Scalloped Potatoes with Caramelized Onions and Gruyere
Scalloped Potatoes with Caramelized Onions and Gruyere requires roughly 1 hour and 20 minutes from start to finish. Watching your figure? This gluten free recipe has 284 calories, 13g of protein, and 12g of fat per serving. This recipe serves 6. For $1.41 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 6637 people have made this recipe and would make it again. If you have parmesan cheese, yukon gold potatoes, gruyere cheese, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. It is brought to you by Simply Recipes. It works well as a side dish. With a spoonacular score of 96%, this dish is great. Similar recipes include Cheesy Potato Casserole with Caramelized Onions, Gruyere, Bacon, and Crispy Onions, Gruyere Scalloped Potatoes, and Scalloped Sweet Potatoes with Bacon and Gruyere.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 teaspoon white pepper (or black pepper if that is what you have)
1 teaspoon finely minced fresh rosemary
3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
2 Tbsp olive oil
4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
Equipment:
frying pan
bowl
oven
aluminum foil
Cooking instruction summary:
1 Heat olive oil on medium high heat in a thick-bottomed saut pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.2Preheat oven to 400F (205C). 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. 3Buttera 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.4 Cover with aluminum foil and bake at 400F (205C) for 50minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.Sprinkle with minced rosemary to serve.
Step by step:
1. 1
2. Heat olive oil on medium high heat in a thick-bottomed saut pan.
3. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.2Preheat oven to 400F (205C). 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. 3Buttera 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.
4. Pour stock over the potatoes. Sprinkle with remaining cheese.4 Cover with aluminum foil and bake at 400F (205C) for 50minutes (or until fork tender).
5. Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.Sprinkle with minced rosemary to serve.
Nutrition Information:
covered percent of daily need
