Caramelized Onion and Gruyere Cheese Scalloped Potatoes
Caramelized Onion and Gruyere Cheese Scalloped Potatoes
Ingredients
For the Caramelized Onions
- 3 yellow onions, peeled, halved, and thinly sliced
- 2 tablespoons olive oil
- 1/4 cup red wine
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Herb Cream Sauce
- 2 cups heavy whipping cream
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 4 ounces Gruyere cheese, grated, divided
- 2 ounces sharp cheddar cheese, grated, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Potatoes and Garnish
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced yellow onions, salt, and pepper. Cook, stirring occasionally, for 25-35 minutes, or until the onions are deeply caramelized to a rich brown color. This process requires patience to achieve the desired sweetness and depth of flavor.
⏱️ 35 min
- 3
Once onions are caramelized, add the red wine to the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated. Remove the caramelized onions from the pot and set aside.
⏱️ 5 min
- 4
Using the same pot (do not clean), pour in the heavy whipping cream. Add the chopped fresh rosemary and thyme. Bring the cream to a gentle simmer over medium-low heat, stirring occasionally.
⏱️ 5 min
- 5
Reduce the heat to low. Add 3 ounces of the grated Gruyere cheese and 1 1/2 ounces of the grated sharp cheddar cheese to the warm cream. Whisk continuously until the cheeses are completely melted and the sauce is smooth. Season with salt and pepper to taste. Remove from heat.
⏱️ 5 min
- 6
Spread a thin layer (about 1/4 cup) of the cheesy herb cream sauce evenly over the bottom of the prepared baking dish.
⏱️ 2 min
- 7
Arrange one-third of the thinly sliced potatoes in an overlapping pattern over the cream sauce. Ladle about one-third of the remaining cream sauce over the potatoes. Spread half of the caramelized onions evenly over the cream and potatoes.
⏱️ 5 min
- 8
Repeat the layering: another third of the potatoes, followed by another third of the cream sauce, and then the remaining caramelized onions. Finish with the last third of the potatoes and the remaining cream sauce.
⏱️ 5 min
- 9
Top the entire dish generously with the remaining 1 ounce of Gruyere cheese and 1/2 ounce of sharp cheddar cheese.
⏱️ 2 min
- 10
Cover the baking dish loosely with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
⏱️ 60 min•🌡️ 375
- 11
Let the scalloped potatoes rest for 10-15 minutes before serving. Garnish with freshly chopped chives.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion and Gruyere Cheese Scalloped Potatoes
Ingredients
For the Caramelized Onions
- 3 yellow onions, peeled, halved, and thinly sliced
- 2 tablespoons olive oil
- 1/4 cup red wine
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Herb Cream Sauce
- 2 cups heavy whipping cream
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 4 ounces Gruyere cheese, grated, divided
- 2 ounces sharp cheddar cheese, grated, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Potatoes and Garnish
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced yellow onions, salt, and pepper. Cook, stirring occasionally, for 25-35 minutes, or until the onions are deeply caramelized to a rich brown color. This process requires patience to achieve the desired sweetness and depth of flavor.
⏱️ 35 min - 3
Once onions are caramelized, add the red wine to the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated. Remove the caramelized onions from the pot and set aside.
⏱️ 5 min - 4
Using the same pot (do not clean), pour in the heavy whipping cream. Add the chopped fresh rosemary and thyme. Bring the cream to a gentle simmer over medium-low heat, stirring occasionally.
⏱️ 5 min - 5
Reduce the heat to low. Add 3 ounces of the grated Gruyere cheese and 1 1/2 ounces of the grated sharp cheddar cheese to the warm cream. Whisk continuously until the cheeses are completely melted and the sauce is smooth. Season with salt and pepper to taste. Remove from heat.
⏱️ 5 min - 6
Spread a thin layer (about 1/4 cup) of the cheesy herb cream sauce evenly over the bottom of the prepared baking dish.
⏱️ 2 min - 7
Arrange one-third of the thinly sliced potatoes in an overlapping pattern over the cream sauce. Ladle about one-third of the remaining cream sauce over the potatoes. Spread half of the caramelized onions evenly over the cream and potatoes.
⏱️ 5 min - 8
Repeat the layering: another third of the potatoes, followed by another third of the cream sauce, and then the remaining caramelized onions. Finish with the last third of the potatoes and the remaining cream sauce.
⏱️ 5 min - 9
Top the entire dish generously with the remaining 1 ounce of Gruyere cheese and 1/2 ounce of sharp cheddar cheese.
⏱️ 2 min - 10
Cover the baking dish loosely with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
⏱️ 60 min•🌡️ 375 - 11
Let the scalloped potatoes rest for 10-15 minutes before serving. Garnish with freshly chopped chives.
⏱️ 15 min