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Creamy Scalloped Potatoes with Gruyère and Caramelized Onions

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A rich and indulgent scalloped potato dish featuring creamy layers of Gruyère cheese and sweet caramelized onions, perfect for cozy dinners and holiday gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold and Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 8 ounces Gruyère cheese, shredded
  • 2 medium yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups whole milk
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Peel and slice potatoes about 1/8 inch thick using a mandoline or sharp knife. Aim for even slices so they cook uniformly. This step takes about 10-15 minutes.
  2. In a large skillet, melt 3 tablespoons butter over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25-30 minutes until golden brown and sweet.
  3. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons flour and cook for 1-2 minutes until bubbly but not browned.
  4. Slowly whisk in whole milk (2 cups) and heavy cream (1 cup). Add minced garlic, salt, pepper, and thyme (if using). Cook, whisking often, until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Preheat oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
  6. Arrange a layer of potato slices on the bottom (about one-third). Sprinkle with a third of the caramelized onions and a third of the shredded Gruyère. Pour about a third of the cream sauce evenly over the layer.
  7. Repeat layering two more times, finishing with cheese on top.
  8. Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 25-30 minutes until the top is golden and bubbly and potatoes are tender when pierced. Tent loosely with foil if browning too quickly.
  9. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and layers to set.

Notes

Use a mandoline for even potato slices. Caramelize onions slowly over medium-low heat for best flavor. Freshly grated Gruyère melts better than pre-shredded. Let the casserole rest after baking for easier serving. If sauce is too thick, add a splash more milk; if too thin, cook longer to reduce. Tent with foil if top browns too quickly.

Nutrition

Keywords: scalloped potatoes, Gruyère, caramelized onions, creamy potatoes, comfort food, holiday side dish, cheesy potatoes

Find it online: https://cheerycrisp.com/creamy-scalloped-potatoes-with-gruy-e-re-and-caramelized-onions-recipe-easy-and-delicious/