Scalloped Potatoes with Caramelized Onions and Gruyere

Scalloped Potatoes with Caramelized Onions and Gruyere

One of the foremost requested dishes at our vacation table, for either the Christmas holidays or Easter, is that this crenated potatoes gratin with caramelized onions and Gruyere.
For this instruction I needed a somewhat “lighter” version of the classic, thus we have a tendency to skip the cream and bacon that you just would commonly realize during a a lot of ancient crenated potatoes dish, and instead flavor the potatoes with in darkness caramelized onions, nutty Gruyere cheese, some Parmesan, and sprinkling of rosemary.

With the cheese and also the oil, it’s not specifically “skinny” however it still manages to possess but [*fr1] the fat of a a lot of ancient instruction, and continues to be loaded with flavor.
We conjointly use Yukon gold potatoes, that additionally to change of state up into a stunning shade of yellow, hold their form higher than russets, and ar naturally buttery and delicious.

2 Tbsp oil
4 cups thinly sliced onions (sliced crosswise, see a way to slice onions)
6 medium-small Yukon gold potatoes (about one 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’s 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 eater option)
1 teaspoon finely minced recent rosemary

1 Sauté onions till golden: Heat one Tbsp of oil on medium high heat during a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the oil, and cook till golden brown, regarding fifteen to twenty minutes.
2 heat up kitchen appliance to 400°F (205°C).
3 Toss sliced potatoes with oil, cheeses, salt, pepper: during a giant bowl place the sliced potatoes and gently toss with one Tbsp of oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.
(If you’re creating ahead, make certain that the potatoes ar well coated with the oil, notwithstanding you’ve got to feature a lot of oil. this may facilitate forestall them from turning gray.)

4 Layer onions in buttered dish, organize potatoes on high, pour stock over, sprinkle with a lot of cheese: Butter an outsized gratin dish or 9×13 casserole gently and line with the caramelized onions in an excellent layer at very cheap of the dish.
Arrange the sliced potatoes (including the grated cheeses) during a pattern over the onions.


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