It seems like I only make these once a year and it’s always for Easter dinner. They are so pretty and delicious and even people that don’t like scalloped potatoes like these. They have just about everything they need to be the perfect potato side dish and if they are not enough to fit the bill you can always add bacon, I mean if you must. As long as you have a mandolin they are pretty easy to put together and if you caramelize the onions the day before they take hardly any time at all, they just take a while to bake but I promise you they are well worth it. I love they way they make the house smell while they are baking in the oven and they are also great as leftovers, if you have any that is.
- 3 Lbs. Yukon Gold Potatoes, peeled and sliced thin with a mandolin
- 3 TBL Butter
- 1 1/2 C Heavy Cream
- 1 1/2 C Whole Milk
- 2 Large Sweet Onions, Sliced thin
- 1 Tbl Olive Oil
- 1 Bunch Green Onions, Chopped Fine
- 8 Oz. Sharp White Cheddar or Gruyere Cheese, Shredded
- Salt & Pepper to taste
I always make the caramelized onions ahead of time. Take a heavy bottom pan on medium low heat and melt 1 Tbl of the butter into 1 Tbl Olive Oil and add the sliced onions, toss to coat in the oil and season with salt and pepper. Sauté onions, stirring frequently, you want them to cook low and slow until they carmalize, it will take about 45-60 minutes and the longer you let them go the sweeter they will be. When they are done set them aside and let them cool or keep them in the fridge until you are ready to use them. To be honest, these onions are so good, I usually make a ton at a time and I try to keep some on hand in the fridge for whatever, they are good on literally almost anything. Take a deep baking dish and coat with butter then start stacking the first layer of potato slices in the dish. Mix cream and Milk together and pour about 1/3 of it over the bottom layer of potatoes. Top the potatoes with all the caramelized onions, salt, pepper, 1/2 of the shredded cheese and 1/2 the green onions. Then repeat everything with the second layer and pour the remaining mixture over everything, dot with pieces of butter and cover loosely with foil. Bake on a rimmed cookie sheet in a 350 oven for 75 minutes then uncover and bake for another 45 minutes. Let cool for about 20-30 minutes before serving and enjoy.