Scalloped Potatoes with Caramelized Onions and Gruyere

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.

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Yield: Serves 6 to 8

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 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

Method

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.)

scalloped-potatoes-gruyere-method-1

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 scalloped-potatoes-gruyere-method-3

Pour stock over the potatoes. Sprinkle with remaining cheese.

scalloped-potatoes-gruyere-method-4 scalloped-potatoes-gruyere-method-5

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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Comments

  • Sue McCarthy

    They’ve been a big hit at holiday parties for the past couple of years. They taste good the next day also.

    xxxxxyyyyy

  • Debbie

    These potatoes are Excellent! I followed the recipe as stated. My family loved them. Making them again for Easter.

    xxxxxyyyyy

  • Rose

    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!

    xxxxxyyyyy

  • Pia

    This is a great recipe. I usually make half and it turns out great.

    xxxxxyyyyy

  • Pamela

    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!??)

  • 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.

    xxxxxyyyyy

  • Audrey Sheppard

    I made this tonight. Turned out perfectly!

  • Angela

    Hi, a
    Will These reheat nicely if I make them the night before?

    • Elise Bauer

      Hi Angela, I’ve made them the night before and they reheated beautifully!

  • Marie

    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..

  • M

    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.

    xxxxxyyyyy

  • Francesca Weldon

    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?

    • Elise Bauer

      Hi Francesca, yes, if you have one oven that needs to be used for both dishes, I would make ahead and reheat.

  • Janice

    Can you please share the required amount of potatoes in weight? It looks like such a delicious recipe! Thank you so much.

  • Brian

    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!

    • Athena

      I agree

  • Fork Lift Operator

    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.

  • S

    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?

    • Fork Lift Operator

      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.

  • Susan Trainor

    I thought that once you add cheese to scalloped potatoes, they were called au gratin potatoes???

    • Elise Bauer

      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.

  • Bernice Singleton

    Made these tonight’s for Christmas dinner. They were delicious. Prepared them this morning and refrigerated them until baking time. Let it sit on the counter for a half hour to bring to room temperature. Will definitely make them again.

  • Toni

    I am planning to make this Scalloped potato recipe but generally like to leave the skins on red potato & yukon’s. Would there be an issue in leaving the skins on for this particular recipe?

    • Elise Bauer

      Hi Toni, I don’t see an issue with leaving the skins on.

      • Fork Lift Operator

        When I make potato skins using Russets all I do is rinse off any loose dirt but otherwise I don’t scrub the potato at all. I’ll bake the potatoes with a little olive oil and salt. I really like the chewy skins, especially once you get all the sour cream, cheddar, bacon and chive action going.
        I grew up with Russets. That’s all my mom had/used. I use Yukes once in a while but can’t say specifically for this recipe that there’s any issues with leaving the skins on. I agree with Elise. I don’t see any reason why you couldn’t, or shouldn’t. The skins are more nutritious.

  • Matthew

    What do you think about shallots instead of onions?

    • Elise Bauer

      Hi Matthew, shallots would be great! You don’t need to cook them as long, or at as high of a temp as onions though, so watch them while you cook them so they don’t dry out or burn.

  • Not Happy

    I tried these today and after 21/2 hours cooking they did not cook! Very disappointing I will not be recommending this to anyone!

    • Elise Bauer

      Sounds like perhaps your oven isn’t working properly.

      • Lori

        I am curious at what altitude No Happy lives, as that can drastically affect cooking times. If above 3500 ft , make sure to cover very tightly with foil or it will take forever to cook.

      • Fork Lift Operator

        An infrared thermometer is great for checking the temperature of an oven. It also shows you how dramatically different the temp can be between the top and bottom of the oven. Take a couple readings, top and bottom. It’s also great for getting your pancake griddle to that perfect 375 degrees F. No more wasting the first batch of pancakes because your temp is too hot or too cold.

        The only gotcha I’ve found with infrareds is they may not give you a correct reading with liquids. I was making ice cream and was heating the custard to what I thought was 170F. When I noticed it was starting to bubble I checked it with a Thermapen and discovered the real temp was 190. My custard was starting to curdle. The ice cream was still edible but the texture was not what it should have been.

    • Brian

      The recipe listed both the Fahrenheit temp (400F) and the Celsius temp (205C). Are you sure you set your oven to the right temperature? If you tried cooking potatoes at 205F, I’m not surprised they didn’t finish in 2 1/2 hours.

  • Fran

    Hello Elise! My Thanksgiving dinner was so delicious – from the scalloped potatoes, Mom’s stuffing, the brocolli casserole, and the best cheesecake with raspberry sauce ever! Banana bread for a breakfast treat – which is now my go-to banana bread – so easy and comes out of the oven perfect every time! I have passed on your website to the other cooks in my life! Thanks!

    xxxxxyyyyy

    • Elise Bauer

      Hi Fran, wow, so many recipes, I’m delighted they all worked so well for you! Happy Thanksgiving!

  • Elizabeth

    Also, I did assemble mine the day before with no problems.

