Scalloped Potatoes with Caramelized Onions

Do you need an idea for a side dish to take to Thanksgiving or Easter dinner or a potluck?  Try these scalloped potatoes with a delicious twist.  Lots of Gruyere cheese and caramelized onions make them different and so good.  Most everyone loves a good potato side dish.  This one just feels a little more special and is so very tasty. Take this dish to your next special occasion and I promise it will be a hit.

You could totally substitute Swiss or Fontina cheese for Gruyere if you have trouble finding it or just don’t prefer it.  You can find Gruyere in the specialty cheese section of your grocery store.  It is basically a firm yellow Swiss cheese that has a salty and nutty flavor.  Side note:  Gruyere is perfect for fondue. 

You’ll need:  onions, potatoes (you can use Yukon Gold or Russet), Gruyere and Parmesan cheese, olive oil, butter, stock (chicken or vegetable) and fresh (or dried) rosemary.  

Start by slicing 2-3 large onions.  Heat 1 T of olive oil on medium high heat and add the onions.  Stir them up to coat with the olive oil, reduce heat to medium low and cook for about 15-20 minutes.  You’ll need to stir them occasionally so they don’t burn.  

While the onions are cooking, peel and slice 5-6 potatoes.  You’ll need to slice them pretty thin and try to make the slices consistent so that they cook evenly.   Toss the potatoes with 1 T olive oil, 1/2 c grated Gruyere, 1/2 c Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

Butter a 9×13 pan or large casserole dish and layer the onions, then the potatoes.  I layered the potatoes to make it look extra fancy.

Pour about 1/3 c of vegetable or chicken broth over the top, then add more of both cheeses and some fresh or dried rosemary.

Cover with foil and bake at 400 for about 50 minutes or until the potatoes are fork tender.  Add some extra cheese on top.  Remove the foil and turn the oven to broil and leave them in for about five more minutes to brown them a little.  You and your guests will love these!

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Scalloped Potatoes with Caramelized Onions

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Ingredients

• 2 T olive oil
• 2-3 large onions, sliced
• 4-5 large potatoes, thinly sliced
• 3/4 c Gruyere cheese, grated
• 1/2 c Parmesan cheese, grated
• 1 t salt
• 1/2 t pepper
• 1 t butter (to grease the bottom of the dish)
• 1/3 c vegetable or chicken stock
• 1 t freshly minced rosemary (or dried)

Instructions

1

Slice onions.

2

Heat 1 T olive oil in large skillet on medium high heat. Add onions and stir to coat in the olive oil.

3

Reduce heat to medium and stir the onions occasionally, cooking for 15-20 minutes.

4

While onions are cooking, peel and slice the potatoes. Try to be consistent with the slices so that they will cook evenly.

5

Toss the sliced potatoes with 1 T olive oil, salt, pepper and cheeses.

6

Butter a 9x13 dish or large casserole dish. Layer onions, then potatoes, arranging the potatoes in a pretty pattern. Pour 1/3 cup of stock over the potatoes, then top with more of both cheeses and rosemary.

7

Cover with foil and bake at 400 for 50 minutes or until potatoes are fork tender. Remove foil and turn oven to broil. Cook for about 5 more minutes or until the potatoes are golden brown.