French Onion Scallop
Indulge in the rich, comforting flavors of French Onion Scallop, a luxurious twist on classic scalloped potatoes. This recipe harmoniously blends thinly sliced, caramelized yellow onions into a creamy, thyme-infused sauce, layered with tender russet potatoes and smothered in melted Gruyère and Parmesan cheeses. The dish bakes to golden perfection, delivering a bubbling casserole with irresistible savory depth, thanks to the addition of beef broth and aromatic garlic. Perfect for holidays or a cozy dinner, this indulgent side dish is not only elegant but also deeply satisfying. Garnish with fresh parsley for a pop of color and serve warm for a crowd-pleasing masterpiece that's sure to be the star of your table.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 4 medium (thinly sliced) Yellow onions
- 1 tablespoon Olive oil
- 3 minced Garlic cloves
- 1 teaspoon (dried) Thyme
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 cup Heavy cream
- 4 large (peeled and thinly sliced) Russet potatoes
- 2 cups (shredded) Gruyère cheese
- 1 cup (shredded) Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (optional, for garnish) Chopped parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply caramelized.
Add the minced garlic and dried thyme to the skillet with the onions. Cook for 1-2 minutes until fragrant.
Sprinkle the flour over the onions and stir for another minute. Gradually pour in the beef broth, stirring constantly to create a thick sauce. Let it simmer for 2-3 minutes, then stir in the heavy cream. Remove from heat and set aside.
Peel and thinly slice the russet potatoes (about 1/8-inch thick). Layer one-third of the sliced potatoes on the bottom of the prepared baking dish. Sprinkle the layer with a pinch of salt and pepper, then spoon over one-third of the onion mixture and one-third of the Gruyère and Parmesan cheeses.
Repeat the layering process two more times, finishing with the remaining cheeses on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Let the dish rest for 10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 603 mg | 46% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
