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Caramelized Scalloped Potatoes with Caramelized Onions: Creamy & Flavorful

Scalloped Potatoes with Caramelized Onions

A rich, creamy, robust scalloped potatoes recipe.

Course potatoes, Side Dish
Cuisine American
Keyword scalloped potatoes with caramelized onions; scalloped potatoes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Author Recipe Idea Shop/Lois Carter Crawford based on Katheryn's Kitchen 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
  • 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

Instructions

  1. In a medium saucepan, heat the coconut milk, garlic, peppercorns, salt and thyme to not quite boiling.

  2. Reduce the heat to low.
  3. Cover and simmer for 12-15 minutes, stirring frequently. Then set aside.
  4. In a skillet, heat the oil over medium-high heat. Sauté the onions in the skillet until caramelized (nicely browned).
  5. 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.
  6. Strain the cream mixture to remove any lumps and pour it over the layered potatoes.
  7. 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.)

  8. Serve hot.

https://recipeideashop.com/scalloped-potatoes-with-caramelized-onions/

Recipe Notes

Note 1: You can make Caramelized Onions in your slow cooker and freeze them to save a step on the recipe.

Note 2: You can make this 2 days ahead of your event by partially baking it for about 1 hour. Then remove from the oven, cool, and refrigerate. On the day of your special meal, bake it again for about 45–60 minutes until hot and bubbly. The potatoes should be fork tender.