  • Elizabeth

    This dish was, hands down, the star of my Thanksgiving dinner. So easy, so unusual, so flavorful, such a refreshing change from bland, over-rich cream-based potato dishes. Thank you, Elise!

    xxxxxyyyyy

  • Crystal

    Mine turned out very watery. Disappointing. My potatoes also started to turn blackish after only being prepped for about 4 hours ahead.

    • Fork Lift Operator

      The black potatoes have nothing to do with the recipe. You can eliminate the blackening by rinsing the raw, peeled potatoes in cold water and then keeping them submerged in water, preferably in the fridge. You’re rinsing away some of the starch. Continue rinsing until the water is clear.

      I’m guessing you were using Russets. Potatoes are generally divided into two categories, starchy and waxy. Russets are very starchy. Russets along with Yukon Golds are the preferred potatoes for mashed. Yukons are a little less starchy so they might not blacken as much but I’m not sure. I generally use russets for mashed, homemade potato chips or French fries but many people swear that Yukes are better. The Russets may absorb cream and butter better.

      The waxy potatoes are generally better for soups or potato salad, things where you don’t want the potatoes to self destruct.

      I believe Yukons are classified as waxy. Like tomatoes, there’s zillions of varieties but most stores will carry the Russets and Yukon Golds.

  • Jody

    Is there a weight estimate available for the potatoes? I don’t know if I’ll be able to find Yukon potatoes or ‘medium’ potatoes.

  • Julie Moser

    I am so excited to try this dish for the holidays, but I don’t have a mandoline. Think I can pull this off by hand?

    • Elise Bauer

      Hi Julie, I think so, just try to cut thin slices. Put the sliced potatoes in a bowl of water as you slice them so that they don’t turn color.

  • Holly

    Cannot make the day before! I just went to the fridge to get them out (covered in fridge overnight) and the potatoes are all blackish! I have to throw the whole thing in the garbage! After all my efforts, I’m so disappointed.

    • Elise Bauer

      Hi Holly, that’s bizarre! I’ve assembled them in advance several times without an issue. Did you cover the potatoes with the cheese and then plastic wrap before putting in the fridge? Did you try cooking them anyway to see what happened? Did you use Yukon Gold potatoes?

    • Shirley Lindsey

      Raw potatoes that are not immersed in water or milk of something will always turn black. Trim off the black part; they are just drying out where they are uncovered. It does not hurt the rest of the dish.

      • Fork Lift Operator

        Yep. If you leave peeled potatoes uncovered they will turn black. Rinse away the excess starch with cold water and keep submerged.

        Standard procedure for French fries is cutting the potatoes and leaving in a bowl of water in the fridge overnight…no blackening whatsoever.

        You’ll also notice the potatoes harden (crisp) as they absorb water. This trick also helps freshen wimpy wilted veggies from the market…celery is a classic example. Lettuce is another one. When you buy lettuce, pick it up to check if it feels heavy for its size. That indicates it hasn’t dried out too much and is likely fresher. I’ll trim the stem back a bit and place the head of lettuce in a bowl of water so I have crispy lettuce later when I go to use it.

  • Ashley

    I made this dish last year for Thanksgiving, my family loved it. They loved it so much they couldn’t stop talking about it when we spent Christmas together. The insisted I make it every year.
    Thank you!!

    xxxxxyyyyy

  • W Ryan

    This was delicious. I have a question however. Why do the potatoes always take twice as long to cook as the recipe calls for? I used yukons, thin slices, and they were boney after 90 minutes!!

    • Elise Bauer

      Good question. I don’t know. I’ve made this recipe several times without an issue. Perhaps the potatoes need to be sliced more thinly? I slice the potatoes about 1/8-inch thick, which is fairly thin. It could also be something to do with your particular oven. Are you storing your potatoes in the refrigerator instead of in the pantry? They should start at room temp (potatoes do not need to be stored in the refrigerator).

      • Fork Lift Operator

        I think scalloped potatoes are supposed to still have a little “backbone” after cooking…not ending up mushy like you would expect with Russets.
        That’s kind of the difference between a soup potato and a mashing potato. A waxy potato could end up being “boney”. I think that’s the way scalloped potatoes are supposed to be. If they’re rock hard, yeah, that may be a problem. I would expect some variation even among Yukon Golds. Yours just might be a little different…as the wine aristocrats would say, yours may have a different terroir…or moisture content. When I buy potatoes I always look for the hard ones. A spongy potato is probably an old dehydrated potato.

  • Maureen Jones

    reethe recipe calls for onion cut crosswise and the instruction link says when carmelizing onions, slice lengthwise and when using in salad, etc, cut crosswise. Why the disparity?

    • Elise Bauer

      Hi Maureen, typically when you are caramelizing onions, as in for a French onion soup, you want the onions to maintain some of their structural integrity. This is why traditionally, when you cut onions for caramelizing them, you cut them lengthwise. In this scalloped potato recipe, we want the onions to break down more, so for this reason we are cutting them crosswise.

  • Christian

    These look wonderful … thank you! Might be even better with Comte cheese instead of Gruyere. I’ll send along a recipe for “Make Ahead Mashed Potatoes” that really can be made the day before, or even two days ahead. Very handy for holidays.

