French Onion Scalloped Potatoes
French Onion Scalloped Potatoes bring together tender potatoes, sweet caramelized onions, and rich creamy cheese for the ultimate comfort food dish. This recipe is simple, flavorful, and perfect for any occasion from holidays to Sunday dinners. If you try this recipe, be sure to leave a comment and share it with friends so they can enjoy it too!
Servings: 10
Ingredients
Caramelized Onions
- 2 onions thinly sliced
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp white sugar
- 4 cloves garlic minced
- 1/4 cup White wine or broth
- 2 tsp beef bouillon paste
- 1/2 tsp fresh or dried thyme
- 1/2 tsp Worcestershire sauce
Scalloped Potatoes
- 6 russet potatoes peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup Milk
- 1 cup sharp cheddar cheese
- 1/3 cup grated parmesan
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees and lightly grease a 9x13-inch baking dish.
- Prepare the caramelized onions. Melt the butter in a large skillet over medium-low heat. Add the sliced onions, salt, and sugar. Cook slowly until the onions turn golden and soft. About 25- 30 minutes.2 onions thinly sliced, 2 tbsp butter, 1/2 tsp salt, 1/2 tsp white sugar
- Add the garlic and cook until fragrant. Pour in the white wine or broth and simmer until mostly reduced. Stir in the beef bouillon paste, thyme, and Worcestershire sauce. Cook until everything is combined and the mixture is thick and glossy.4 cloves garlic minced, 1/4 cup White wine or broth, 2 tsp beef bouillon paste, 1/2 tsp fresh or dried thyme, 1/2 tsp Worcestershire sauce
- Arrange a layer of thinly sliced potatoes in the baking dish. Season with salt and pepper. Spoon 1/3 of the caramelized onions over the potatoes and sprinkle with 1/3 cup of the cheddar cheese and 2 tbsp of grated parmesan cheese.6 russet potatoes peeled and thinly sliced, 1 cup sharp cheddar cheese, Salt and pepper to taste, 1/3 cup grated parmesan
- Repeat the layers until all potatoes and onions are used. Pour the heavy cream and milk evenly over the top. Finish with the remaining grated parmesan.1 cup heavy cream, 1/2 cup Milk
- Bake uncovered for about 1 hour and 15 minutes or until the top is golden and the potatoes are tender in the center. Let the dish rest for a few minutes before serving.
Notes
✔️ Use a mandoline for evenly thin potato slices, which helps the dish cook more evenly.
✔️ Take your time caramelizing the onions. Slow cooking builds the deep savory flavor that makes this recipe shine.
✔️ Cover the dish with foil halfway through baking if the top is browning too quickly.
✔️ Let the finished potatoes rest. This helps the creamy layers set for clean and easy serving.
✔️ Take your time caramelizing the onions. Slow cooking builds the deep savory flavor that makes this recipe shine.
✔️ Cover the dish with foil halfway through baking if the top is browning too quickly.
✔️ Let the finished potatoes rest. This helps the creamy layers set for clean and easy serving.
