Four Onion Scalloped Potato

Four Onion Scalloped Potato

Click for full image

Print Friendly Version

Description

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.

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

Directions

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

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 overnight.

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.

Special notes

Original recipe by Chef Paul Gregory and provided by the National Onion Association with permission. Photographed by Lori Rice (2016).



Onionista (posted on: 01/11/2019)

The onion — Nature'sNinja — is the perfect food to… Read More

Onionista (posted on: 01/09/2019)

@lilyblueyez And the answer is 22. Read More

Follow me on Twitter too!

Onionista (posted on: 01/11/2019)

The onion — Nature'sNinja — is the perfect food to… Read More

Onionista (posted on: 01/09/2019)

@lilyblueyez And the answer is 22. Read More

© National Onion Association 2011 | 822 7th St. #510 | Greeley, CO 80631 | 970.353.5895 | Fax 970.353.5897 | Privacy Policy | Site Map

Follow

Show