Recipe by Derf
Another Canadian Living mag. recipe I wanted to test for Thanksgiving dinner. Marvelous mouth watering potatoes and onion!! Half a recipe worked great!! and we will have it for Thanksgiving dinner.
Top Review by evelyn/athens
oh wow! These are delicious scalloped potatoes. I do not care for thyme and left it out, followed the rest of the recipe using whole milk and using 2 red onions. I also probably used twice as much cheese (we are cheese lovers!). This recipe is delicious and it will be on my holiday table as well.
- 2 cups whipping cream (I used 2%milk)
- 4 cloves garlic, slivered
- 3 peppercorns
- 2 sprigs fresh thyme
- 3⁄4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 Spanish onions or 2 onions, finely sliced
- 3 large yukon gold potatoes, about 2 1/2 lbs
- 1⁄2 cup shredded gruyere cheese
Directions See How It's Made
- In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat and set aside.
- Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
- Slice potatoes as thinly as possible, use mandoline if available.
- Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
- Repeat twice.
- Top with remaining potatoes.
- Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
- Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
- (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).