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 large gratin dish. I think I need to go shopping....
It only took two days for the two of us to finish this dish that serves 6 to 8.
Scalloped Potatoes with Caramelized Onions
Ingredients
2 T olive oil, divided
4 C thinly sliced onions (about two large onions)
6 medium Yukon gold potatoes
1 T butter
3/4 C grated Gruyere cheese, divided
1/2 C freshly grated Parmesan cheese
1 tsp salt
1/2 tsp white pepper
1/3 C stock (I used beef, but you can use chicken, turkey, or vegetable)
1 tsp minced fresh thyme, rosemary, parsley, or chives
4 C thinly sliced onions (about two large onions)
6 medium Yukon gold potatoes
1 T butter
3/4 C grated Gruyere cheese, divided
1/2 C freshly grated Parmesan cheese
1 tsp salt
1/2 tsp white pepper
1/3 C stock (I used beef, but you can use chicken, turkey, or vegetable)
1 tsp minced fresh thyme, rosemary, parsley, or chives
Instructions
- Preheat the oven to 400 degrees F with a rack placed in the middle.
- 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.
- While the onions are cooking, peel and slice the potatoes into 1/8 inch slices (used a mandoline for even slices. I like this V-slicer too). Place the sliced potatoes into a large bowl and toss with 1/2 C of the Gruyere, all of the Parmesan, and the salt and pepper.
- Rub a broiler proof gratin dish or casserole (I used 9x13) with butter. Place the onions on the bottom and spread evenly.
- 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.
- Arrange the potatoes on top of the onions.
- Pour the broth mixture over the potatoes.
- Sprinkle the rest of the Gruyere over the potatoes, and cover the casserole with foil or a lid.
- Bake for about 50 minutes, until the potatoes are tender. Uncover, and broil for about 5 minutes, until the potatoes lightly brown.
- Sprinkle with the fresh herbs.
This recipe was slightly adapted from Simply Recipes. She also has an amazing creamy scalloped potatoes recipe that is calling my name.
