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Caramelized Onion Scalloped Potatoes

Name: Caramelized Onion Scalloped Potatoes
Prep time: 50 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, thinly sliced; 2 cups heavy whipping cream; 4 cloves garlic, crushed; 3/4 teaspoon kosher salt; 1/2 teaspoon ground pepper; 2 sprigs fresh thyme, plus 1 teaspoon chopped fresh thyme leaves for topping; 2 1/2 lb Yukon Gold potatoes, peeled and thinly sliced; 1 1/4 cups shredded Gruyère cheese (5 oz)

1 Ratings

1 Reviews

Kitchen Tested

Prep 50 min
Total 2 hr 10 min
Servings 12

Caramelized onions and an easy homemade cream sauce make for a decadent, flavorful side dish that's miles from ordinary scalloped potatoes. We dare you to make it just once.

By Tablespoon Kitchens

Updated August 20, 2019

Ingredients

2 tablespoons olive oil
1 large yellow onion, thinly sliced
2 cups heavy whipping cream
4 cloves garlic, crushed
3/4 teaspoon kosher salt
1/2 teaspoon ground pepper
2 sprigs fresh thyme, plus 1 teaspoon chopped fresh thyme leaves for topping
2 1/2 lb Yukon Gold potatoes, peeled and thinly sliced
1 1/4 cups shredded Gruyère cheese (5 oz)

Steps

1

Heat oven to 325°F. Spray 2 1/2-quart oval casserole with cooking spray.
2

In 12-inch skillet, heat oil over medium heat. Add onion; cook 18 to 22 minutes, stirring frequently, until very soft and caramelized.
3

In 2-quart saucepan, heat whipping cream, garlic, salt, pepper and thyme sprigs to simmering over medium-high heat. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Uncover and simmer 5 minutes longer, stirring occasionally. Set aside.
4

Layer one-fourth of the sliced potatoes in bottom of casserole. Top with one-third of the caramelized onions and 1/4 cup of the shredded cheese. Repeat layers two more times. Top with remaining potatoes. Strain cream mixture, and pour evenly over potatoes. Sprinkle remaining 1/2 cup cheese on top.
5

Bake uncovered 1 hour to 1 hour 10 minutes or until potatoes are tender and mixture is bubbling and browned on top. Cool 10 minutes. Sprinkle with 1 teaspoon chopped fresh thyme leaves before serving.

Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Swap Yukon Gold potatoes for russet potatoes, if desired.
Use a mandoline slicer to thinly and uniformly slice potatoes, if desired.

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 190

Total Fat: 21g; 32%

Saturated Fat: 12g; 59%

Trans Fat: 1/2g

Cholesterol: 65mg; 22%

Sodium: 250mg; 10%

Potassium: 360mg; 10%

Total Carbohydrate: 19g; 6%

Dietary Fiber: 1g; 6%

Sugars: 3g

Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 10%; 10%

Calcium: 15%; 15%

Iron: 2%; 2%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;