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2021 HBH Holiday Guide: Beauty
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Cheesy Scalloped Potatoes with Caramelized Onions, the ultimate holiday side dish. These potatoes are creamy, cheesy, and seasoned simply for a potato casserole that everyone really loves. The thinly sliced potatoes melt into a creamy, cheesy sauce. The top brown up in the oven adding a bit of crunch. Together these creamy crunchy potatoes are so delicious. They’re simple to make and always a crowd favorite.
Monday potatoes in prep for Thanksgiving next week! Is everyone getting excited for the big feast? I talked about this yesterday, but it feels as though we’ve skipped over Thanksgiving and moved right on into Christmas.
I mean, to a point! I’m still here sharing out as many Thanksgiving recipes as possible before the 25th rolls around. And these potatoes will add another delicious item to our Thanksgiving menu.
What’s funny about these potatoes is that as simple as these are, they really took me a while to perfect. I’ve struggled with scalloped potatoes for the longest time. I just could never get them to cook all the way through.
After a few rounds of these I figured out the secret. A lower oven temperature, plenty of liquid, and lots of time in the oven.
So while these do take a while to make, the prep is simple, and the rest is mostly hands off.
Here are the details
Before I slice the potatoes, I always caramelize the onions. A lot of potato casseroles call for onion powder. But I wanted to add a little more of a fresh onion flavor that wasn’t over powering, but just right.
I love to use caramelized onions for an onion flavor that’s more mellow.
I caramelize them down in a bit of butter and add wine to help them caramelize a little faster. Then just a little fresh thyme, salt, and pepper.
While the onions are cooking, I mix the cream, milk, and the two types of cheese together. Most scalloped or au gratin recipes will call for you to cook the milk and cheese together on the stove, creating more of a cheese sauce.
I’ve found that the cheese sauce didn’t help the potatoes cook. It left me with a drier potato, and not in a delicious way.
So I skip cooking the sauce.
Slice the potatoes using a super sharp knife or a mandoline. Using a mandoline is ideal as you’ll get even slices and it’s much quicker too.
Layer the potatoes in a baking dish with the cream/milk/cheese mix and onions. I layer this up similar to a lasagna to ensure every potato gets evenly seasoned.
Once assembled, you bake
The baking time for these potatoes is long. I cook mine a full two + hours to ensure that the potatoes are really cooked and turn tender. I then remove the foil, add a little more cheese, and bake until the cheese is bubbling and browning on top.
It might seem simple, but that browned, golden top really adds another layer of deliciousness to the potatoes that makes everyone want more.
Serve these up warm with a little added fresh thyme for color.
I’m excited to have this recipe to share with not only you guys, but family and friends as well. I actually served them earlier in the month to my oldest brother Creighton. He said they’re probably one of his favorite potato dishes.
When you win over the brothers, all is good!
The next question is, what will you be pairing these cheesy potatoes with? The obvious answer for Thanksgiving is turkey. But come December, over here it will be my roasted beef tenderloin.
Looking for other easy Thanksgiving sides?? Here are my favorites:Â
Make Ahead Roasted Garlic Mashed Potatoes
Crispy Parmesan Thyme Sweet Potato Stacks
Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans
Lastly, if you make these Cheesy Scalloped Potatoes with Caramelized Onions, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cheesy Scalloped Potatoes with Caramelized Onions
Servings: 8
Calories Per Serving: 478 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 tablespoons salted butter
- 1 yellow onion, thinly sliced
- kosher salt and black pepper
- 1/4 cup dry white wine, such as Pinot Grigio
- 1 clove garlic, chopped
- 1 tablespoon chopped fresh thyme
- 2 cups heavy cream
- 1 cup whole milk
- 1 pinch cayenne
- 3/4 cup shredded Gruyere cheese
- 3/4 cup shredded cheddar cheese
- 6 russet or yukon gold potatoes, cut into 1/8-inch-thick slices
Instructions
- 1. Preheat the oven to 350° F. 2. Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.3. Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from the heat. 4. Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 milk mix, then 1/3 of the potatoes, and then the remaining onions. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer. 5. Cover and bake 1 hour 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.
