Scalloped Potatoes with Caramelized Onions & Cheese

 

Ah, yes, the internet.  You can find all kinds of recipes.  Including this one.  I think that I just like the presentation.  I do love scalloped potatoes, but this one had some differences that I just couldn't pass up.

Ingredients

2 tbsp olive oil

4 thinly sliced onions

6 medium potatoes (about 1 1/2 pounds), peeled, thinly sliced 

3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup

1/2 cup grated Parmesan cheese

1 tsp salt

1/2 tsp pepper

1 tsp of butter

1/3 cup chicken stock

1 tsp rosemary

Stuff you will need

Sauté pan (I prefer cast iron skillet)

Casserole dish

Mandolin

Mixing bowl

Cutting board

Sharp knife

Directions

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

In a large bowl put the sliced potatoes and gently toss with 1 tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

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 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.