Simplicity is the name of the game in this recipe for Cheesy Scalloped Potatoes. A handful of uncomplicated ingredients come together to make a surprisingly indulgent side dish. After bubbling away in the oven, it is ready to accompany any meal, whether it be an elegant holiday roast or a simple weeknight dinner for the family. Here, handfuls of nutty cheeses melt together with buttery caramelized onions and tender Yukon Gold potatoes to create a rich and satisfying potato dish.
The first (and arguably the most important) step is caramelizing the onions—this step will make a big impact on the final flavor of the dish. It takes some time for the onions to break down and become truly golden brown—always longer than you expect and always longer than most recipes lead you to believe, but it is time very well spent. For the best results, start by sautéing a thinly sliced sweet onion (shallots or regular red or yellow onions work just as well) in a mixture of butter and extra-virgin olive oil. Butter makes the onions more flavorful and encourages deep caramelization, but the addition of olive oil helps keep the onions from browning too much, too fast.
This recipe uses buttery Yukon Gold potatoes as the base. Yukon Golds are quite a bit less starchy than your average russet potato. When baked, they come out light and creamy, yet are still starchy enough to soak up all of the rich cream sauce. The sauce itself is not complicated either. Fresh thyme sprigs, a clove of grated garlic, and a few generous cracks of black pepper infuse the warm heavy cream that gets poured over the sliced potatoes.
Scalloped potatoes do not always include cheese. Some get all of their rich flavor from just the cream sauce, but this recipe is packed with plenty of ooey gooey cheese goodness. Because let’s be honest—what are creamy baked potatoes without melted cheese? To keep it simple, two types of sharp, nutty cheese are incorporated into this dish—Gruyere and Parmigiano Reggiano. Gruyere adds richness and creaminess, while Parmigiano adds sharpness and saltiness—both are perfect melting cheeses, which is ideal for this dish since it spends over an hour in the oven. Once the cheese fully melts, it will start to bubble and brown during the last few minutes of baking. If you want to try something new, switch it up with some other cheese substitutes. A sharp white cheddar or Jarlsberg works well in place of the Gruyere; they are both great for melting and have a similar kick. Grana Padano or Pecorino Romano add a similar salty bite as Parmigiano.
While you’re at it, try swapping out the thyme sprigs for other seasonal herbs that you may find growing in your garden or lining the stalls of your local farmers' market. Thyme adds a very delicate floral note, but a few sprigs of fresh rosemary or sage will add a more robust, earthy flavor. —Riley Wofford
These feel like such a treat—and have so much going for them beyond their creaminess (which I feel like many scalloped potatoes lack: dimension beyond richness!). The caramelized onions infuse the whole thing with a deep savoriness. —Food52
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