Blue Cheese and Caramelized Onion Scalloped Potatoes

16 May

This is gluttony. Don’t be afraid. I’ll walk you through it. I’m pretty good at it. You’ll get used to it eventually.

The main ingredient in gluttony is whipping cream. Hooray!

Ever since I got a mandolin I have been obsessed with scalloped potatoes. I make them in all varieties. This is one of my favourites.

It pairs perfectly with beef. The last time I served this dish it was along side flank steak with basil, asiago and prosciutto.

Blue Cheese and Caramelized Onion Scalloped Potatoes

Serves 6

Ingredients:

6 white potatoes

5 yellow onions halved and sliced

2 tbsp butter

1/2 cup white wine

1 tsp fresh thyme, diced

6 white potatoes, finely sliced with a mandolin – (I use the thinnest setting)

one wedge of blue cheese

500 ml of whipping cream

1 1/2 cups shredded parmesan cheese

In a sauce pan over medium-low heat melt the butter and saute the onions and thyme for about 45 minutes, stirring every few minutes or so. After 45 minutes they should be starting to brown and be very soft. Add in the white wine and continue to saute until the wine has evaporated and the onions are nice and brown and caramelized (about 20 minutes). Set aside.

Pre-heat your oven to 350 degrees. Grease a baking dish. Place a layer of potatoes in the bottom. Top with some caramelized onions, crumbled blue cheese and a small amount of parmesan cheese.

Pour approximately 1/3 cup of cream over the potatoes and repeat.


Continue until you have used all of your potatoes. Then top with any left over blue cheese and all the left over parmesan cheese (which should be the majority of your parmesan).

Place in the middle of the oven and bake for 1 hour.

I repeat. Gluttony. It tastes so good.

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4 Responses to “Blue Cheese and Caramelized Onion Scalloped Potatoes”

  1. Peg powers May 16, 2011 at 6:05 pm #

    Oh my Gosh…..I totally LOVE your blog and u…Aunt Peg

  2. Rufus' Food and Spirits Guide May 17, 2011 at 6:16 pm #

    Seriously salivating!

  3. Louis Chriss April 13, 2012 at 8:40 am #

    Amazing!!! Gluttony is bliss but this recipe is just amazing.

    Thanks

Trackbacks/Pingbacks

  1. Swiss Cheese Scalloped Potatoes « A Kitchen in Cabbagetown - May 25, 2011

    […] May I love scalloped potatoes (I really do). They are nice and easy to make and taste […]

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