Scalloped Potatoes with Gruyère & Caramelized Onions
Classic scalloped potatoes baked in a rich cream sauce with Gruyère, Parmesan, and deeply caramelized onions.
Servings: 8
Ingredients
- 2½ lbs Yukon gold potatoes thinly sliced
- 2 yellow onions thinly sliced
- 3 tablespoon butter
- 1 shallot finely minced
- 3 tablespoon all-purpose flour
- 1 tablespoon garlic minced
- ½ cup chicken broth
- 3 cups heavy cream
- 1 cup Parmesan cheese finely grated
- AP seasoning to taste
- Fresh rosemary and thyme
- Parsley or chives for garnish
Instructions
- Caramelize the onions slowly over medium-low heat until deeply golden, then set aside. Build a roux with butter, shallot, and flour, cooking until lightly blonde. Whisk in broth and cream, simmer gently, add herbs, and melt in the Parmesan until smooth.
- Layer sliced potatoes, cream sauce, and caramelized onions in a buttered baking dish. Cover and bake at 375°F until tender, then uncover and bake until bubbling and lightly golden. Rest before serving.
Notes
- Freshly grated cheese melts best
- Season lightly between layers
- Resting improves structure and texture
Nutrition
Calories: 525kcal | Carbohydrates: 33g | Protein: 11g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 323mg | Potassium: 755mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1545IU | Vitamin C: 31mg | Calcium: 235mg | Iron: 2mg
