Originally published on October 25, 2014
There are many different spins that can be put on scalloped potatoes, and mine includes caramelizing the onions first, and using chicken stock in place of the heavy cream or milk that’s most often used. While I did this only because I had just run out of the latter, it resulted in scalloped potatoes that were somehow even creamier but tasted much lighter.
Oh, and does anyone know why they’re called scalloped potatoes? I still can’t figure that one out.
6 large potatoes, thinly sliced
2 onions, thinly sliced
2 tablespoons olive oil
3 tablespoons butter, plus 1
3 tablespoons all-purpose flour
3 cups chicken stock
2 tablespoons chives, chopped
2 tablespoons fresh thyme, chopped
1 cup Asiago PDO cheese, grated
Salt
Pepper
Directions:
1.) Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.
2.) Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a frying pan set over medium heat. When hot add onions and stir. Continue cooking, stirring occasionally, until onions have released most of their moisture but are still soft, and are dark brown throughout. Season with salt and pepper, remove from heat, and set aside.
3.) In a medium-sized saucepan, melt the remaining 3 tablespoons of butter over medium heat. Sprinkle 3 tablespoons of all-purpose flour over top and whisk together well to make a roux. Cook for about three minutes so that you still have a pale roux but enough that the raw flour is cooked out. Slowly add the chicken stock, whisking as you do to break up any lumps. When all stock has been added, add salt and pepper along with the chives and fresh thyme and allow to cook for about five minutes, just until the mixture begins to thicken.
4.) Place an even single layer of potato slices in the bottom of the casserole dish and sprinkle carmalized onions over top. Place another layer of potato slices over top of the onions, and then another layer of carmalized onions over that. Continue layering, ending with the potato slices, until there are no potatoes or onions remaining.
5.) Gently pour in the sauce, trying to spread it evenly throughout the dish. Sprinkle Asiago cheese over top, cover with foil, and place in the preheated oven. Bake for about 45 minutes then remove the foil and continue baking for another 15 minutes, until the entire dish is bubbling and cheese is melted and just beginning to brown on top.
6.) Remove from the oven and let sit for about 5 minutes before serving.
7.) Serve and enjoy!