Scallop potatoes have long been a favourite of mine - it was one of those classic childhood dishes that mom excelled at making. No matter how much I try I have never been able to capture her recipe. In fairness, she never used a recipe so I guess I should say I have never been able to capture her technique.
Ths recipe, from Elise at Simply Recipes, is a rather modern take on mom's scalloped potatoes of my childhood. She skips the cream and bacon (many recipes use bacon - mom's never did) but instead flavors the potatoes with caramelized onions, nutty Gruyere cheese, Parmesan, and a light sprinkling of rosemary to finish.
YUM
When we made this we somehow had a crisis. I thought we had lots of potatoes but we did not. To deal with this disaster I used half potatoes and half sweet potatoes. I actually liked the way it came out with the variegated stripes of sweet and regular potatoes. The taste, as promised, was amazing!
Scalloped Potatoes with Caramelized Onions and Gruyere
2 Tbsp olive oil
4 cups thinly sliced onions (sliced crosswise)
6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon of butter to butter the gratin or casserole dish
1 teaspoon finely minced fresh rosemary
Heat olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.
Butter a large gratin dish or 9x13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese.
Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
Sprinkle with minced rosemary to serve.
Comfort food at its best, and it looks really special and spiffy with the alternating colors.
Posted by: Kayte | January 21, 2015 at 08:56 PM
I thought that the presentation rocked as well Kayte. Evidence yet again that sometimes the unplanned kitchen disaster can yield good results.
Posted by: JDeQ | January 26, 2015 at 09:00 AM