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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 Comments

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. MORE+ LESS-

By Tablespoon Kitchens

Updated May 7, 2019

Ingredients

tablespoons olive oil

large yellow onion, thinly sliced

cups heavy whipping cream

cloves garlic, crushed

3/4

teaspoon kosher salt

1/2

teaspoon ground pepper

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

Hide Images

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.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 190

% Daily Value

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;