Caramelized Scalloped Potatoes are the creamiest, most flavorful version of Scalloped Potatoes.
Caramelized Scalloped Potatoes take a little bit longer to make, but they are worth it. Who knew that adding caramelized onions to scalloped potatoes would be so amazing?
Because commercial milk hurts my joints, I have to be careful to eat only A2 milk (and A2 cheese), which either comes from goats or from cows that have been tested to be A2. I have invested in a local family farm (Misty Morning Farm) so I am able to get delicious A2 milk, straight from the cow. That way, I get A2 milk that doesn’t cause my body’s inflammation and an allergic response.
So, when I found a recipe for Scalloped Potatoes with Caramelized Onions on Food52 that came from Katheryn’s Kitchen, I adapted it to fit my particular needs. The recipe called for Gruyere cheese, but I didn’t have any made from A2 milk. I substituted Pecorino Romano. Since Pecorino Romano is a tasty goat cheese substitute for Parmesan cheese (a hard cheese), and Parmesan goes with just about anything, I thought that would work, and it did. What wonderful Scalloped Potatoes! So far, this is my favorite recipe for Scalloped Potatoes and it’s one of our Top Recipes.
If you like Caramelized Onions, we have a terrific way to make them without having to stand over the stove. Use your Instant Pot or your slow cooker and make a whole pot of them. Then freeze them and pull them out as needed.
What You Need
You will need measuring cups and spoons, knives, a potato peeler, cutting board, casserole dish and a good sauté pan. Do yourself a favor and buy the best tools you can afford.
Scalloped Potatoes with Caramelized Onions Recipe
Scalloped Potatoes with Caramelized Onions
- 2 cups heavy cream
- 4 cloves garlic (minced)
- 3 whole peppercorns
- 3/4 teaspoon sea salt
- 2 sprigs fresh thyme or a pinch of dried thyme
- 2 medium yellow onions (thinly sliced)
- 2 tablespoons olive oil
- 3 pounds potatoes (peeled and sliced thin [Use Yukon Gold or another starchy variety])
- 1 cup shredded Pecorino Romano
- In a medium saucepan, heat the cream, garlic, peppercorns, salt and thyme to not quite boiling.
- Reduce the heat to low.
- Cover and simmer for 12-15 minutes, stirring frequently. Then set aside.
- In a skillet, heat the oil over medium-high heat. Sauté the onions in the skillet until caramelized (nicely browned).
- In an 8 x 10 (greased) baking pan, layer the ingredients (similar to lasagna) as follows: potatoes, onions, cheese, potatoes, onions, cheese, etc., ending with cheese.
- Strain the cream mixture to remove any lumps and pour it over the layered potatoes.
- Bake at 300F degrees (on a baking sheet to catch drips) for 1.5 to 2 hours until tender.
- Serve hot.
You can make Caramelized Onions in your slow cooker and freeze them to save a step on the recipe!
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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