Notes
To make Ahead: prepare and bake through step 5, but stop cooking after 2 hours. Let chill, then cover, and keep in the fridge for up to 4 days. Before baking, bring the dish to room temperature, add the cheddar cheese, and bake another 20-30 minutes.
Accidentally rated 4 stars last time but this is definitely a FIVE star dish ?
Thanks again Rebecca!
Making this for thanksgiving! It’s in the oven but I couldn’t wait to comment. It smells amazing and I can already tell this will be my new favorite side dish!
Hi Rebecca,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Can the video you had on your story for this recipe be found anywhere on the site?
Hi Katherine,
Sorry that video was only available on IG. Please let me know if you give the recipe a try! xTieghan
Do you have a Gruyere cheese alternative that would make this dish taste as good?
Hey Malinda,
Swiss cheese or gouda would both be great options. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Malinda!
We had a hard time finding Gruyère so I googled a substitute and it suggested Jarlsberg so we used that!
Hi! This looks fantastic and I can’t wait to try this. Thanksgiving is just me and the husband so imma just make enough for 4 servings (gotta have those leftovers!).
Was wondering if you have any tips on timing/heat if I have this recipe? Thank you!
Halve* I mean. Autocorrect on my phone!
Hey Cherine,
I would keep the temp the same just slightly reduce your baking time. I hope you love the recipe, please let me know if you give it a try! xTieghan
Would love to try this recipe. Any substitute for dry white wine ?
Hey Amber,
You can use broth in place of the wine. I hope you love this recipe, please let me know if you have any other questions! xTieghan
I have zero cooking experience, but I followed the recipe to the letter and it came out great! I was so happy I didn’t ruin it. Will definitely do it again!
Because of traveling logistics and schedules I had to cook it the day before (for like 1h50) and then again the next day (adding in the cheddar) for another 20 minutes and it tasted super fresh, so that’s always good to know.
Thanks so much!
Hey there,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
This dish was pretty good! I would add extra onions next time since they get so cooked down once you caramelize. I also used pretty big potatoes so I didn’t need 6. It also reheats well!
Hey Morgan,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Amazing!! Crowd pleaser. Must use a mandolin. Also next time I am going to double the onions because it was the best part! – Also, I might have added in a little extra cheddar in the milk/cream/cheese mixture and I do not regret it.
Hey Jess,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
I should have read the comments first – don’t use half and half – use the real full fat heavy cream. The half and half curdles. Can’t wait to try this again – the right way!
Hope you love the recipe!!
Made this recipe for dinner and the whole family loved it-even my picky eater.
Love the creamy texture and the melding of all the flavors. What little was leftover warmed up nicely.
Hey Judy,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Just made this tonight for a Friendsgiving. I layered the potatoes like lasagna not together in stacked angles like the picture (should have looked more at the pics – my bad) and I also rushed it not realizing the cook time. I saw someone mentioned broiling it and then draining the sauce. Then continue to cook for 30 mins. It worked and turned out fine. The flavor was def good but I look forward to making it correct the next time!
Hey there,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
These were bomb!! Made them for a friend’s bday Friendsgiving and they were devoured, the caramelized onions really elevate this dish to a whole new level. Will be making them next week but doubling the recipe because honestly I could eat half of it myself ??
Hey Naya,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
I messed these up and wanted to share in case someone else has the same bad ideas…. The sauce curdled, which I think was due to a combo of 1. I made the onions ahead of time so I think there was some extra moisture from the fridge and 2. I subbed half and half for the cream. Can’t wait to re-make them following the directions, but to anyone in the comments section, don’t do what I did!
I hope you try the recipe again Jules!
I never made it to the end of this recipe…I came here to tell everyone USE THE MANDOLINE GUARD!!!! I almost always use it but was having a hard time with the potatoes. Ended up slicing a quarter inch of my thumb off and am in for weeks of pain. I know better, you know better. Just do it. HBH, please consider adding a warning to this recipe.
Hey there,
So sorry to hear about this, I hope you recover quickly! xTieghan