Scalloped Potatoes with Caramelized Onions and Gruyere

A holiday favorite that brings rich flavor, golden color, and pure comfort to the table.

This version of scalloped potatoes with caramelized onions and Gruyere delivers everything people love about a classic gratin, while using simple ingredients and a lighter approach. Yukon gold potatoes, slowly caramelized onions, nutty Gruyere, savory Parmesan, and a beautiful rosemary finish come together in a dish that feels at home on both Christmas and Easter menus.

Prep Time: 20 minutes

Cook Time: 75 minutes

Total Time: 95 minutes

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 4 cups thinly sliced onions, sliced crosswise
• 6 medium Yukon gold potatoes, peeled and sliced 1/8 inch thick
• 3/4 cup grated Gruyere cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper or black pepper
• 1 teaspoon butter for greasing baking dish
• 1/3 cup stock, chicken beef or vegetable
• 1 teaspoon finely minced fresh rosemary

Step by Step Instructions

Step 1: Preheat the oven

Preheat your oven to 400°F so it is fully hot when the baking dish goes in. This higher temperature helps the potatoes soften evenly and encourages browning on the surface once the foil is removed.

Step 2: Caramelize the onions

Heat 1 tablespoon of olive oil in a thick bottomed sauté pan over medium high heat. Add the sliced onions and stir to coat. Cook until golden brown, usually 15 to 20 minutes, stirring occasionally to prevent burning. Fully caramelized onions should be soft, richly browned, and sweet tasting.

Step 3: Toss the potatoes with oil, cheese, salt, and pepper

Place the sliced potatoes in a large bowl. Add 1 tablespoon olive oil, 1/2 cup Gruyere, 1/2 cup Parmesan, the salt, and the white pepper. Toss gently to coat. If preparing ahead, ensure potatoes are completely coated with oil to prevent browning.

Step 4: Layer the onions and potatoes

Butter a large gratin dish or 9×13 inch casserole. Spread the caramelized onions in an even layer across the bottom. Arrange the cheese coated potato slices on top in an organized pattern that promotes even cooking.

Pour the stock evenly over the layered potatoes. Sprinkle remaining Gruyere over the top.

Step 5: Cover and bake

Cover the dish with aluminum foil and bake for 50 minutes, or until the potatoes are fork tender and the liquid is gently bubbling around the edges.

Step 6: Broil and finish with rosemary

Remove the foil and broil for about 5 minutes to create a lightly browned, crisp top. Sprinkle with minced rosemary before serving.

Pro Tips

1. Slice potatoes evenly
   Even thickness ensures they cook at the same rate. A mandoline or food processor slicing disc works best.
2. Coat potatoes completely
   Any exposed potato flesh may oxidize. A full coating of oil protects color and prevents browning.
3. Caramelize onions slowly
   The flavor of this dish depends heavily on deep caramelization. Rushing the process will result in pale, underdeveloped onions.

Serving Suggestions and Pairings

This dish pairs well with:

• Herb roasted chicken or turkey
• Glazed ham for Easter
• Seared pork chops or steak
• Roasted Brussels sprouts or green beans
• A simple mixed greens salad with vinaigrette
• A crisp white wine such as Chardonnay or Sauvignon Blanc

Because scalloped potatoes with caramelized onions and Gruyere are rich and deeply savory, pairing with crisp vegetables or fresh herbs helps balance the plate.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation methods.

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