Scalloped Potato with French Onion Base
Elevate your side dish game with this indulgent Scalloped Potato with French Onion Base, a decadent twist on a classic comfort food. Featuring tender layers of Russet potatoes paired with a deeply caramelized French onion base, this recipe is infused with the rich flavors of garlic, fresh thyme, and simmered beef broth. A velvety cheese sauce, made with Gruyère and Parmesan, blankets the potatoes for a luscious, creamy finish. Perfectly baked to golden perfection, this dish is cozy enough for weeknight dinners yet impressive enough for holiday feasts. With its harmonious blend of savory and creamy elements, this scalloped potato recipe is a must-try for anyone seeking an elevated comfort food experience.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 large Yellow onions
- 4 cloves Garlic
- 2 cups Beef broth
- 1.5 cups Heavy cream
- 2 cups Gruyère cheese
- 1 cup Parmesan cheese
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set it aside.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Place the slices in a bowl of cold water to prevent browning.
Heat a large skillet over medium heat. Add olive oil and 2 tablespoons of butter. When the butter is melted, add thinly sliced onions. Cook, stirring occasionally, for 20-25 minutes until the onions are deeply caramelized and golden brown.
Mince the garlic and add it to the skillet with the onions. Cook for 1-2 minutes until fragrant.
Pour the beef broth into the skillet with the onions and garlic. Stir to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes, then remove from heat and stir in the thyme.
In a medium saucepan, heat the heavy cream with the remaining 2 tablespoons of butter over low heat. Once warmed, stir in the Gruyère and Parmesan cheese until melted and smooth. Add salt and black pepper to taste.
Drain the potato slices and pat them dry with a clean kitchen towel.
Spread a thin layer of the French onion mixture on the bottom of the prepared baking dish. Arrange a layer of potato slices over the onions. Repeat layering the French onion mixture and potato slices until all the potatoes are used, finishing with a layer of the onion mixture.
Pour the cheese sauce evenly over the potatoes, ensuring it seeps through the layers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the potatoes are tender.
Allow the scalloped potatoes to rest for 10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.4 g | 381% | |
| Saturated Fat | 170.7 g | 854% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 6964 mg | 303% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 32.3 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 3879 mg | 298% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 7022 mg | 149% | |
*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.
