| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- Canola spray, for the baking sheet
- 2 tablespoons unsalted butter
- 1 1/2 cups thinly sliced yellow onion (1 large onion)
- 1 tablespoon minced garlic (2 to 3 cloves)
- 3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
- Kosher salt and freshly ground black pepper
- 1 1/2 cups grated fontina cheese (about 8 ounces)
- 1 cup grated Parmesan (about 5 ounces)
- 2 cups heavy cream
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 450 degrees F. Spray a large, rimmed baking sheet (18-by-13 inches).
- Melt the butter in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
- Shingle half of the potatoes in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered. Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan. Next, evenly spread the caramelized onions over the top; place the sauté pan back on the stovetop and reserve for later. Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
- Turn the heat to medium under the sauté pan. Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a simmer. Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining fontina and Parmesan.
- Cover the baking sheet with foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes. Let the cool for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 475 |
| Total Fat | 34 g |
| Saturated Fat | 19 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 107 mg |
| Sodium | 577 mg |
Reviews
This looks so yummy. Wondering if you can make this ahead of time and pop into the oven? Or will the potatoes turn brown?
I’ll try it with thyme instead and I’m not sure about dijon mustard but who knows?
I may be presently surprised.
I’ll rate AFTER trying it.
I may be presently surprised.
I’ll rate AFTER trying it.
Thanks Valerie, you’ve done it yet again. Another fantastic recipe. These potatoes take a bit of time but my husband helped. They were the PERFECT potato to go with the butternut squash, glazed carrots, green beans, corn and mushrooms (we love our veggies) we had with our Christmas prime rib roast. My daughter is a vegetarian and said these were the “world’s best” scalloped potatoes. I will definitely be making these again and again.
These are the best tasting scalloped potatoes I’ve ever had. Only thing is next time I’ll leave the foil on the whole time because my potatoes where still to hard and I sliced mine thinner than she did. And also will use a deeper dish because the liquid was boiling over the edges a little. I didn’t use herbs because we don’t like them. I bought really good fontina from the cheese store and make sure you don’t accidentally get smoked unless you like that. But these are the best!
Tasty!
The best scalloped potatoes ever. I made mine in a 9×13 Pyrex pan instead of the sheet pan. Instead of fontina I use swiss cheese or sharp cheddar. To cut down on calories used half and half. The caramelized onions and herb infused cream sauce are what really and the depth of flavor that set this recipe apart from other scalloped potatoes.
It was amazing! My family loved it!
This recipe is simply the best. I’ve made it several times, and it’s always a huge hit. Do yourself a favor, don’t look back and make this recipe!! 🙂
I hay8 scalloped potatoes. BUT Valerie made this on tv and it looked so good that I said I’d try it. This recipe is spectacular! Everyone loves it including me! Thanks Valerie for making me a believer!
Best potatoes ever! Had my sister and brother in law over for dinner and everyone raved! Keeper for sure!