Scalloped Potatoes with Caramelized Sweet Onions

Scalloped Potatoes with Caramelized Sweet Onions

These scrumptious Scalloped Potatoes with Caramelized Sweet Onions are topped cheese and fresh thyme.

Scalloped Potatoes with Caramelized Sweet Onions
 
Makes 10 to 12 servings
Ingredients
  • ¼ cup butter
  • 2 pounds sweet onions, sliced
  • 1 (12-ounce) can evaporated milk, divided
  • ⅓ cup all-purpose flour
  • 1 cup chicken broth
  • ½ teaspoon seasoned salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons fresh thyme leaves
  • 5 pounds russet potatoes, peeled and sliced ⅛ inch thick
  • ½ cup grated Parmesan or Pecorino Romano cheese
  • Garnish: fresh thyme
Instructions
  1. In a large skillet, melt butter over medium heat. Add onions, and cook, stirring occasionally, for 1 hour or until golden brown.
  2. Preheat oven to 350º. Spray a 13x9-inch baking dish with cooking spray.
  3. In a small bowl, whisk together ½ cup evaporated milk and flour until smooth. In a medium saucepan, bring remaining milk, chicken broth, seasoned salt, and pepper to a boil over medium-high heat. Whisk flour mixture into milk mixture, reduce heat to medium, and cook, whisking constantly, for 5 minutes or until thick. Stir in thyme.
  4. Arrange one-fourth of potato slices in bottom of prepared pan. Spread one-fourth of milk mixture onto potatoes. Spread one-fourth of onions onto milk mixture. Repeat layers 3 times. Cover with foil.
  5. Bake for 30 minutes. Uncover, sprinkle with cheese, and bake 45 minutes more or until hot and bubbly and potatoes are tender. Garnish with thyme, if desired.
Notes
Tip: Caramelized onions in step 1 may be prepared up to 2 days ahead and refrigerated in an airtight container.

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!