Scalloped Potatoes with Caramelized Onions

These scalloped potatoes with caramelized onions are a lightened up version of one of my favorite comfort foods, potatoes gratin. 

Instead of cream, this dish calls for broth and caramelized onions to add flavor. The result? An amazingly tasty and light potato dish that goes perfectly with roast beef, ham, or lamb chops.

I made this in a 13 by 9 inch casserole dish, but I think it would be exceptionally beautiful in a 3-quart oval gratin dish. I think I need to go shopping.... 

Ingredients in these Scalloped Potatoes:

Olive Oil: For caramelizing the onions and coating the sliced potatoes. 

Onions: You'll need about four cups of sliced onions, the equivalent of two medium or 1 1/2 large onions. 

Yukon Gold Potatoes: The first time I made these potatoes, I peeled them. This time, I tried the recipe without peeling and there was no difference. Their skins are so thin that you can skip this step. 

Butter or Spray Oil: For prepping the baking pan. 

Cheeses: Gruyère and Parmesan, freshly grated. 

Salt and Pepper: For the pepper, I used white pepper, but black pepper is fine. 

Stock: I used beef, but you can use chicken, turkey, or vegetable. 

Herbs: Minced fresh thyme, rosemary, parsley, or chives, for topping the final dish. 

Process for Making these Scalloped Potatoes: 

First, caramelize the onions in a skillet with some olive oil. You don't want to get them super dark, but definitely cook them until they are well browned. This should take about 20 minutes. Spread the onions on the bottom of your baking pan. 

Next, slice the potatoes into 1/8 inch slices. A mandoline or V-slicer will come in super handy. Toss the potatoes with some olive oil, most of the Gruyère, the Parmesan cheese, salt, and white pepper. 

After that, deglaze the pan that you used to caramelize the onions with the broth. Spread the potatoes over the onions and top with the broth mixture and the rest of the Gruyère. 

Finally, bake the casserole, covered with foil, at 400 degrees F covered with foil. For the last five minutes, broil the pototoes after removing the foil. Sprinkle with herbs and serve. 

 It only took two days for the two of us to finish this dish that serves 6 to 8.

Make-Ahead: 

While you can't make this dish and bake it later because potatoes tend to darken or change color after slicing, you can caramelize the onions up to three days in advance. You can also grate the cheeses. 

Additionally, the potatoes reheat nicely at 350 degrees F. 

More Potato Recipes: 

Individual Potatoes Au Gratin

Roasted Fingerling Potatoes

Crock Pot Loaded Baked Potatoes

Smashed Potatoes

Scalloped Potatoes with Sweet Potatoes, Leeks, and Fennel

Baked Rösti

This week, the Sunday Funday group is sharing recipes for Potatoes. Who doesn't love potatoes, right? They're pretty much my favorite food group. Be sure to check out everyone's recipes. 

• Cheesy Crockpot Tater Tots by A Day in the Life on the Farm
• Flying Saucer - Toaster Sandwich /Jaffle by Sneha's Recipe
• Gnocchi and Team Gorgonzola Cream by Culinary Cam
• Matar Bateta Nu Shaak by Mayuri's Jikoni
• Potato Smiles |by Amy's Cooking Adventures
• Scalloped Potatoes with Caramelized Onions by Karen's Kitchen Stories 
• Smothered Potatoes with Sausage by Food Lust People Love

Scalloped Potatoes with Caramelized Onions

Yield: 8 servings

Author: Karen Kerr

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

These scalloped potatoes with caramelized onions are a lightened up version of one of my favorite comfort foods, potatoes gratin.

Ingredients

• 2 tablespoons olive oil, divided
• 4 cups thinly sliced onions (about two medium large onions)
• 6 medium Yukon gold potatoes (about 1 1/2 to 1 3/4 pounds)
• 1 tablespoon butter
• 3/4 cups grated Gruyere cheese, divided
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/3 cup stock (I used beef, but you can use chicken, turkey, or vegetable)
• 1 teaspoon minced fresh thyme, rosemary, parsley, or chives

Instructions

1. Preheat the oven to 400 degrees F with a rack placed in the middle.
2. Heat one tablespoon of the oil in a large skillet on medium heat and add the onions. Cook, stirring regularly, until the onions are golden brown, about 20 minutes.
3. While the onions are cooking, peel and slice the potatoes into 1/8 inch slices. Place the sliced potatoes into a large bowl and toss with the additional tablespoon of olive oil, 1/2 cup of the Gruyère, all of the Parmesan, and the salt and pepper.
4. Rub a broiler proof gratin dish or casserole (I used 9x13) with butter. Place the onions on the bottom and spread evenly.
5. Heat the pan in which you caramelized the onions, and add the broth. Deglaze the pan to get up all of the caramelized onion bits. Let cool.
6. Arrange the potatoes on top of the onions.
7. Pour the broth mixture over the potatoes.
8. Sprinkle the rest of the Gruyere over the potatoes and cover the casserole with foil or a lid.
9. Bake for about 50 minutes, until the potatoes are tender. Uncover, and broil for about 5 minutes, until the potatoes lightly brown.
10. Sprinkle with the fresh herbs.

Nutrition Facts

Calories

252

Fat (grams)

11 g

Sat. Fat (grams)

5 g

Carbs (grams)

31 g

Fiber (grams)

4 g

Net carbs

27 g

Sugar (grams)

5 g

Protein (grams)

9 g

Cholesterol (grams)

23 mg

https://www.karenskitchenstories.com/2015/01/scalloped-potatoes-with-caramelized.html

Karen's Kitchen Stories

Potatoes, caramelized onions

Side dish

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This recipe was slightly adapted from Simply Recipes.