Scalloped Potatoes with Caramelized Onions and Gruyere

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

Scalloped Potatoes with Onions and Gruyere
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

Prep Time 20 mins
Cook Time 60 mins
Total Time 80 mins
Servings 6 to 8 servings

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.

Ingredients

  • 2 tablespoons extra virgin 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 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

Method

  1. Sauté onions until golden:

    Heat 1 tablespoon 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 tablespoon 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.)

    scalloped-potatoes-gruyere-method-1
    Elise Bauer
  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.

    scalloped-potatoes-gruyere-method-2
    Elise Bauer
    scalloped-potatoes-gruyere-method-3
    Elise Bauer

    Pour stock over the potatoes. Sprinkle with remaining cheese.

    scalloped-potatoes-gruyere-method-4
    Elise Bauer
    scalloped-potatoes-gruyere-method-5
    Elise Bauer
  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.

Links:

Cheesy Scalloped Potatoes from Foodie Crush

Scalloped Potatoes with Ham from The Pioneer Woman

Four Cheese Garlic Scalloped Potatoes from Baked By Rachel

Scalloped Potatoes Gruyere Caramelized Onions
Elise Bauer
Nutrition Facts (per serving)
278 Calories
10g Fat
40g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 278
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 19%
Cholesterol 19mg 6%
Sodium 487mg 21%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 16%
Total Sugars 7g
Protein 10g
Vitamin C 18mg 92%
Calcium 206mg 16%
Iron 2mg 10%
Potassium 912mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.