This post may contain affiliate links, please see our privacy policy for details.

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.

Cheesy Scalloped Potatoes with Caramelized Onions | halfbakedharvest.com

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.

Cheesy Scalloped Potatoes with Caramelized Onions | halfbakedharvest.com

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.

Cheesy Scalloped Potatoes with Caramelized Onions | halfbakedharvest.com

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.

Cheesy Scalloped Potatoes with Caramelized Onions | halfbakedharvest.com

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.

Cheesy Scalloped Potatoes with Caramelized Onions | halfbakedharvest.com

Looking for other easy Thanksgiving sides?? Here are my favorites: 

Make Ahead Roasted Garlic Mashed Potatoes

Crispy Parmesan Thyme Sweet Potato Stacks

Crispy Cheesy 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

Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8
Calories Per Serving: 495 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

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.

Cheesy Scalloped Potatoes with Caramelized Onions | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Made these for my first Thanksgiving ive hosted and it was a hit! I had to cut the potatoes by knife so that was time consuming but other than that – super easy!!

  2. I followed the recipe exactly except used lactose free 2% milk. It was tasty but too watery. If I were to do it again I would substitute the milk for more Gruyere. Everyone said they loved it but I would have preferred less fluid

  3. 3 stars
    While I think this is a beautiful dish, it is something I would use as more of a starting point because there was just not enough flavor for my group. If I were to remake it I would have: tripled the amount of onions, added Tony’s Chachere’s seasoning to the milk mixture (to really develop the flavor), possibly switched the Thyme for rosemary, and added cheese between all of the layers. Additionally, I HIGHLY recommend purchasing a mandolin from your local store (I found one for $9 at Walmart).

  4. 1 star
    I followed the recipe exactly as written but they were just “blah” (sorry Tieghan, please don’t take it personally). I think having a weight for the potatoes would be good, since russet potatoes vary so much in size and in comparison to Yukon gold potatoes. So I had to toss out 2 sliced potatoes – no room in my giant casserole dish. I couldn’t taste the onions, so maybe doubling or tripling them would be a good idea? And I felt like there was not enough cheese – maybe because the 4 potatoes I did use were big, it just felt like it was lacking in the cheese area.Broiling it (as others mentioned below) would have been a good idea, too, but we were out of time. Just not much flavor.

  5. 5 stars
    I made this recipe in pieces. I did the bulk of the work the day before, and stopped at the suggested step. I had my mom heat it up with the cheddar on it at her house and so it wasn’t hot by the time we ate. I think it would’ve been even better with the cheddar bubbly. My family has boring taste buds so they weren’t really into it but I think it’s a great dish and I would make it again for the right people who would appreciate the flavors more.

  6. 5 stars
    I had never made scalloped potatoes, so I was a little nervous once I committed to bringing this to thanksgiving and not even attempting to make it until day of. A comment below said to do more onions, so I did two onions, two cloves of garlic and 1/2 cup wine. I purchased 6 potatoes but I guess my potatoes were huge because I only used about 4. I followed everything else as written and it came out delicious. I got lots of compliments. It was also much easier to make than I anticipated.

    1. Hi Lauren,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  7. 5 stars
    hi there!

    made this for our thanksgiving and it was a huge hit! thanks for sharing it. looking back at the recipe I noticed this:

    “In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese.”

    is the cheddar supposed to go in that mixture too? i did just gruyere in the mixture and then the cheddar on top at the end. either way it was delicious!

    1. Hey there,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! The cheddar goes on top at the end. Happy Thanksgiving! xTieghan

  8. 3 stars
    Unfortunately we had a problem with curdling (even using heavy cream) and a lot of extra liquid. But still tasted pretty good!

    1. 4 stars
      Yes, same thing happened to me. Curdling and extra liquid. I had to uncover and increase the temp to 400 and then 425. I ended removing the extra liquid and it worked out. The dish was super yummy and everyone liked the dish, including me. The caramelized onions really transformed the dish. I wonder adding less liquid and maybe adding flour to thicken would help? I would make this dish again.

    2. Hey there,
      Sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

  9. 1 star
    This recipe might be very good. Unfortunately, when this dish is cooked and the milk and cream curdle it is totally unappealing.

