Scalloped Potatoes with Caramelized Onions and Gruyere Recipe

INGREDIENTS

• 2 Tbsp olive oil
• 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
• 6 medium-small Yukon gold potatoes (about 1 1/2 pounds), peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
• 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon white pepper (or black pepper if that is what you have)
• 1 teaspoon of butter to butter the gratin or casserole dish
• 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
• 1 teaspoon finely minced fresh rosemary

METHOD

1. 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.
2.  Preheat oven to 400°F (205°C).
3.  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, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.
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Full Method : Click Here

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