Caramelized Onion Scalloped Potatoes
This creamy scalloped potato recipe features layers of perfectly caramelized onions, tender russet slices, and a rich thyme-infused cream sauce baked to golden perfection.
Equipment
- 1 Mixing bowl for soaking potatoes
Ingredients
Main Ingredients
- 0.25 cup olive oil for sautéing onions
- 2 medium yellow onions halved and thinly sliced
- 2 teaspoon kosher salt split for seasoning
- 3 lb russet potatoes peeled and thinly sliced
- 2 cloves garlic minced
- 2 tablespoon unsalted butter
- 0.5 cup white wine
- 1 pint heavy whipping cream about 2 cups
- 1 tablespoon fresh thyme leaves finely chopped
- 0.5 teaspoon white pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper optional
- 0.75 cup shredded gruyere cheese
Instructions
Instructions
- Heat olive oil in cooker pot over medium heat. Add onions with half the salt and cook until deeply caramelized, about 20-25 minutes.
- Peel and slice potatoes thinly. Soak in cold water to prevent browning.
- Melt butter in pan. Add garlic and sauté until fragrant, about 1 minute.
- Add white wine and simmer 2-3 minutes to reduce. Stir in cream, thyme, white pepper, garlic powder, cayenne, and remaining salt. Simmer and remove from heat.
- Drain potatoes and pat dry. Lay half in greased pan. Spoon half cream sauce and caramelized onions over.
- Repeat layering remaining potatoes, cream sauce, and onions.
- Cover with foil and bake at 400°F for 25 minutes.
- Remove foil and bake another 20-25 minutes until golden and bubbly.
- Sprinkle with cheese and bake a few more minutes until melted.
- Let sit 10 minutes before serving.
Notes
This dish reheats well and can be made in advance and stored in the fridge. Add a splash of cream when reheating to restore moisture. For best results, caramelize onions a day ahead.