    Husband of the chef

  10. Hi! I’m excited to try this recipe, but I need to use a crockpot, would you suggest I cook it for the same amount of time on high? Thank you!

    1. Hi Mary,
      So sorry, I have not tried this recipe in a crockpot so I am unsure what the results would be. Let me know if you give it a try! xTieghan

  11. 4 stars
    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!

    1. Hi Rebecca,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

    1. Hi Katherine,
      Sorry that video was only available on IG. Please let me know if you give the recipe a try! xTieghan

    1. 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

    2. Hi Malinda!
      We had a hard time finding Gruyère so I googled a substitute and it suggested Jarlsberg so we used that!

  12. 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!

    1. 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

    1. 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

  13. 5 stars
    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!

  14. 4 stars
    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!

  15. 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.

    1. Hey Jess,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  16. 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!

  17. 5 stars
    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.

    1. Hey Judy,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  18. 4 stars
    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!

  19. 5 stars
    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 😍🤪

  20. 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!

  21. 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.

  22. Looking forward to making this for thanksgiving! When you say 6 potatoes—can you estimate a weight amount? I just ask because especially Yukon gold can vary so much in size that 6 potatoes could produce very different amounts. Thanks so much!

    1. Hey there,
      I would say about 5 pounds of potatoes. I hope you love this recipe, please let me know if you give it a try! xTieghan

  23. 5 stars
    Made this recipe last night and turned out excellent! I am not a huge onion/garlic fan but when they’re cooked down and caramelized, they really make the dish. I needed to use up a big bag of potatoes before they turned, and this recipe was perfect for that! Followed the recipe exactly except for the 1/3 layering…I just poured some cheese, milk, and onions in the bottom, then layered all the potatoes standing up, then more cheese, milk, and onions on top! I wiggled the potatoes around with a fork once assembled to make sure all the milk and cheese got between most of them (a tip from her instagram). The extra cheese on top after it bakes a couple hours is necessary. Delish!

    1. Hey Kate,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  24. Looks fantastic. You say to layer one third of potatoes first, do you mean layer them flat? Little confused as the pic shows the slices standing up? Not sure how you would do one third at a time that way?

  25. 5 stars
    Loved this recipe! Caramelizing onions in wine and cheesy goodness!!! I used a food processor to slice the potatoes. Sprinkled cheese over layers and poured cream on top instead 1/3 cup each time and it turned out perfect in convection oven . Thank you so much !!

    1. Hey Zena,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

    1. Hey Ambryn,
      Sure, any cheeses that you like will work well here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  26. 5 stars
    I made these last night for a neighborhood dinner and they were a huge hit! I will definitely make them again!

    1. Hey Karen,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  27. 5 stars
    Really fantastic scalloped potatoes. Made it for my Thanksgiving test run since I can’t risk bringing a new recipe without trying it out. They turned out great with the ingredients listed. The wine along with the onions adds some really nice complex flavors to a dish that can sometimes taste like sour cream and onion potato chips. This will be a staple!

  28. This recipe looks like the answer to my mom’s recipe that I haven’t been able to find since she passed. What mandolin do you use?

  29. If you need to double the recipe should I put in 2 9 x 13 pans or what do you recommend? I will be cooking and taking to my MIL’s house for lunch for 16 people. Do you really think I need to double?

    1. Hey Christi,
      Yes, you will need to use 2 pans and it really depends on how hungry your guests are and how much other food there will be. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. 5 stars
    I made this as a test run for thanksgiving tonight. I love the way you said to caramelize the onions. I am an onion fan so I will be doubling the onion from now on. The only thing I would have liked was a metric measurement for the salt and pepper. I know everyone has different opinions on saltiness but I didn’t add enough because I was nervous it would be too salty. It’s not that much of a problem though because you can always add to taste. Everyone in my family said yes to making it again for thanksgiving. This is my first dish I’ve made on HBH, I’m excited to try making more.

  31. I cut the potatoes up and boil until almost done. Drain the the rest of it cheese sauce onions etc. then bake about 30 mins

  32. Will try but but have a daughter that needs Gluten free. I use almond milk with corn starch gluten free and just put over potatoes then in slow oven. Works fine no wine and does thicken good.

