One of the most requested dishes at our holiday table, for either the Christmas holidays or Easter, is this scalloped potatoes gratin with caramelized onions and Gruyere.
How to Make Scalloped Potatoes With Onions and Gruyere
For this recipe I wanted a somewhat "lighter" version of the classic, so we skip the cream and bacon that you would normally find in a more traditional scalloped potatoes dish, and instead flavor the potatoes with darkly caramelized onions, nutty Gruyere cheese, some Parmesan, and a sprinkling of rosemary.
With the cheese and the olive oil, it's not exactly "skinny," but it still manages to have less than half the fat of a more traditional recipe, and it's still loaded with flavor.
We also use Yukon gold potatoes, which in addition to cooking up into a beautiful shade of yellow, hold their shape better than russets, and are naturally buttery and delicious.
What Are Scalloped Potatoes?
Scalloped potatoes are thinly sliced potatoes, arranged in a casserole, and covered in a creamy sauce. The creamy sauce can contain cheese, although it doesn't have to. The name "scalloped" doesn't have anything to do with the potatoes. It comes from the shape of the dish originally used to prepare potatoes this way.
Cooks often use the terms scalloped potatoes and au gratin potatoes interchangeably, but au gratin should technically contain a top crust, sometimes made from ingredients like cheese or breadcrumbs. We top our Potatoes Au Gratin recipe with breadcrumbs. Our Creamy Scalloped Potatoes recipe — which is cheesier than this recipe — has no topping.
Make-Ahead Scalloped Potatoes
Do not assemble ahead of time and leave unbaked or the potatoes will brown. To get a jump start on this recipe, caramelize the onions up to 2 days ahead of time and refrigerate them, tightly covered, until you assemble the casserole.
You can make the casserole ahead of time and bake it completely since it reheats beautifully. Allow the casserole to cool, cover with foil, and refrigerate up to 1 day. Reheat at 350°F, covered loosely in the foil, for about 45 minutes, or until it's heated all the way through.
More Holiday-Worthy Potato Recipes
- Duchess Potatoes
- Make-Ahead Mashed Potatoes
- Bourbon Mashed Sweet Potatoes
- Twice Baked Potatoes
- Crispy Hasselback Potatoes
Scalloped Potatoes with Caramelized Onions and Gruyere
Save time by peeling and slicing the potatoes while the onions are cooking.
It helps to use a food processor’s slicing disc or mandoline to slice the potatoes to even thicknesses.
As you slice the potatoes, put them in a bowl of cold water to prevent them from turning gray. Drain and pat dry before using.
2 tablespoons extra virgin olive oil, divided
4 cups thinly sliced onions, sliced crosswise
6 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced 1/8 inch thick (see recipe note)
3/4 cup grated Gruyere cheese, divided
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon white pepper (or black pepper if that is what you have)
1 teaspoon butter, for greasing the baking dish
1/3 cup stock (chicken, beef, or vegetable)
1 teaspoon finely minced fresh rosemary
Preheat the oven:
Preheat the oven to 400°F.
Caramelize the onions:
Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
Toss the sliced potatoes with olive oil, cheese, salt, and pepper:
Put the sliced potatoes in a large bowl and gently toss with 1 tablespoon of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.
(If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.)
Layer the onions and potatoes in the casserole, add the stock, and sprinkle with remaining cheese:
Butter a large gratin dish or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
Arrange the sliced, cheese-coated potatoes in a pattern over the onions.
Pour stock over the potatoes. Sprinkle with remaining cheese.
Cover with foil and bake:
Cover with aluminum foil and bake for 50 minutes (or until fork tender).
Broil to finish:
Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
Sprinkle with minced rosemary to serve.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 4g||16%|
|Total Sugars 7g|
|Vitamin C 18mg||92%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|