Four Onion Scalloped Potatoes

If you are looking for a recipe that adds a fancy touch to your holiday meal, this is it. A combination of white and red onions adds a pleasant, pungent flavor alongside the rich cream and cheeses surrounding the earthy potatoes.

Four Onion Scalloped Potatoes

Anything you can get done ahead of time saves a lot stress before a big holiday meal. The best part about this recipe is that you can make it the day before, stick in the fridge, and then warm it up and add the final touches just before serving.

Four Onion Scalloped Potatoes

 Yield: 8-10 servings
Preparation time: 15 minutes (plus cooling overnight)
Baking time: 1 hour 30 minutes

Ingredients

  • 6 Russet potatoes
  • ¼ leek, thoroughly washed
  • 1 pint heavy cream
  • 2 large eggs, beaten
  • ¼ large white onion, julienne cut
  • ¼ large red onion, julienne cut
  • 2 shallots, finely chopped
  • 4 oz. shredded Gruyere cheese
  • 4 oz. shredded part-skim mozzarella cheese
  • 4 oz. shredded Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons chopped fresh chives or other herbs for garnish

Preparation

Preheat the oven to 325 degrees.

Peel potatoes and place in water. Cut the white part of the leek into a julienne. With a mandolin or slicing machine, cut the potatoes into thin slices. In a large bowl, combine potato slices, leek, cream, eggs, red and white onion, shallots and 3 ounces of each cheese. Stir in the salt and pepper. There should be enough liquid to almost cover the potatoes.

Spray a 10 x 10 x 2-1/2 baking dish with olive oil spray. Pour the potato mixture into the dish, packing and spreading the ingredients evenly. Cover with foil and bake approximately 1 hour, or until potatoes are easily pierced with a small knife. Uncover and sprinkle the remaining cheeses over the top. Turn the oven up to 400 degrees F and bake uncovered for 5 to 10 minutes until golden. Remove from oven and let cool. Refrigerate over night.

Prior to serving, cut into squares and remove from baking dish with a spatula. Leave the servings as squares, or cut each square into 2 triangles and arrange on a baking dish coated with olive oil spray. Bake at 350 degrees F for 15 to 20 minutes, until hot all the way through. Place a square or 2 triangles on each plate and garnish with chopped herbs.


Four Onion Scalloped Potatoes

Be sure to check out our other delicious holiday recipes like Roast Turkey Breast with Balsamic Caramelized OnionsMixed Green Salad with Fall Fruits and Frizzled Onions and Red Cabbage and Onions.  Follow us on Pinterest and on Twitter for regular updates.

Recipe by Chef Paul Gregory and provided by the National Onion Association. Text and images by Lori Rice.

Posted in Dinner Recipes, Events and Celebrations, Recipes with Permission | 5 Comments