Scalloped Potatoes with Caramelized Onions and Gruyere

Side DishHolidayGluten-FreePotato

Gorgeous scalloped potatoes with caramelized onions, Gruyere and Parmesan cheeses. Perfect for holiday entertaining!

Photography Credit: Elise Bauer

One of the most requested dishes at our holiday table, for either the Christmas holidays or Easter, is this scalloped potatoes gratin with caramelized onions and Gruyere.

For this recipe I wanted a somewhat “lighter” version of the classic, so we skip the cream and bacon that you would normally find in a more traditional scalloped potatoes dish, and instead flavor the potatoes with darkly caramelized onions, nutty Gruyere cheese, some Parmesan, and sprinkling of rosemary.

With the cheese and the olive oil, it’s not exactly “skinny” but it still manages to have less than half the fat of a more traditional recipe, and is still loaded with flavor.

We also use Yukon gold potatoes, which in addition to cooking up into a beautiful shade of yellow, hold their shape better than russets, and are naturally buttery and delicious.

How to make scalloped potatoes with onions & gruyere

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.

When peeling the potatoes, try to trim them to a consistent size, that way you'll have more even sized slices to work with when you assemble them in the baking dish.

As you slice the potatoes, put them in a bowl of cold water to prevent them from turning grey. Drain and pat dry before using.


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


1 Sauté onions until golden: Heat 1 Tbsp of 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).

3 Toss sliced potatoes with olive oil, cheeses, salt, pepper: 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.

(If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.)

4 Layer onions in buttered dish, arrange potatoes on top, pour stock over, sprinkle with more cheese: 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.

5 Cover with foil and bake, then broil to finish: 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.

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Cheesy Scalloped Potatoes from Foodie Crush

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Scalloped Potatoes Gruyere Caramelized Onions

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

78 Comments / Reviews

No ImageScalloped Potatoes with Caramelized Onions and Gruyere

Did you make it? Rate it!

  • RebeccaV

    These were absolutely fantastic! I served Christmas Eve dinner for about 20 people and had to double the recipe and stack them, but they cooked up perfectly, and were eaten up by the end of the night!

  • TorontoDad

    SimplyRecipes has never let me down and this is another winner. The family loved it. The onions were the real star of this show – I think I’ll use a bit more next time. Thanks!

  • Jennifer

    Made this for Christmas dinner last night. Baked it (did not finish under the broiler) a day ahead, and then reheated the following day at 350 for 25 min, followed by 5 min under the broiler. They were awesome. For prep, I used my mandoline to slice both the potatoes and the onions, which really speeds up the process. Following the recipe exactly, with 1.5lb of 1/8″ thick sliced potatoes, these cooked in exactly the amount of time specified by the recipe. I used a cast iron gratin pan, so they also looked beautiful when they came out of the oven. Thanks for a great recipe.

  • Peggy

    I made these today with our Christmas dinner. I used butter and olive oil to caramelize the onions and cooked them over low heat for 40 minutes. I added some Gouda with the Parmesan and Gruyere. The Yukon golds are the perfect potato for this dish. It was delicious, without being as high in calories or fat as the cream and extra cheesy versions. I live at 7800 feet altitude and the oven cooking time was perfect. I will definitely make this again.

  • Anne

    Oh my…. the caramelized onions add such a lusicious flavor to this dish. Simply wonderful! Thanks Elise.


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