From the Kitchens of Amy & JJ

We tried this recipe as our “cheesy potato” option for Christmas dinner one year and it has been requested many times since.

Scalloped Potatoes with Caramelized Onion
Ingredients –
– 2 Tablespoons extra virgin olive oil, divided
– 4 cups thinly sliced onions, sliced crosswise
– 6 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced 1/8 inch thick
– 3/4 cup grated Gruyère cheese, divided
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon kosher salt
– 1/2 teaspoon white pepper (or black pepper if that is what you have)
– 1 teaspoon butter, for greasing the baking sheet
– 1/3 cup stock (chicken, beef or vegetable)
– 1 teaspoon finely minced fresh rosemary

Instructions –
1. Preheat oven to 400°
2. Caramelize the onions. Heat 1 tablespoon of olive oil on medium high hear in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil and cook until golden brown. About 15-20 minutes.
3. Put the sliced potatoes in a large bowl and gently toss with 1 tablespoon of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.
(If you are making ahead, make sure that the potatoes are well coated with the olive oil, even if you have to add more olive oil. This will help prevent them from turning grey.)
4. Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
Arrange the sliced, cheese-coated potatoes in a pattern over the onions.
Pour stock over the potatoes. Sprinkle with remaining cheese.
5. Cover with aluminum foil and bake for 50 minutes (or until fork tender).
6. Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
Sprinkle with minced rosemary to serve.