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They’ve been a big hit at holiday parties for the past couple of years. They taste good the next day also.
These potatoes are Excellent! I followed the recipe as stated. My family loved them. Making them again for Easter.
Forgot to take a pic. But it was really good. Cut the recipe in half. Covered it with foil for the first 30 minutes. Then uncovered it to let it brown. Yummy!
This is a great recipe. I usually make half and it turns out great.
Has anyone made this with russet potatoes? I have a huge bag and hate to go buy more potatoes if I don’t have too. (And what am I going to do with 15 lb of russets from Costco!??)
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!
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!
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.
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.
Oh my…. the caramelized onions add such a lusicious flavor to this dish. Simply wonderful! Thanks Elise.
I made this tonight. Turned out perfectly!
Will These reheat nicely if I make them the night before?
Hi Angela, I’ve made them the night before and they reheated beautifully!
I smells wonderful but I sliced the potatoes thin and I am baking them in the 400F oven. It’s been 1 1/2 and they are still not done. I followed the directions: covered with aluminum etc. Used Yukon Gold potatoes etc. Still in the oven after 1 hour and a half. I guess it will get done eventually. Can’t wait..
Just made these today for Easter dinner. Absolutely delicious. The onion layer was went so perfectly with the cheesy potatoes. Before broiling I was a little concerned there was too much liquid in the pan, but then it browned right up and was picture perfect.
What’s the best way to make this if I’ll have a ham in the oven at 325? Could I make ahead and reheat? Should I save any of the steps for when reheating?
Hi Francesca, yes, if you have one oven that needs to be used for both dishes, I would make ahead and reheat.
Can you please share the required amount of potatoes in weight? It looks like such a delicious recipe! Thank you so much.
Hi Janice, about 1 1/2 pounds.
One word – Gruyere! Oh yum.
Going to try making these in individual ramekins so I can cook them in individual portions and freeze some for later. Life is tough cooking for only two!
I suggest trying a couple different gruyeres before you set out on this adventure. The taste can vary quite a bit between brands. There was one that I ended up throwing out because I just didn’t like the flavor.
For those unfamiliar with Gruyere, it’s a close relative to Emmentaler but with a stronger, nuttier flavor. Most Americans know Emmentaler as “Swiss cheese” but I wouldn’t call the stuff Americans eat Emmentaler.
I buy the gruyere I use for this dish at Costco and it tastes really great.
I’m not sure about the amount of potatoes…. I used 6 med sized potatoes and I had so many slices that I had to have two layers in a typical size casserole dish! I hope this won’t be a problem when cooking? Maybe my slices were too thin?
Your casserole will take longer to cook with two layers. You risk overcooking some potatoes while others are undercooked.
Cooking at a lower temp for a longer time will help get the heat to the far away places without too much drying out…especially since the dish is covered.
I usually cook beef roasts at a low temp (200F 1hour/pound). That will give you a roast that’s the way you want it cooked through instead of cooking with high heat and then having the outside well done and the inner core rare. You still need a spikey meat thermometer to get the doneness you want and put it under the broiler a bit at the end if you want a crispy outside. Obviously a beef roast is not scalloped potatoes. I am just saying there may be another way to cook your double layer casserole.
If you have a cake tester (I don’t mean little kids)…or even just a nail, you can easily and inconspicuously check the potatoes for doneness. A fork will work for that as well.
I thought that once you add cheese to scalloped potatoes, they were called au gratin potatoes???
So some say. But gratins don’t necessarily have cheese, the topping could be just breadcrumbs. And “scalloped” originally had to do with the shape of the dish. The terms “scalloped potatoes” and “potatoes au gratin” are often used interchangeably, so I’m not splitting hairs over this one. See more about the origins of gratin in the Wikipedia.