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 RecipePrint
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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