Ingredients
Salted butter Yellow onion Kosher salt and black pepper Dry white wine Garlic Chopped fresh thyme Heavy cream Whole milk Cayenne Shredded Guyere cheese Shredded cheddar cheese Russet or Yukon gold potatoes
What you will need in the kitchen for this recipe:
mandolin whisk large skillet large glass measuring cup foil mandolin
Monday potatoes in prep for Thanksgiving next week! Is everyone getting excited for the big feast? I talked about this yesterday, but it feels as though we’ve skipped over Thanksgiving and moved right on into Christmas. I mean, to a point! I’m still here sharing out as many Thanksgiving recipes as possible before the 25th rolls around. And these potatoes will add another delicious item to our Thanksgiving menu. What’s funny about these potatoes is that as simple as these are, they really took me a while to perfect. I’ve struggled with scalloped potatoes for the longest time. I just could never get them to cook all the way through. After a few rounds of these I figured out the secret. A lower oven temperature, plenty of liquid, and lots of time in the oven. So while these do take a while to make, the prep is simple, and the rest is mostly hands off.
Here are the details
Before I slice the potatoes, I always caramelize the onions. A lot of potato casseroles call for onion powder. But I wanted to add a little more of a fresh onion flavor that wasn’t over powering, but just right. I love to use caramelized onions for an onion flavor that’s more mellow. I caramelize them down in a bit of butter and add wine to help them caramelize a little faster. Then just a little fresh thyme, salt, and pepper. While the onions are cooking, I mix the cream, milk, and the two types of cheese together. Most scalloped or au gratin recipes will call for you to cook the milk and cheese together on the stove, creating more of a cheese sauce. I’ve found that the cheese sauce didn’t help the potatoes cook. It left me with a drier potato, and not in a delicious way. So I skip cooking the sauce.
Slice the potatoes using a super sharp knife or a mandoline. Using a mandoline is ideal as you’ll get even slices and it’s much quicker too. Layer the potatoes in a baking dish with the cream/milk/cheese mix and onions. I layer this up similar to a lasagna to ensure every potato gets evenly seasoned.
Once assembled, you bake
The baking time for these potatoes is long. I cook mine a full two + hours to ensure that the potatoes are really cooked and turn tender. I then remove the foil, add a little more cheese, and bake until the cheese is bubbling and browning on top. It might seem simple, but that browned, golden top really adds another layer of deliciousness to the potatoes that makes everyone want more. Serve these up warm with a little added fresh thyme for color. I’m excited to have this recipe to share with not only you guys, but family and friends as well. I actually served them earlier in the month to my oldest brother Creighton. He said they’re probably one of his favorite potato dishes. When you win over the brothers, all is good! The next question is, what will you be pairing these cheesy potatoes with? The obvious answer for Thanksgiving is turkey. But come December, over here it will be my roasted beef tenderloin.
Looking for other easy Thanksgiving sides?? Here are my favorites: Make Ahead Roasted Garlic Mashed Potatoes Crispy Parmesan Thyme Sweet Potato Stacks Crispy Cheesy Potato Stacks Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans Lastly, if you make these Cheesy Scalloped Potatoes with Caramelized Onions, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
