Description
Rich, creamy, and loaded with caramelized onions and melted Gruyère, these French Onion Scalloped Potatoes are the ultimate comfort-food side dish. Perfect for holidays, gatherings, or weeknight dinners.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, thinly sliced
- 4 tablespoons butter
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 ½ cups heavy cream
- 2 cups shredded Gruyère or Swiss cheese
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (optional)
Instructions
1. Caramelize the onions
Heat 4 tablespoons butter in a large skillet over medium-low heat. Add sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until golden and caramelized. Add the garlic during the last minute of cooking.
2. Make the French onion cream sauce
Sprinkle 2 tablespoons flour over the onions and mix well. Slowly pour in the 1 cup beef broth, stirring constantly. Add 1 ½ cups heavy cream and simmer until the sauce thickens. Season with salt, pepper, and thyme.
3. Slice the potatoes
Using a mandoline or sharp knife, thinly slice 2 lbs potatoes into uniform pieces so they bake evenly.
4. Layer everything
Grease a baking dish. Add a layer of potato slices, spoon some of the onion cream sauce over them, and sprinkle cheese. Repeat until all ingredients are used.
5. Bake until bubbly
Cover with foil and bake at 375°F (190°C) for 45–50 minutes. Remove foil and bake an additional 15 minutes until the cheese is golden and bubbly.
6. Cool and serve
Let the scalloped potatoes cool for 10 minutes before serving to allow the sauce to thicken beautifully.
Notes
- Caramelize slowly: Deep color = deep flavor.
- Use Gruyère for the best melt and nutty flavor.
- Slice evenly for perfect layers (a mandoline helps).
- Make ahead: Assemble the dish, refrigerate, and bake fresh.
- Add a crispy top: Broil for 2 minutes at the end if desired.
- Prep Time: 25 minutes
- Cook Time: 1 hour