Scalloped Potatoes with Caramelized Onions and Gruyere

A few years ago my father announced to his now very grown kids that he would no longer be participating in Christmas gift exchanges and encouraged us to follow his lead. As Scrooge-like as this may sound, it has turned out to be quite the blessing. Instead of racing around the week before Christmas stressing over buying presents for our grown family members, who quite frankly are in no need of additional material possessions, we focus on holiday meal planning instead. We love prime rib for Christmas dinner and seafood for Christmas eve . All the sides are open for discussion, as well as the desserts.

This year we decided to do a variation of a classic scalloped potatoes to go along with the beef. In this recipe we skip the cream and bacon, but instead flavor the potatoes with caramelized onions, nutty Gruyere cheese, Parmesan, and a light sprinkling of rosemary to finish.

I wanted a “lighter” version of scalloped potatoes. With the cheese and olive oil it’s not exactly a “skinny” recipe, but it does have what looks to be less than half the fat of the classic, and still has loads of flavor. We’re also using Yukon gold potatoes, which are naturally buttery and delicious, and hold their shape well when cooked liked this.

Scalloped Potatoes with Caramelized Onions and Gruyere Recipe

• Prep time: 20 minutes
• Cook time: 1 hour
• Yield: Serves 6 to 8

Save time by peeling and slicing the potatoes while the onions are cooking.

Yum

Ingredients

• 2 Tbsp olive oil
• 4 cups thinly sliced onions (sliced crosswise, see how to slice onions )
• 6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
• 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
• 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 teaspoon finely minced fresh rosemary

Method

1 Heat 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.

2 Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

3 Butter a large gratin dish or 9x13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese.

4 Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

Sprinkle with minced rosemary to serve.

Source: http://www.simplyrecipes.com/recipes/scalloped_potatoes_with_caramelized_onions_and_gruyere/