Cheesy Scalloped Potatoes with Caramelized Onions
Cheesy Scalloped Potatoes with Caramelized Onions, the ultimate holiday side dish. These potatoes are creamy, cheesy, and seasoned simply for a potato casserole that everyone really loves. The thinly sliced potatoes melt into a creamy, cheesy sauce. The top brown up in the oven adding a bit of crunch. Together these creamy crunchy potatoes are so delicious. They’re simple to make and always a crowd favorite.
Equipment
Ingredients
- 3 tablespoons salted butter
- 1 yellow onion thinly sliced
- kosher salt and black pepper
- 1/4 cup dry white wine such as Pinot Grigio
- 1 clove garlic chopped
- 1 tablespoon chopped fresh thyme
- 2 cups heavy cream
- 1 cup whole milk
- 1 pinch cayenne
- 3/4 cup shredded Gruyere cheese
- 3/4 cup shredded cheddar cheese
- 6 russet or Yukon gold potatoes cut into 1/8-inch-thick slices
Instructions
- Preheat the oven to 350° F.
- Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.
- Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from the heat.
- Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 milk mix, then 1/3 of the potatoes, and then the remaining onions. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.
- Cover and bake 1 hour 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.
Notes:
- To make Ahead: prepare and bake through step 5 but stop cooking after 2 hours. Let chill, then cover, and keep in the fridge for up to 4 days. Before baking, bring the dish to room temperature, add the cheddar cheese, and bake another 20-30 minutes.
Tried this recipe?Let us know how it was!
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.