Scalloped Potatoes with Caramelized Onions and Gruyere
- 2 Tbsp. olive oil
- 4 cups thinly sliced onions (sliced crosswise)
- 6 medium-small Yukon gold potatoes (about 1½ pounds), peeled, thinly sliced
- ¾ cup grated Gruyere cheese, divided ½ cup, ¼ cup
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black/white pepper
- 1 teaspoon of butter
- ⅓ cup stock (chicken, beef, or vegetable stock)
- 1 teaspoon finely minced fresh rosemary
- Sauté onions until golden: Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
- Preheat oven to 400°F (205°C).
- Toss sliced potatoes with olive oil, cheeses, salt, pepper: In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, ½ cup grated Gruyere cheese, ½ cup of grated Parmesan, salt, and white pepper.
- Layer onions in buttered dish, arrange potatoes on top, pour stock over, sprinkle with more cheese: Butter a large gratin dish or 9x13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
- Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions.
- Pour stock over the potatoes. Sprinkle with remaining cheese.
- Cover with foil and bake, then broil to finish: Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
- Sprinkle with minced rosemary to serve.