Scalloped Potatoes With Caramelised Onions And Gruyere Recipe

There’s just something about a dish that manages to be simple and a little bit special at the same time.

When I make Scalloped Potatoes with Caramelised Onions and Gruyere, I’m always aiming for that rich, creamy, over-the-top flavor.

The way sweet onions and nutty Gruyere melt into tender potatoes? That’s what makes this so memorable.

This recipe shows exactly how to layer potatoes, caramelised onions, and Gruyere for a dish that turns out golden, bubbly, and crazy satisfying.

You’ll see how to get that perfect texture and balance of flavors without any fancy gadgets or complicated steps.

I’ll guide you through the whole process, from prepping ingredients to baking until the top is crisp and golden. Afterward, you’ll get why the taste stands out in the Tasting Notes section.

Scalloped Potatoes With Caramelised Onions And Gruyere Recipe

I love how this dish brings together tender potato layers, sweet caramelised onions, and rich Gruyere cheese. It’s comforting but surprisingly easy with some good tools, fresh ingredients, and a few careful steps to nail the texture and flavor.

Equipment

• Large skillet for caramelising onions evenly
• Medium saucepan for the cream mixture
• Sharp knife or mandoline to get those potatoes thin and even
• Cutting board for safe chopping
• Mixing bowl to combine ingredients before layering
• 9×13-inch baking dish for even cooking
• Whisk to blend the cream and seasonings
• Aluminum foil to cover during baking
• Oven mitts for handling the hot dish
• Wooden spoon for stirring onions

Having everything ready before I start makes the whole thing feel less hectic.

Ingredients

• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
• 1 ½ cups heavy cream
• 1 cup whole milk
• 1 ½ cups Gruyere cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp fresh thyme leaves (optional)

I go for Yukon Gold potatoes—they stay creamy and hold their shape so well. Gruyere brings that nutty flavor that just works with the caramelised onions.

Instructions

• Preheat the oven to 375°F (190°C) and grease your baking dish.
• Melt butter in a skillet over medium heat. Toss in the onions and cook them slowly for 20–25 minutes, stirring often, until they turn golden and soft. Add garlic and cook for another minute.
• Warm the cream and milk together in a saucepan with salt, pepper, and thyme. Don’t let it boil.
• Layer half the potatoes in the baking dish. Add half the onions, Gruyere, and Parmesan. Do a second layer the same way.
• Pour the warm cream mixture on top.
• Cover with foil and bake for 40 minutes. Take off the foil and bake another 20 minutes, until the top looks golden and bubbly.
• Let it sit for about 10 minutes before serving so the sauce can thicken up a bit.

Notes

I try to slice the potatoes as evenly as I can so they all cook the same. Thin, uniform slices really help with that creamy, layered texture.

Sometimes I’ll swap in a bit of aged Gruyere or even white cheddar if I want a stronger flavor. The dish reheats well in the oven at 350°F for about 15 minutes.

Honestly, it goes great with roasted chicken or just a simple salad. Leftovers taste even better the next day once the flavors have had time to blend.

Tasting Notes

I love how Gruyere cheese melts right into the potatoes, making everything creamy with this slightly nutty kick. The caramelised onions bring in a gentle sweetness that somehow balances out all that richness.

Each bite feels warm and comforting, but it never gets too heavy. The top layer bakes up into a golden crust—there’s this satisfying crunch before you hit the softer layers underneath.

I always notice how the edges turn a bit crisp, which gives you a nice little contrast in texture. The aroma hits you right away; butter, onions, and cheese all mix together as it bakes.

Honestly, it smells like a cozy kitchen on a chilly evening. Tasting it fresh from the oven, all the flavors mix together—buttery potatoes, sweet onions, savory cheese.

After it cools for a few minutes, the layers hold together better, and the flavors seem to deepen just a bit. I usually pair it with something simple, maybe roasted chicken or a green salad.

The mild saltiness and creamy texture make it a great side, and it doesn’t try to steal the show from the rest of the meal.

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