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–+ servings

Creamy French Onion Scalloped Potatoes

1 hour 45 minutes
intermediate
Serves 8 people
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Creamy French onion scalloped potatoes fresh from the oven

Ingredients 

  • 14 - 16 oz. chive & onion cream cheese spread about 1¾–2 cups total; whipped or regular both work
  • 1½ cups beef stock
  • 4 large yellow onions thinly sliced
  • 3 tbsp unsalted butter
  • 3 sprigs fresh thyme or ¾ tsp dried thyme
  • ¾ tsp kosher salt
  • ¼ cup dry white wine optional
  • 3 lb Yukon gold potatoes peeled and thinly sliced
  • 1½ cups shredded Gruyère or raclette cheese
  • ⅓ cup grated Parmesan cheese
  • ¼ tsp freshly ground black pepper
  • Butter or nonstick spray for the baking dish
  • Fresh thyme leaves for garnish

Directions 

  • Preheat the oven to 400°F. Grease a 10×16-inch baking dish with butter or nonstick spray.
  • Melt the butter in a large skillet over medium heat. Add the onions, thyme, and salt. Cook, stirring occasionally, for 25–30 minutes, until the onions are deeply golden and caramelized. Deglaze with the white wine, if using, and cook until the liquid has reduced. Remove and discard thyme sprigs.
  • In a medium saucepan over low heat, warm the beef stock. Whisk in the chive & onion cream cheese until smooth and fully melted. Season with black pepper.
  • Arrange half of the sliced potatoes evenly in the prepared baking dish. Spoon over half of the caramelized onions, sprinkle with half of the shredded cheese, and pour over half of the warm cream cheese sauce. Repeat with the remaining potatoes, onions, cheese, and sauce. Sprinkle the Parmesan evenly over the top.
  • Cover tightly with foil and bake for 35–40 minutes. Uncover and continue baking for 20–25 minutes, until the top is golden, bubbling, and the potatoes are fork-tender.
  • Let rest for 10–15 minutes before slicing. Garnish with fresh thyme and serve warm.