  • Nancy

    Elise – I’m wondering if you have tried making these in a slow cooker since Shawn asked about it at Christmas? Is there any way to follow up with him or L.D. to see if they did, especially about the cooking time?

    • Elise Bauer

      I have not! But if anyone reading has, please feel free to chime in.

  • linda smart

    going to make these on easter sunday,,do you think i can prepare it all on saturday, and then actually bake it on sunday,,,or should i bake it all on satuday and just reheat on sunday…thanks…the picture looks great,,hope mine turns out like this..

    • Elise Bauer

      Hi Linda, I’ve put everything together the day before and baked it the day of, and it was great!

  • Andy

    Thank you for this recipe, Elise! It will now be one of my two favorite scalloped potatoes recipes. The addition of the caramelized onions and the use of the gruyere/parmesan combination were strokes of genius! (I must say, however, I did add a little cream along with the chicken stock. Old habits are hard to break.) Thanks again!

    • Liz

      These were phenomenal! I did the same as Andy and added just a little bit of heavy cream as well but they really don’t need it. I much prefer this version to the usual au gratin style, and my fiance literally could not stop raving. He asked me to make them again for Easter this weekend! Thank you so much- I can’t wait to try some more of your recipes.

  • Lee McKeon

    Belated follow up to my trying this recipe on Christmas… FANTASTIC!!

    xxxxxyyyyy

  • Hope

    Made it with what I had on hand and it was scrumptious! Put it under the broiler for just a tiny bit of color. Served with ham. Couldn’t have been more easy. This is a keeper I’m printing out now for the recipe file. Thank you!

    xxxxxyyyyy

  • Hope

    I put mine under the broiler for a minute or two to brown it up! Scrumptious!

  • Sarah

    Holy moly mother of God, these were dammed good scalloped potatoes. I woke up Christmas Eve, saw this recipe in my email box and said to my mother, “This is what we are doing for Christmas!” I hied myself off to the store, fought my way through panicky shoppers to get to the gruyère (I substituted Romano for the Parm because they were out of blocks – so weird) and everything went off without a hitch.

    I baked it in a quiche dish so it looked just as elegant as the photos, and everyone raved. It was the star of the meal, IMO. I can’t wait to make it again!

    • Elise Bauer

      I’m so glad you liked it Sarah! I made a batch for our Christmas feast too and everyone gobbled it up. :-)

  • Kate

    A huge “Thank You” for this recipe. We made it exactly as written (but for the rosemary at then end) and LOVED it. We’re already talking about making it again, being a little more generous with the caramelized onions. It had such a great, rich flavor without the over-the-top richness of classic gratins.

  • Shawn

    How do you think these would hold up doing them in the crockpot instead of the oven?

    • Elise Bauer

      No idea, your guess is as good as mine!

    • L.D.

      I don’t see why you couldn’t use a crockpot for these potatoes, I roast whole 5lb chickens in mine and the other day I baked a loaf of Irish Beer Bread in it. The only drawback is the top won’t brown but you could pop it in a 375* oven for a few minutes. What I’m going to try is my heat gun to brown dishes like the whole chicken and such, if that works it will be faster and cheaper than warming an oven just to brown an entree. You’ve got to take into consideration (and pity) I’m a guy, occasionally I’ll drag something into the kitchen from my workshop. I hear Martha Stuart is gunning for me like a rabid dog for some of my unorthodox tactics I do in the mess haul. Bon Appetite, Adios n’ Hasta La Bye Bye! And Martha, Nanner, Nanner, Nanner!

  • Arlene

    Hi Elise, and thanks for another great recipe idea. Is there a good substitute for the Gruyere? I simply cannot find it here in Israel! A very Merry Christmas to you and your family.

    • Kat

      I’m not Elise, but have a suggestion – comte, if you can find it, will substitute just fine. Emmantalier would probably also be fine. Any swiss would *probably* work taste-wise, but the texture might be a little funky.

      Good luck!

    • Julie

      Elise may have a different suggestion but I’ve always had good luck with substituting with Jarlsberg or Emmentaler.

  • Juliana

    Do you think this could be made ahead? If so, how? My mom and I are hosting Christmas dinner and we are trying to choose dishes that allow for the work to be done before the company shows up so that we can enjoy our guests!

    • Elise Bauer

      Hi Juliana, we made a batch 2 days ago and I reheated some tonight for dinner and it was wonderful! I’m thinking you could easily make the whole thing ahead and reheat before serving.

      • Holly

        Do you think I could prepare it in the morning and then would it keep for maybe 5-6 hours to serve later that same day?

        • Elise Bauer

          Sure! This dish reheats exceptionally well.

          • Holly

            What I meant was, just assemble it, and not bake it for 5-6 hours. Would that work in your opinion?

          • Elise Bauer

            Sure, I’ve done that several times. Works fine!

          • Beth Jensen

            What kind of onions did you use?

          • Elise Bauer

            Hi Beth, you can use yellow or red onions.