    1. Hey Florence,
      This recipe is already GF so you do not need to make any adjustments. Please let me know if you give it a try. xTieghan

  33. I can’t wait to try these!! Do you have a tip if I wanted to skip the caramelized onions? I have some non-onion fans I’m cooking for…subbing in onion powder? Thanks!

    1. Hey Sheila,
      Sure, you could totally do onion powder, you could even just do the onions on half of the dish. I hope you love the recipe, please let me know if you give it a try! xTieghan

  34. I’m so excited to try this and think it will be a big hit at my Friends-Giving dinner. Is there another option you could recommend instead of White Wine? We have an allergy we’re working around.

    1. I have always used a broth in place of wine in my cooking personally; in this case I would use a chicken broth, but if you prefer to keep the dish vegetarian you could use vegetable broth

    2. Hey Chelsea,
      You can use veggie or chicken broth in place of the wine. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  35. Hi, Tieghan. This recipe sounds wonderful! Is there something I can use in place of wine?

    Thanks so much! I love all of your recipes!

    1. Hey Peggy,
      You can use veggie or chicken broth in place of the wine. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  36. It looks SO GOOD! What’s your prep ahead recommendation? Can I cook this whole thing ahead and essentially reheat + add the cheese/final cook time day of? Or would you only suggest to prep ingredients ahead, not bake? Thanks in advance!

    1. Hey Kelly,
      You can go ahead and follow the make ahead instructions listed above. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Jeff,
      I have tested with both potatoes and they are equally as good so use whatever you prefer:) I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Traci,
      Yes, you could skip the onions. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Shay,
      You could use a dairy free milk that you enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan

  37. This sounds so good. I’ve never been happy with any au gratin potatoes I’ve made, so hoping this recipe is the one! Could you please go back to including a Pinterest link with your recipes? I have several boards with your recipes included in all of them — when I can’t pin them, I no longer think to make them when I’m browsing my boards. And I definitely want to add this one to my Thanksgiving board!

    1. Hey Jules,
      You can simply click on any photo to save to Pinterest. I hope you love the recipe, please let me know if you give it a try! xTieghan

  38. 4 stars
    This looks great and I will be trying it ahead of time this week. One note: It might be more helpful to state the potatoes in weight rather than number. I don’t know about where you shop, but the size of both golden and russet potatoes can be extremely different depending on how you purchase them – bagged or loose. usually the bagged ones are much smaller than loose.

    Looking forward to this and thank you!

    1. Thanks for the feedback Linda, the great thing about this recipe is the potatoes don’t have to be totally exact, just a rough estimate! I would say to use about 5 pounds of potatoes. I hope you love this dish! xTieghan

  39. These look awesome! Putting the finishing touches on my Thanksgiving dinner and these might be a late add. Question: I’m not a huge fan of cheddar. I can do it but not by itself usually. Any suggestions for a blend of cheeses for the top?

    1. Hey Raven,
      You can really use a blend of any cheeses that you enjoy here, you really can’t go wrong! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Hannah,
      You could give it a try although I really think regular potatoes would be the best for this dish. Please let me know if you give it a try! xTieghan

  40. You’ve now put me in a conundrum! I was sure I would make Crispy Parmesan Thyme Sweet Potato Stacks for Thanksgiving, but now….I’m considering these instead. Decisions, decisions!

    How would this recipe be with sweet potato? Would it work as well?

    1. Hey Dee,
      Lol oops!! I really would stick with regular potatoes for this recipe:) I hope you love this dish, please let me know if you give it a try! xTieghan

  41. Oh my gosh! These look like the bees knees. I love potatoes, and this just sounds perfect.

    What weight would the potatoes be please? We get different varieties in the UK – bit I definitely want to try these. Xx

      1. Just saw your reply here – any possibility you could add that to the recipe? Serious difference! a 5 # bag of potatoes is a LOT of smaller potatoes!

  42. This looks delicious and I have pinned it to make for this coming weekend. Just one question though. Did you use a tool or kitchen gadget to slice your potatoes or did you just slice them by hand?

    1. Hey Colleen,
      Thanks so much! I used a mandolin to slice my potatoes, but a super sharp will work as well. I hope you love the recipe! xTieghan