Caramelized Scalloped Potatoes are the creamiest, most flavorful version of Scalloped Potatoes.
Caramelized Scalloped Potatoes will be on my holiday table. What's on yours?
Scalloped Potatoes with Caramelized Onions are my favs.
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 cow's milk hurts my joints, I have to be careful to eat only nondairy milk or goat's milk and cheese products. So I make this with one of the good dairy substitutes, like coconut, almond or pea milk.
Recipe Development
This recipe is based on a recipe from Katheryn’s Kitchen; I adapted it to fit my particular needs. The recipe called for Gruyere cheese. I substituted Pecorino Romano. Since Pecorino Romano is a tasty sheep's 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. I make my caramelized onions outside because when you do it inside, the smell permeates every inch of your house!
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
Ingredients
- 2 cups high fat coconut milk if you don't need dairy free, subsitute heavy cream
- 4 cloves garlic minced
- 3 whole peppercorns
- ¾ 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 sheep's cheese
Instructions
- In a medium saucepan, heat the coconut milk, 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 300°F (on a baking sheet to catch drips) for 1.5 to 2 hours until tender. (See note if you would like to bake this dish a couple days before your event.)
- Serve hot.
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