Scalloped Potatoes with Caramelized Onions

By • November 12, 2013 • 25 Comments

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Author Notes: These scal­loped pota­toes were a hit on Easter Sun­day with friends and fam­ily, so why not Thanksgiving? These are not your aver­age scal­loped pota­toes as there are deli­cious caramelized onions lay­ered in between the sliced pota­toes and cheese. A lighter ver­sion can be made with milk and a béchamel sauce instead of the whip­ping cream, see direc­tions at the end of the recipe. You can also double the recipe if you have lots of guests, making the potatoes in two 8 x 12-inch casseroles.
Katheryn's Kitchen

Food52 Review: WHO: Katheryn’s Kitchen is a Food52-er from Canada who is new to the finalists' circle.
WHAT: A gratin you’ll want to make for every holiday dinner, and beyond.
HOW: Simmer, slice, then layer everything up, lasagna-style, and bake.
WHY WE LOVE IT: With an ingredients list so short, you won't be prepared for the elegant, distinguished, utterly incredible gratin that comes out of the oven. And after you take it out, we'd guard it if we were you -- our editors went at this with spoons straight out of the dish.
A&M

Serves 6 to 8

  • 2 cups whipping cream
  • 4 crushed garlic cloves
  • 3 peppercorns
  • 3/4 teaspoons sea salt
  • 1 tablespoon oil
  • 1 large Spanish or yellow onion, thinly sliced
  • 3 large Yukon Gold potatoes (2 to 3 pounds), peeled
  • 1 cup shredded Gruyere cheese
  • 2 sprigs fresh thyme
  1. In saucepan, bring cream, gar­lic, pep­per­corns, thyme, and salt to just under boil; reduce heat to low, cover and sim­mer for 15 min­utes. Remove from heat; set aside.
  2. Heat your oven to 300° F.
  3. Mean­while, in skil­let, heat oil over medium-low heat and cook onion, stir­ring often, until light brown, about 45 min­utes. Slice pota­toes as thinly as pos­si­ble (using a man­do­line if avail­able).
  4. Layer 1/4 of the pota­toes in greased about 8 x 12-inch glass bak­ing or casse­role dish; top with 1/3 of the onion and 1/4 of the cheese. Repeat twice. Top with remain­ing pota­toes. Strain cream mix­ture over pota­toes, shak­ing casse­role to dis­trib­ute evenly. Sprin­kle with remain­ing cheese.
  5. Bake in 300° F oven on a baking sheet (to catch drips) until ten­der and a knife inserted into the dish pierces pota­toes eas­ily, 1 1/2 to 2 hours. (Make-ahead: Let cool, then cover and refrig­er­ate for up to 2 days. Reheat, tented with tin foil, in 375° F oven for 30 minutes.)
  6. Tip: For a lighter ver­sion, steep gar­lic, pep­per­corns, thyme, and salt in 2 cups of (500 mL) milk. Then make béchamel sauce: In saucepan, melt 2 tablespoons but­ter over medium-low heat. Add 2 tablespoons all-purpose flour. Cook, stir­ring, for 1 minute. Whisk in strained milk mix­ture, and sim­mer everything for 5 min­utes until slightly thickened. Pour over pota­toes.
Jump to Comments (25)

Comments (25) Questions (0)

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6 months ago sheila macdonald

Yes, I know, I google recipes with the onions caramelized to see if anyone had ever done it.

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6 months ago sheila macdonald

Great, I was wondering if you could caramelize the onions - it could only improve the flavour. I will double this for Easter. I may also add browned sliced mushrooms.

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6 months ago Katheryn's Kitchen

Actually the recipe does call for the onions to be caramelized- adding mushrooms might be nice too, I love mushrooms.

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9 months ago Sam Shepperd

Made this for Christmas dinner and it was a huge hit! Will definitly be adding this recipe to my favorites book! I doubled the recipe so we could have leftovers and it was even better the 2nd time around.

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9 months ago Katheryn's Kitchen

Thanks Sam, I'm so happy you and your family enjoyed the potatoes! I really appreciate your comments. Happy New Year! Katheryn :))))

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10 months ago Katheryn's Kitchen

Daniela- there are definitely no eggs in this recipe-it will not turn out with eggs-will curdle -sorry
Beatriz-Translated last paragraph for ligher version is:For a lighter ver­sion, steep gar­lic, pep­per­corns, thyme, and salt in 2 cups of (500 mL) milk. Then make béchamel sauce: In saucepan, melt 2 tablespoons but­ter over medium-low heat. Add 2 tablespoons all-purpose flour. Cook, stir­ring, for 1 minute. Whisk in strained milk mix­ture, and sim­mer everything for 5 min­utes until slightly thickened. Pour over pota­toes.

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10 months ago Beatriz

Hope someone could translate into English (sorry).
Step 6. For the ligntest version: Add garlic, peppercorns, thyme and salt "a un plato con uno o dos huevos batidos. Pasar todo por la batidora. Echarlo por encima a la fuente donde están las papas, cebollas y queso. Meterlo al horno, vigilando para que no se queme (puede taparse con papel de aluminio).
Many thanks

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10 months ago Daniela Bluindigo

Traslated:
Step 6. for a lighter version: In a stand mixer or blender place one or two eggs, garlic, freshly ground black pepper, thyme. Pulse to combine. Pour the mixture on the potatoes, onion and cheese. Bake. Cover with foil if it gets too brown on top.

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10 months ago Meisen

I've been making these for years. They are a family favorite.

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10 months ago Katheryn's Kitchen

Thanks Pegeen, let me know if you try making them, would love to know what you think.KK:))))

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10 months ago Pegeen

Pegeen is a trusted home cook.

This looks delicious. Congratulations!

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10 months ago Katheryn's Kitchen

Thanks so much Vanessa, hope you enjoy!

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10 months ago vvvanessa

Congrats! This looks perfect. So smart to use caramelized onions and gruyère. I can't wait to make this, and I'm not even going to wait for a holiday!

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10 months ago Katheryn's Kitchen

Thanks MM- wow Christmas dinner! It might be a nice change from mashed potatoes!

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10 months ago Meatballs&Milkshakes

Congrats! These sound amazing! Might have to try them out for Christmas dinner!

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10 months ago Katheryn's Kitchen

Many thanks Creamtea!

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10 months ago creamtea

Congrats on the Finalist nod, KK! This looks so good.

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10 months ago Katheryn's Kitchen

Thank you Cookinginvictoria!!! I'm so happy you might make these potatoes over the holidays, I hope you and your family enjoy them! I need to try your Biscotti Fritti- they look absolutely delicious, maybe this weekend! Thanks again!

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10 months ago cookinginvictoria

Warm congratulations Katheryn's Kitchen! These potatoes look and sound so delicious. This recipe is definitely going on my "to make" list for the holidays. It's great seeing a fellow Canadian as a recipe contest finalist! :)

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10 months ago Katheryn's Kitchen

Dymnyno- I know I love gruyere, a little more delicate than cheddar and is creamier in a dish like this. Thanks so much for your comment!

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10 months ago dymnyno

Yes, and I think it's much better than cheddar with potatoes.

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10 months ago dymnyno

Delicious...I love to use Gruyere whenever possible!

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11 months ago Katheryn's Kitchen

Hi there Muse, I just looked at the recipe again and forgot one step, I don't know how??? But it's there now about the layering. Sorry if there was any confusion!

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11 months ago Katheryn's Kitchen

Thanks again Muse! I know, it's a pretty decandent recipe- I love caramelized onions!