momentarily if needed.
Substitutions And Variations
- Alternative cheeses: Swap or blend Gruyère with Comté or fontina for a rich, layered flavor profile.
- Herb alternatives: Rosemary is lovely, but thyme, parsley, or chives also work beautifully.
- Creamy variation: Enhance richness by replacing a portion of the stock with milk or heavy cream.
- Vegetarian-friendly: Use vegetable stock to keep it fully vegetarian.
- Heartier additions: Fold in cooked bacon, diced ham, or spinach between layers for a more substantial casserole.
Storage Instructions
- To refrigerate: Cover leftovers tightly and store for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through (about 20–30 minutes).
- To freeze: Bake the dish fully, cool completely, then freeze in an airtight container. Let it thaw in the refrigerator overnight, then reheat covered in the oven until fully warmed through.
Nutritional Information
(Per serving — approximate)
- Calories: 278
- Fat: 10 g
- Carbohydrates: 40 g
- Protein: 10 g
(Note: If you adjust with cream or extra cheese, these values will rise.)
Serving Suggestions
These scalloped potatoes pair beautifully with:
- Roasted meats like beef, lamb, ham, or poultry
- Pair with a fresh green salad or roasted seasonal veggies for balance and brightness.
- Dinner rolls or crusty bread to soak up flavorful juices
Your Top Questions About Scalloped Potatoes with Caramelized Onions and Gruyere (Approx. 150 Words)
Can I make this ahead of time?
Yes! You can caramelize the onions up to two days ahead and store them in the refrigerator. Assemble the dish but don’t bake; bake when ready.
What can I substitute for Gruyère?
Comté, fontina, or even sharp cheddar work well. Or mix cheeses for variation.
Can I make it richer?
Absolutely! Enhance richness by replacing a portion of the stock with milk or heavy cream.
How do I prevent potatoes from turning gray?
Right after slicing, coat the potatoes generously in oil, and optionally soak them in cold water to maintain color.
How do I store leftovers?
Refrigerate covered for up to 3 days; reheat in a 350 °F oven until warmed. You can also freeze baked leftovers; thaw overnight before reheating.
What herbs work best with this recipe?
Rosemary complements well, but thyme, parsley, or chives are lovely alternatives depending on your flavor preference.
Conclusion
I hope you enjoy making—and savoring—this Scalloped Potatoes with Caramelized Onions and Gruyere recipe as much as I do. It’s one of my favorite dishes for its rich flavor, elegant layers, and surprising lightness. Whether you’re pulling it together for a holiday feast or an everyday comforting meal, this gratin brings warmth and comfort to the table. Thank you for trying it—I can’t wait to hear how it turns out for you! Wishing you joyful cooking and delicious moments shared with good company.
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Scalloped Potatoes with Caramelized Onions and Gruyere
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
Description
Scalloped Potatoes with Caramelized Onions and Gruyere is a hearty, cheesy side dish layered with Yukon Gold potatoes, sweet caramelized onions, Gruyère, and Parmesan cheese. Baked with stock and topped with fresh rosemary, it’s a flavorful, no-cream comfort dish that’s perfect for holidays or weeknight meals.
Ingredients
2 tbsp extra-virgin olive oil, divided
4 cups onions, thinly sliced
6 medium Yukon Gold potatoes (~1½ lbs), peeled and sliced 1/8 inch thick
¾ cup Gruyère cheese, grated, divided
½ cup Parmesan cheese, grated
1 tsp kosher salt
½ tsp white or black pepper
1 tsp butter (for greasing dish)
⅓ cup stock (chicken, beef, or vegetable)
1 tsp fresh rosemary, finely minced
Instructions
- Preheat the oven to 400°F (205°C).
- Caramelize the onions: In a heavy skillet over medium-high heat, warm 1 tablespoon olive oil, then add the onions. Stir to coat and cook until golden brown, about 15–20 minutes.
- Toss the potatoes: While the onions caramelize, put the sliced potatoes in a large bowl. Toss them gently with the remaining olive oil, ½ cup Gruyère, Parmesan, salt, and pepper.
- Layer the dish: Lightly butter a 2–3 quart gratin dish or 9×13 inch casserole with the teaspoon of butter. Spread a layer of caramelized onions on the bottom. Arrange the coated potatoes on top.
- Add the stock and remaining cheese: Pour the stock over the layered potatoes. Sprinkle the remaining Gruyère cheese on top.
- Bake covered: Tightly cover the dish with foil and bake for 50 minutes, or until the potatoes are fork-tender.
- Finish under the broiler: Take off the foil and broil for around 5 minutes, or until the top turns golden and begins to bubble.
- Add a final touch by scattering minced fresh rosemary over the top just before serving.
Notes
Use a mandoline for evenly sliced potatoes.
To avoid greying, coat potatoes in oil right after slicing.
You can caramelize onions up to 2 days in advance.
Swap Gruyère with Comté or fontina for variation.
For a creamier dish, substitute part of the stock with cream or milk.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1 portion (1/6 of dish)
- Calories: 278
- Sugar: 4g
- Carbohydrates: 40g
- Protein: 10g