Name: Scalloped Potatoes with Caramelized Onions and Gruyere
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 tablespoons extra virgin olive oil -; 4 cups thinly sliced onions (sliced crosswise, see how to slice onions ) -; 6 medium-small Yukon gold potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline) -; 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup -; 1/2 cup grated Parmesan cheese -; 1 teaspoon salt -; 1/2 teaspoon white pepper (or black pepper if that is what you have) -; 1 teaspoon of butter to butter the gratin or casserole dish -; 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option) -; 1 teaspoon finely minced fresh rosemary -

Scalloped Potatoes with Caramelized Onions and Gruyere

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Scalloped Potatoes with Caramelized Onions and Gruyere

1. 2 tablespoons extra virgin olive oil -

2. 4 cups thinly sliced onions (sliced crosswise, see how to slice onions ) -

3. 6 medium-small Yukon gold potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline) -

4. 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup -

5. 1/2 cup grated Parmesan cheese -

6. 1 teaspoon salt -

7. 1/2 teaspoon white pepper (or black pepper if that is what you have) -

8. 1 teaspoon of butter to butter the gratin or casserole dish -

9. 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option) -

10. 1 teaspoon finely minced fresh rosemary -

How to cook deliciously - Scalloped Potatoes with Caramelized Onions and Gruyere

1. Stage

Preheat the oven: Preheat the oven to 400°F.

2. Stage

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.

3. Stage

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.)

4. Stage

Layer the onions and potatoes in the casserole, add the stock, and sprinkle with remaining cheese: Butter a large gratin dish (2 to 3-quart capacity) 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.

5. Stage

Cover with foil and bake: Cover with aluminum foil and bake for 50 minutes (or until fork tender).

6. Stage

Broil to finish: Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned. Sprinkle with minced rosemary to serve. Did you love the recipe? Give us some stars and leave a comment below!