How to Make Scalloped Potatoes With Onions and Gruyere
For this recipe I wanted a somewhat “lighter” version of the classic, so we skip the cream and bacon that you would normally find in a more traditional scalloped potatoes dish, and instead flavor the potatoes with darkly caramelized onions, nutty Gruyere cheese, some Parmesan, and a sprinkling of rosemary. With the cheese and the olive oil, it’s not exactly “skinny,” but it still manages to have less than half the fat of a more traditional recipe, and it’s still loaded with flavor. We also use Yukon gold potatoes, which in addition to cooking up into a beautiful shade of yellow, hold their shape better than russets, and are naturally buttery and delicious. Cooks often use the terms scalloped potatoes and au gratin potatoes interchangeably, but au gratin should technically contain a top crust, sometimes made from ingredients like cheese or breadcrumbs. We top our Potatoes Au Gratin recipe with breadcrumbs. Our Creamy Scalloped Potatoes recipe — which is cheesier than this recipe — has no topping.
Make-Ahead Scalloped Potatoes
Do not assemble ahead of time and leave unbaked or the potatoes will brown. To get a jump start on this recipe, caramelize the onions up to 2 days ahead of time and refrigerate them, tightly covered, until you assemble the casserole. You can make the casserole ahead of time and bake it completely since it reheats beautifully. Allow the casserole to cool, cover with foil, and refrigerate up to 1 day. Reheat at 350°F, covered loosely in the foil, for about 45 minutes, or until it’s heated all the way through.
More Holiday-Worthy Potato Recipes
Duchess Potatoes Make-Ahead Mashed Potatoes Bourbon Mashed Sweet Potatoes Twice Baked Potatoes Crispy Hasselback Potatoes
It helps to use a food processor’s slicing disc or mandoline to slice the potatoes to even thicknesses. As you slice the potatoes, put them in a bowl of cold water to prevent them from turning gray. Drain and pat dry before using. (If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.) Arrange the sliced, cheese-coated potatoes in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese. Sprinkle with minced rosemary to serve.
