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