French Onion Scalloped Potatoes.
French onion scalloped potatoes need to make an appearance on your dinner table!
Yessss I am the crazy person serving you another french onion recipe! This time, in your scalloped potatoes.
It is SO WORTH IT.
Caramelized, thyme-studded onions are swirled into super cheesy sliced potatoes. Lots of melty gruyere, just to hit the classic french onion taste.
They.are.a.dream.
Really, I know that I say this every single time, but I have to be close to the end of the french onion obsession. I mean, is there even anything else I can french onion? I’ve french onion-ed all the things. Promise we’re near the end.
In the meantime, just enjoy all this caramely, cheesy goodness.
I know that I sure am.
If you’re looking for Easter menu ideas, I’ve got you! This is a dish you can add to your table that would be an absolute showstopper.
I’ve shared these asiago scalloped potatoes before, with both white potatoes and sweet potatoes! They are super good.
This version is similar, just with lots of delicious, savory caramelized onions. The depth of flavor is incredible.
My mom makes the best scalloped potatoes and they are one of Eddie’s favorite dishes. She only tends to make them on Easter, because she also has an arsenal of other amazing potato dishes she makes regularly. And every year when she makes them, we’re all always like WHYYYY DO WE ONLY HAVE THESE ONCE A YEAR?!
It’s mind blowing, because they are so incredible. And they reheat well, they travel well, really you can’t go wrong.
I think the main issue is that scalloped potatoes can be a bit high maintenance. You have to slice the potatoes, make the sauce, grate the cheese – all that jazz. And here I am, making them even more high maintenance, because I’m demanding that you caramelize onions for an hour before.
Or heck, at least 40 minutes. Real caramelized onions take awhile, even though most of the time is hands off. You just need to sit even now and then.
Once you make a batch of caramelized onions, the rest is scalloped potato history. I like to use a mandolin for the best even results, but you can also thinly slice potatoes. You can do this the night before, just store them in a bowl of ice water in the fridge overnight!
I like to use gruyere cheese here because it’s the classic flavor of french onion soup. I throw some in the cheese sauce and some in between the layers, along with the caramelized onions. Top the entire thing off with crunchy breadcrumbs, bake until it’s melting together and the potatoes and super soft.
The cheese is golden and bubbly.
They are irresistible!
If you love making a good casserole or dinner dish for your family, whether it’s for a holiday or even sunday dinner, this is it. Yes, it’s a labor of love, but the end result is so wonderfully worth it.
French Onion Scalloped Potatoes
French Onion Scalloped Potatoes
Ingredients
- 4 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- kosher salt and pepper
- ½ teaspoon dried thyme
- 3 pounds russet potatoes, peeled
sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 ½ cups milk
- kosher salt and pepper
- ¼ teaspoon freshly grated nutmeg
- 12 ounces freshly grated gruyere cheese
- ⅓ cup seasoned bread crumbs
Instructions
- Preheat the oven to 375 degrees F.
- Thinly slice the onions. Heat the 4 tablespoons of butter in a skillet over medium heat. Add in the onions with a big pinch of salt and pepper. Stir. Cook for 10 minutes, stirring occasionally, until the onions soften. Reduce the heat to medium-low, stir in the thyme and cook for another 30 to 40 minutes, stirring often, until the onions are golden and caramelly in color. If at any time the onions start to burn, turn down the heat or add a splash of water to the pan. If the onions are not cooking, you need to raise the temperature a bit.
- Use a mandoline or sharp knife to thinly slice the potatoes - you want them to be very thin, uniform in size and ⅛ inch thick or thinner. If you are slicing them ahead of time or with a while to go before assembling, place them in a bowl of ice water so they don’t brown.
- Make the sauce! Heat the other 4 tablespoons of butter in a saucepan until melted. Whisk in the flour to create a roux. Cook for 2 to 3 minutes, stirring, until the roux is golden in color and smells fragrant and nutty. Slowly stream in the milk while whisking the entire time, bringing the sauce together.
- Continue to stir the sauce and whisk in a pinch of salt and pepper and the nutmeg. Reduce the heat to low. Slowly stir in 6 ounces (about half) of the gruyere until melted. Taste and season with more salt and pepper if needed.
- Layer half of the potatoes in the baking dish. Cover with half of the cheese sauce, then half of the caramelized onions and half of the remaining grated gruyere. Layer the remaining potatoes on top. Top with the remaining cheese sauce, covering all the potatoes. Top with the remaining caramelized onions and the grated gruyere. Top with the bread crumbs.
- Bake uncovered for 45 to 60 minutes, or until the potatoes are tender enough to pick up with a fork. If the top gets too brown towards the end, you can tent it with foil. Let cool slightly before serving.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Such cheesy goodness.
17 Comments on “French Onion Scalloped Potatoes.”
Look very good I am going to try it soon
You could never have too many French onion recipes in my book :) Thanks, Jess!!
Can this be made the night before?
I meant can this be prepared the night before and kept in the refrigerator until ready to cook?
Looking forward to trying this
..
Pingback: Friday Faves | Responsible travel | Conscious consumption | Finding balance
Made exactly as ordered in the above recipe. Giving 2 stars because it did taste good. That being said, we are still waiting for this to be done after 3 hours since starting the recipe. The onions take either more time or a higher temperature to be done in 40 minutes. As given it took more than 70 min. After getting it all together we are now at 60 min baking time and the potatoes are still crunchy. Upped the oven to 375 and then covered the casserole. Would advise anyone trying to increase temps given to med-low on the onions after sautéing them well on med-high. For the oven would suggest either covering right from the start with foil and taking it off for the last 10 min or so and adding at least 20 more min….OR increasing oven temp to 375-400 for it to be done within 45 min.
hi jen – if your potatoes are still crunchy after 60 minutes, they are not sliced thin enough. did you use a mandolin or a knife? they should definitely be tender after 60 if they are 1/8 inch thick!
Made this yesterday. Followed the recipe but cut it in half since it was for two of us plus leftovers. Turned out great. The sweet onions made the dish delicious. A little work putting it together but worth it . Will definitely make again !
Looks so good! Planning on making it for Easter. Would I be able to prep ahead of time or even the night before and just bake when we’re ready for it?
I was wondering the same! I read a few other recipes & they say make a few hours ahead and reheat for 15 min. I may even make onions day ahead and make the full dish that morning – then reheat just prior. 🤷🏻♀️??
FWIW: My 4 onions took over 2 hours to caramelize, and that was with turning back to medium after the first hour because it was taking so long. And give your potatoes at least 90 minutes to cook and then cool slightly.
These were absolutely delicious! I only used one onion and it was plenty – they cartelized nicely in 20-25 minutes (did this step the day before!). Bake time (1 hour) was spot on – I made them in the morning and I reheated for 15 minutes uncovered at the same temp before serving for lunch. Everyone loved them!
I made these for Easter dinner and everyone went back for seconds. They are so good.Sure, they take a little prep but I made the cheese sauce while the onions were caramelising. I was told I will be the official potato scallop maker for all family gatherings from now on.
Also, it took less than 30 minutes to caramelise the onions.
Is there a gluten free way to make this??
yes you can use gluten free breadcrumbs and gluten free AP flour or arrowroot to make the roux!