Scalloped Potatoes with Caramelized Onions

We were having steak for dinner and I thought some creamy potatoes would be a delicious side dish. I found this recipe on The Food Network for Scalloped Potatoes. I adapted it to work with what ingredients I had on hand. This dish was simple to make and so delicious. I loved the sharp flavor of the Asiago cheese with the soft potatoes and creamy caramelized onions. It paired beautifully with the steak and house salad. My husband and I loved these potatoes but my children requested that I make mashed potatoes and gravy next time.

Scalloped Potatoes with Caramelized Onions:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Food Network
 
  • 2 tsp olive oil
  • 1 sweet yellow onion, thinly sliced
  • 2 cloves of garlic, minced
  • 2 russett potatoes, thinly sliced
  • 1/2 cup shredded Asiago cheese
  • 1 cup skim milk
  • 2 tablespoons butter, cut into small pieces
  • Freshly grated nutmeg

Preheat the oven to 350 degrees. Heat a skillet coated with olive oil over medium heat, add the onions and cook until caramelized, about 25 minutes. Add the minced garlic and season with sea salt and freshly cracked pepper; cook for an additional 60 seconds, stirring constantly. Coat a baking dish with cooking spray. Layer the dish with a portion of the potatoes then cover the potatoes with half of the caramelized onions then sprinkle with some cheese. Repeat a second layer and finish with a final layer of potatoes.

Heat the milk and butter in a small saucepan until the butter is melted. Pour the milk mixture over the potatoes, season the top with freshly grated nutmeg, sea salt and freshly cracked pepper, to taste. Sprinkle with the last of the cheese. Cover and place in the oven.

Bake until the potatoes are tender and the casserole is bubbly, about 45 minutes. Remove the cover and place under the broiler for a few minutes to brown the top. Watch carefully so it doesn’t burn. Serve warm. Enjoy.


Click here for a printable version of this recipe – For the Love of Cooking.net

  Pin It

Leave a Comment