Recipes from the Grapevine Cottage

Recipes --> Side Dishes --> Caramelized Onion Scalloped Potatoes

Caramelized Onion Scalloped Potatoes

We served this dish at our "Go home at 10 pm" New Year's Eve party, and it was a big hit (so was going home at 10 - We started at 6:30 and celebrated New Year's in Reykjavik at 9 pm). It's not particularly low fat, but I was off my diet that night anyway.

Serves 6 - 8

6 medium sized potatoes, scrubbed and thinly sliced (I used a mouli for thin, consistent size)
2 medium sized onions, also thinly sliced (the mouli again)
olive oil
about 3/4 cup each - grated cheddar cheese and Monterey Jack cheese

Sauté the onions in olive oil in large skillet over medium low heat for about 15 to 18 minutes, stirring until they are nicely caramelized. In the meantime have your sous chef (Linda, in this case) prepare the following bechamel sauce.


3 tablespoons butter
3 tablespoons flour
Salt & fresh ground black pepper, plus a few shakes of white pepper
2 cups of warmed, whole milk (or 1-3/4 of whole, and 1/4 cup of half & half or whipping cream)
Few grates of a whole nutmeg (or a few shakes if in a jar)

Melt the butter over medium high heat. Mix in the flour, salt & peppers, using a wire whisk, and bring to gentle bubbling for about a minute, but don't overcook. Blend in the hot milk, and continue stirring with the whisk until thickened but not too thick, about like a gravy.

Place a thin layer of the sauce in the bottom of a 9-inch x 13-inch casserole dish, followed by a layer of potatoes, and a light layer of caramelized onions. Spread another layer of sauce, and then sprinkle with 1/3 cup of a blend of cheddar and Monterey Jack cheese. Repeat beginning with potatoes, and keep layering until out of ingredients (I ended up with 3 layers) topping with a sprinkling of cheeses. Bake in 350 degree oven for 50 minutes, our until potatoes are tender, adding some more milk around the edges if it starts to look dry.