Scalloped Potatoes with Caramelized Onions
We were having steak for dinner, and I thought some creamy potatoes would be a delicious side dish. I found this scalloped potatoes with caramelized onions recipe on The Food Network. This dish was simple to make and so delicious–we loved the sharp flavor of the Asiago cheese with the soft potatoes and creamy caramelized onions. This easy scalloped potatoes recipe was a big hit with all of us, and paired beautifully with juicy steaks, roasted tomatoes, house salad, and dinner rolls.
Scalloped Potatoes with Caramelized Onions
Ingredients:
- 1 tbsp olive oil or butter
- 1 yellow onion, thinly sliced
- 2 cloves of garlic, minced
- 2 russet potatoes, thinly sliced using a mandolin
- 1 cup shredded Asiago cheese
- 1 cup whole milk or half & half
- 2 tablespoons butter, cut into small pieces
- Freshly grated nutmeg
- Fresh chives, for serving, if desired
How to Make Scalloped Potatoes with Caramelized Onions:
Preheat the oven to 350 degrees. Coat a baking dish with butter or olive oil cooking spray.
Heat the oil or butter in a large skillet over medium heat; add the onions and cook, stirring often, until caramelized, about 25-30 minutes. Side Note: Add a few tablespoons of water if the onions run dry while cooking.
Add the minced garlic and season with sea salt and freshly cracked pepper, and cook, stirring constantly, for an additional 1 minute.
Slice the onions thinly using a mandolin slicer.
Layer the dish with a portion of the potatoes. Cover the slices with half of the caramelized onions, then sprinkle with some cheese. Repeat with a second layer, and finish with a final layer of potatoes.
Heat the milk and butter in a small saucepan until the butter is melted.
Pour the milk mixture over the potatoes, season the top with freshly grated nutmeg, sea salt, and freshly cracked pepper to taste.
Sprinkle with the remaining cheese and cover with foil.
Bake for 45 minutes, until the potatoes are tender and the casserole is bubbly.
Remove the foil and place it under the broiler for a few minutes to brown the top.
Watch carefully so it doesn’t burn.
Serve topped with chives. Enjoy.
Ingredients
- 1 tbsp olive oil or butter
- 1 yellow onion thinly sliced
- 2 cloves of garlic minced
- 2 russet potatoes thinly sliced using a mandolin
- 1 cup shredded Asiago cheese
- 1 cup whole milk or half & half
- 2 tablespoons butter cut into small pieces
- Freshly grated nutmeg
- Fresh chives for serving, if desired
Instructions
- Heat the oil or butter in a large skillet over medium heat; add the onions and cook, stirring often, until caramelized, about 25-30 minutes. Side Note: Add a few tablespoons of water if the onions run dry while cooking.
- Add the minced garlic and season with sea salt and freshly cracked pepper, and cook, stirring constantly, for an additional 1 minute.
- Preheat the oven to 350 degrees. Coat a large baking dish with butter or olive oil cooking spray.
- Slice the potatoes with a mandolin.
- Layer the dish with a portion of the potatoes. Cover the slices with half of the caramelized onions, then sprinkle with some cheese. Repeat with a second layer, and finish with a final layer of potatoes.
- Heat the milk and butter in a small saucepan until the butter is melted.
- Pour the milk mixture over the potatoes, season the top with freshly grated nutmeg, sea salt, and freshly cracked pepper to taste. Sprinkle with the remaining cheese and cover with foil.
- Bake for 45 minutes, until the potatoes are tender and the casserole is bubbly.
- Remove the foil and place it under the broiler for a few minutes to brown the top.
- Watch carefully so it doesn't burn.
- Serve topped with chives. Enjoy.
These look delicious. Who doesn’t love potatoes & onions?!