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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:
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.
Hi! Thank you for this delicious recipe. I have a question about assembly: are the potatoes in a row like similar to a filing cabinet, or are they layered like lasagna?
Hi Kelsie,
They are in rows, you can use the photos for reference:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks so good. I am hoping to make it with our roast for Christmas dinner!
My question is that in the picture of the sliced potatoes, you don’t have them layered like a lasagna – you have them in stand up rows. Does that give you more crunchy potato bits? Which is the best way to make this? Thanks!
Hi Marti,
They are at a slightly slant, that is what you want:) Please let me know if you give the recipe a try! xTieghan
I made this for Thanksgiving this year and my whole family raved about it!! I also cant stop adding wine when caramelizing onions…such a game changer.
Hey Holly,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
This sounds delicious! I’m wondering if I can use mini potatoes for this recipe?
Hi Amber,
I wouldn’t, you will want to use regular size potatoes. Please let me know if you give the dish a try. I hope you love it! xTieghan
What to replace the white whine with?
Hi Francesca,
You can use broth in place of white wine. I hope you love this recipe, please let me know if you give it a try! xTieghan
I made these for Thanksgiving and they were the star of the meal. I’d like to make them for Christmas, but my oven will be occupied. What cook time would you recommend for a crock pot? 4-5 hours on high? Thanks!
Hey Megan,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! So sorry, I have not tested this recipe in the crockpot, I am unsure how it will turn out for you. Happy Holidays!? xx
I only have Cheddar cheese, Swiss slices, and fontina cheese. Will any of these substitute for the gruyere?
Hi Pam,
You can use any of those, Swiss cheese would be great to use! I hope you love the recipe, please let me know if you give it a try! xTieghan
Recipe calls for 6 potatoes, is this about 3 lbs?
Hey Sandra,
Yes, I would say about 3 lbs for the potatoes. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan, I am planning to make this recipe for a holiday party with 16 guests, so I am planning on doubling it. Would you adjust the cook time with two pans in the oven? Thanks!
Hi Leila,
I would keep the temp the same but you may have to extend the cooking time by 10-15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Prepping to make these for Christmas! After Reading the reviews, I’m nervous about the dairy products curdling! SHOULD they be at room temp to Prevent that room happening?
Also! White or yellow cheddar? Or just preference!
Whatever you like:)
Hi Corriane,
Typically when working with dairy products, room temp is always best. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I never loved scalloped potatoes until I made this. I made this for two different Thanksgiving gatherings (and once prior to make sure I liked it…my husband and I ate the entire pan in 2 days) and I had 4 people ask me for the recipe! I added extra caramelized onions just because I love them but this dish is delicious!
Hey Kelly,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
Can this be made ahead and then warmed up?
Hi Cathy,
I would make through step 4, keep in the fridge, and then bake as directed when ready to serve. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Your make ahead instructions at the bottom of the recipe say to complete through step 5 and then store in the fridge which differs from the comment above. Mine are currently in the oven and I plan on serving tomorrow. What is the best way? I also would have greatly appreciated more direction on the amount of salt and pepper. I agree with a previous comment that your picture does not show the potatoes layered like lasagna.
Hi Audrey,
Please follow the make ahead instruction listed above:) Salt and pepper is to your liking:) I say similar to lasagna, it definitely won’t match a lasagna exactly considering they are potatoes. Let me know if you give the recipe a try! xTieghan
I have your cookbooks and use them frequently because I love them so much. This recipe was a total, epic fail, for me, but house smells wonderful. I used whole milk, full-fat cream, top-notched butter and a mandoline to ensure consistency. The sauce broke and curdle creating a watery oil slick. What can I do to correct this, in the future? Thank you.
Hey Sue,
I am so sorry to hear this! Was there anything you adjusted in the recipe? Were your ingredients at room temp? Let me know how I can help! xTieghan
Mine curdled as well, unfortunately. Maybe in the list of ingredients you could note that the dairy needs to be room temperature. I didn’t know this trick and often don’t have time to read the entire post.
It smells and tastes delicious but I had to have go with my plan B for a potluck.
So sorry to hear this Cheryl!
Hi Tieghan! We plan on making these for Christmas, and I know you recommended using a mandolin, but about how thick do you recommend the potatoes to be sliced?
Thanks in advanced!!
Hi Amanda,
You want them to be sliced as thin as possible. Please let me know if you have any other questions! xTieghan
Hello! I was wondering where you got your physical dish from/what brand the dish is in this recipe?
Thanks!
Hey Molly,
So sorry, I no longer have a link for this dish, it’s old from Anthropologie. Please let me know if you give the recipe a try, I hope you love it! xTieghan
So mine curdled. I just dumped the liquid and added more cheese and broiled it. They were so good
Hey Raquel,
Thanks for giving the recipe a try, sorry to hear about the curdling. Let me know if I can help in anyway! xTieghan
Thank you for this recipe!!! I made it in 5 separate square ramekins for extra crispy edges. Since moving to Wisconsin I’ve wanted to make all the cheesiest recipes like this. I just wonder why can’t you use half and half in place of whole milk and cream? I am sure there is a good reason as other recipes call for both milk and cream, although the fat content is very similar to half and half.
Hey there,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Half and half would be fine to use.❄️ xTieghan