Crispy French Onion Scalloped Potato Casserole

This delightful dish combines creamy potatoes with caramelized onions, topped with melty cheeses, creating a comforting casserole perfect for gatherings.

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Prep Time 25

Cook Time 50

Total Time 1 15

Servings 8 servings

Ingredients

Main Ingredients

6 medium Yukon Gold potatoes Slice uniformly for even cooking; russet potatoes are an alternative.
4 tablespoons unsalted butter For sautéing onions.
2 cups heavy cream Can substitute half-and-half for fewer calories.
1 cup grated Parmesan cheese Use fresh for best results.
1.5 cups shredded Gruyère cheese Fresh cheese preferred; cheddar can be an alternative.
2 medium yellow onions Sauté until caramelized; shallots can be used for milder taste.

Seasoning

1 teaspoon salt Adjust to taste.
1/2 teaspoon black pepper Add during layers and cooking; optional garlic powder can provide extra flavor.
2 cloves minced garlic Part of the cream mixture.
1 teaspoon fresh thyme Optional; can substitute rosemary.

Instructions

Preparation

Preheat oven to 375°F (190°C).
Melt butter in a skillet over medium heat and sauté sliced onions until caramelized, about 15-20 minutes.
Thinly slice the Yukon Gold potatoes to about ⅛-inch thick.
In a bowl, mix heavy cream with minced garlic, thyme, salt, and pepper until well blended.

Layering and Baking

In a greased casserole dish, layer half of the potato slices followed by half of the sautéed onions. Pour half of the cream mixture over these layers.
Repeat with the remaining potatoes, onions, and cream mixture.
Top the casserole with shredded Gruyère and grated Parmesan cheese evenly.
Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until golden and tender.
Let the casserole rest for 10 minutes before serving.

Notes

Garnish with fresh herbs and pair with roasted meats or a salad. This dish also freezes well up to 2 months; bake from frozen.