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