Caramelized Onion Scallop Potatoes
Enjoy this easy and oh-so-cheesy alternative to mashed potatoes.
Photo by Gwénaël Le Vot
SERVES 4-6
Olive oil
2–3 cups onions, peeled and thinly sliced crosswise (about 1 pound)
4 medium Yukon Gold potatoes, sliced 1/8-inch thick
1 cup grated Gruyere cheese, divided into two ½-cup portions
½ cup grated Parmesan cheese
Kosher salt
White pepper
1 teaspoon butter, for au gratin dish
¼ cup chicken stock
1 teaspoon fresh rosemary, minced
Preheat oven to 400 F. In a large, heavy-bottomed skillet over medium heat, heat 2 tablespoons olive oil. Add onions and stir and cook until golden brown, about 15 minutes.
In a large bowl, toss potatoes in ¼ cup olive oil*, ½ cup grated Gruyere, Parmesan, salt and pepper. (If potatoes are sliced in advance, be sure to keep in cold water to prevent from turning gray. Drain and pat dry before assembling dish.) Butter an 8-by-8-inch au gratin dish and cover bottom with caramelized onions. Arrange potatoes in dish on top of onions. Sprinkle with remaining cheese, add chicken stock and rosemary. Cover with foil and bake for 40–45 minutes until fork tender. Remove foil and broil for 5 minutes until lightly browned. Let rest 20 minutes before serving.
* Use just enough oil to coat potato slices, not saturate them.
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