I love potatoes in most forms and I've always wanted to make scalloped potatoes, just haven't taken that step. But I was reading a book by Diane Mott Davidson and decided the time was now. For those of you who haven't read this series, the protagonist is a caterer and so all books involve food and there are always recipes included in the book.
The most recent book I was reading included the recipe for these scalloped potatoes. The caterer in the book, Goldie, confessed that her secret ingredient is the caramelized onions. She had me at caramelized. I LOVE caramelized onions. So I decided to cook these potatoes just for me. And that was a great decision. Because I have eaten most of them all by myself.
- ½ tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 large Yellow Onion, sliced
- 4 lbs Russet Potatoes, peeled and thinly sliced
- ½ lb Gruyere, grated
- ½ lb Comte or Fontina cheese, grated
- ½ c Parmeasan cheese, freshly grated
- 1 tbsp fresh Sage, chopped
- 1 tsp Kosher Salt
- ½ tsp Pepper
- 2 c Heavy Cream
- Melt butter & oil over med heat. Add the onions. Cook until limp and caramelized, 15-20 min. Cool slightly.
- Preheat 375.
- In a large bowl, toss grated cheeses.
- Layer potatoes in a 9 x 13 glass pan. Add a layer of onions. Then add a layer of cheese. Top with sage. Repeat this process until the pan is completely full, ending with cheese
- Stir salt & pepper into heavy cream, then pour over the potatoes. Don’t disturb the cheese
- Bake 1 to 1 1/2 hours until the potatoes are tender and the top is golden brown
I didn't have sage and so I didn't add that. I'm not sure I want to try it with the sage. I used more onions than called for and a little less cream. The result was wonderful deliciousness. I will make these again. I will probably add the cream at every layer or at least season at every level, because I think my potatoes could have used the salt, and I may cut back just a little on the cheese. But overall, this recipe makes amazing potatoes that you will love.