Description
Delight your taste buds with scalloped potatoes featuring caramelized onions and Gruyere cheese. This refined twist on a classic side dish marries tender layers of Yukon gold potatoes with sweet, golden-brown onions and rich, creamy Gruyere. Perfect for holiday gatherings or casual dinners, this dish is simple to prepare yet offers an impressive presentation that will wow your guests. The absence of béchamel makes it a lighter option without sacrificing that indulgent, creamy texture you crave. Elevate your next meal with this irresistible comfort food!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 4 cups thinly sliced onions
- 6 medium-small Yukon gold potatoes, peeled and thinly sliced (about 1 1/2 pounds)
- 3/4 cup grated Gruyere cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper (or black pepper)
- 1 teaspoon butter (for greasing the dish)
- 1/3 cup chicken, beef, or vegetable stock
- 1 teaspoon finely minced fresh rosemary
Instructions
- Preheat your oven to 400°F.
- In a sauté pan, heat olive oil over medium-high heat and add sliced onions. Cook for about 15 to 20 minutes until golden brown.
- In a large bowl, toss sliced potatoes with remaining olive oil, half of the Gruyere, Parmesan cheese, salt, and pepper.
- Butter a gratin dish and layer caramelized onions at the bottom, followed by the potato mixture. Pour stock over the top and sprinkle with remaining cheese.
- Cover with foil and bake for approximately 50 minutes until fork-tender. Remove foil and broil for an additional 5 minutes until golden brown.
- Sprinkle with minced rosemary before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg