Scalloped Potatoes with Caramelized Onions and Gruyère
A comforting and elegant dish featuring tender sliced potatoes baked with sweet caramelized onions and nutty Gruyère cheese in a creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: French
Ingredients
Scale
- 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2 large yellow onions, thinly sliced
- 2 cups (200g) shredded Gruyère cheese
- 2 cups (480 ml) heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt, to taste
- Black pepper, freshly cracked, to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease your baking dish with 1 tablespoon of butter to prevent sticking.
- Slice the potatoes thinly, about 1/8 inch (3 mm) thick, using a mandoline or sharp knife.
- Caramelize the onions by melting 2 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt, stirring occasionally for 25-30 minutes until soft, golden, and fragrant.
- Prepare the cream sauce by melting 1 tablespoon of butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the heavy cream, garlic, thyme, salt, pepper, and nutmeg. Simmer gently for 5 minutes until slightly thickened.
- Layer the potatoes, caramelized onions, and Gruyère cheese in the greased baking dish: start with a layer of potatoes, then a third of the onions, a third of the cheese, and some cream sauce. Repeat two more times, finishing with a generous sprinkle of Gruyère on top.
- Cover the dish tightly with foil and bake for 45 minutes to steam and soften the potatoes.
- Remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden and bubbly. Tent with foil if the cheese browns too quickly.
- Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken and make slicing easier.
Notes
Use a mandoline for uniform potato slices to ensure even cooking. Caramelize onions slowly over low heat for best sweetness. Rest the dish after baking to help it set. For gluten-free, substitute flour with gluten-free blend or cornstarch (half the amount). For dairy-free, use coconut cream and plant-based cheese.
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 350
- Fat: 20
- Carbohydrates: 30
- Protein: 10
Keywords: scalloped potatoes, caramelized onions, Gruyère, creamy potatoes, comfort food, holiday side dish, cheesy potatoes