Scalloped Potatoes with Caramelized Onions

November 12, 2013
4 Ratings
Photo by James Ransom
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

Test Kitchen Notes

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. —The Editors

  • Serves 6 to 8
  • 2 cups whipping cream
  • 4 crushed garlic cloves
  • 3 peppercorns
  • 3/4 teaspoon 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
In This Recipe
  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.

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