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Name: Scalloped Potatoes with Caramelized Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 cups whipping cream; 4 cloves garlic crushed; 3 peppercorns; 3/4 teaspoons sea salt; 1 tablespoon oil; 1 large Spanish or yellow onion thinly sliced; 3 large Yukon Gold potatoes peeled; 1 cup Gruyere cheese shredded; 2 sprigs fresh thyme

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INGREDIENTS

2 cups whipping cream
4 cloves garlic ; crushed
3 peppercorns
3/4 teaspoons sea salt
1 tablespoon oil
1 large Spanish or yellow onion ; thinly sliced
3 large Yukon Gold potatoes ; peeled
1 cup Gruyere cheese ; shredded
2 sprigs fresh thyme

Servings

INSTRUCTIONS

In saucepan, bring cream, garlic, peppercorns, thyme, and salt to just under boil; reduce heat to low, cover and simmer for 15 minutes. Remove from heat; set aside.

Heat your oven to 300° F.

Meanwhile, in skillet, heat oil over medium-low heat and cook onion, stirring often, until light brown, about 45 minutes. Slice potatoes as thinly as possible (using a mandoline if available).

Layer 1/4 of the potatoes in greased about 8 x 12-inch glass baking or casserole dish; top with 1/3 of the onion and 1/4 of the cheese. Repeat twice. Top with remaining potatoes. Strain cream mixture over potatoes, shaking casserole to distribute evenly. Sprinkle with remaining cheese.

Bake in 300° F oven on a baking sheet (to catch drips) until tender and a knife inserted into the dish pierces potatoes easily, 1 1/2 to 2 hours. (Make-ahead: Let cool, then cover and refrigerate for up to 2 days. Reheat, tented with tin foil, in 375° F oven for 30 minutes.)

Tip: For a lighter version, steep garlic, peppercorns, thyme, and salt in 2 cups of (500 mL) milk. Then make béchamel sauce: In saucepan, melt 2 tablespoons butter over medium-low heat. Add 2 tablespoons all-purpose flour. Cook, stirring, for 1 minute. Whisk in strained milk mixture, and simmer everything for 5 minutes until slightly thickened. Pour over potatoes.

NOTES

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Scalloped Potatoes with Caramelized Onions

2 cups whipping cream
4 cloves garlic crushed
3 peppercorns
3/4 teaspoons sea salt
1 tablespoon oil
1 large Spanish or yellow onion thinly sliced
3 large Yukon Gold potatoes peeled
1 cup Gruyere cheese shredded
2 sprigs fresh thyme

In saucepan, bring cream, garlic, peppercorns, thyme, and salt to just under boil; reduce heat to low, cover and simmer for 15 minutes. Remove from heat; set aside.
 
Heat your oven to 300° F.
 
Meanwhile, in skillet, heat oil over medium-low heat and cook onion, stirring often, until light brown, about 45 minutes. Slice potatoes as thinly as possible (using a mandoline if available).
 
Layer 1/4 of the potatoes in greased about 8 x 12-inch glass baking or casserole dish; top with 1/3 of the onion and 1/4 of the cheese. Repeat twice. Top with remaining potatoes. Strain cream mixture over potatoes, shaking casserole to distribute evenly. Sprinkle with remaining cheese.
 
Bake in 300° F oven on a baking sheet (to catch drips) until tender and a knife inserted into the dish pierces potatoes easily, 1 1/2 to 2 hours. (Make-ahead: Let cool, then cover and refrigerate for up to 2 days. Reheat, tented with tin foil, in 375° F oven for 30 minutes.)
 
Tip: For a lighter version, steep garlic, peppercorns, thyme, and salt in 2 cups of (500 mL) milk. Then make béchamel sauce: In saucepan, melt 2 tablespoons butter over medium-low heat. Add 2 tablespoons all-purpose flour. Cook, stirring, for 1 minute. Whisk in strained milk mixture, and simmer everything for 5 minutes until slightly thickened. Pour over potatoes.

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Nutrition

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Serving Size: 1 Serving (177g)
Recipe Makes: 8 Servings

Calories: 278
Calories from Fat: 151 (54%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 4.2g
Cholesterol 35.4mg		11 %
Sodium 223.3mg		8 %
Potassium 616.8mg		16 %
Total Carbohydrate 25.5g		8 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 22.4g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 278

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