Name: Caramelized Onion Scalloped Potatoes
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 2 tablespoons extra-virgin olive oil (divided); 4 cups thinly sliced onions; 6 medium Yukon gold potatoes (about 1 1/2 pounds, peeled and sliced 1/8 inch thick); 3/4 cup grated Gruyere cheese (divided); 1/2 cup grated Parmesan cheese; 1 teaspoon kosher salt; 1/2 teaspoon white pepper (or black pepper); 1 teaspoon butter (for greasing the baking dish); 1/3 cup stock (chicken, beef, or vegetable); 1 teaspoon finely minced fresh rosemary

Caramelized Onion Scalloped Potatoes made with Yukon gold potatoes, caramelized onions, Gruyere, Parmesan, rosemary, and stock.

I always laugh when I think about the first time I made these Caramelized Onion Scalloped Potatoes, because it wasn’t glamorous at all. You know how people online say, “I created this recipe after months of testing and culinary exploration”? Yeah… no. I was actually in my kitchen in an oversized hoodie, staring at a bag of onions I bought on sale and totally forgot about until they guilt-tripped me with those soft spots.

And the potatoes? I had them because I panic-buy potatoes when I feel unorganized in life (don’t ask me why—maybe it’s a Midwest thing?). Anyway, I started slicing onions, thinking I’d just caramelize a few for grilled cheese or something. But as they softened and that sweet smell drifted through the kitchen, something clicked. Like one of those weird moments where your brain goes, “Hey, remember when Aunt Linda made scalloped potatoes at Easter and everyone lost their minds?”

I hadn’t thought about that dinner in ages—the folding chairs, the mismatched plates, kids running around in outfits they clearly hated. But her scalloped potatoes were the thing everyone hovered over. They weren’t fancy, but they were comforting in that “it’s been a long week but at least there’s casserole” kind of way. And it hit me: why haven’t I ever made scalloped potatoes with caramelized onions? Why isn’t that already a thing?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

So I layered the onions at the bottom, added the cheesy potatoes on top, crossed my fingers, and baked the whole thing like someone who only kind of knew what they were doing. And wow… it was one of those rare kitchen wins that feel like they should be celebrated. You ever have a moment where you take the first bite of something and just… stop? Like, “Wait, did I make this?”

That’s what these Caramelized Onion Scalloped Potatoes do for me. They take me back to family tables, to mismatched holidays, to laughing at things that weren’t that funny, to feeling full in more ways than one. Funny how food does that, right?

Here’s a quick peek at what’s inside:

Why You’ll Love This Caramelized Onion Scalloped Potatoes Recipe?

I know it sounds silly to say a potato dish can have layers—emotionally, I mean—but these Caramelized Onion Scalloped Potatoes kind of do. They’re simple, yes. Nothing pretentious. But the way the caramelized onions melt into the potatoes? It hits you somewhere deeper than you’d expect.

It’s a little sweet, a little savory, a little nostalgic. And the best part is that it feels homemade in that perfectly imperfect way. Like if the top gets a little extra crispy or a few potatoes overlap weirdly—somehow it just makes the dish feel more yours. More real. And in a world where everything looks overly curated, isn’t it kind of refreshing when something just tastes… honestly good?

Plus—and this is my humble, slightly biased opinion—this recipe proves you don’t need cream or a fancy sauce to make something taste indulgent. The onions, the cheese, the stock, and the potatoes do this slow dance in the oven that somehow creates its own creaminess. It’s like magic, except the real-world kind you don’t have to explain.

Ingredient Notes:

Before you dive into making these Caramelized Onion Scalloped Potatoes, here’s the rundown of what you’re dealing with. Think of this as the little chat before we actually start cooking.

Olive Oil: It’s basically the first and last line of defense here—keeps things from drying out and helps everything caramelize in peace.
Onions: Slice them crosswise so you get those soft little ribbons that melt beautifully in the oven. And don’t rush them. Rushed onions taste like revenge.
Yukon Gold Potatoes: If potatoes had personalities, Yukons would be the reliable friend who always remembers your birthday. They’re naturally buttery and hold up beautifully when baked.
Gruyere: I swear Gruyere has main-character energy. It melts creamy, tastes slightly nutty, and basically tells the Parmesan, “Don’t worry babe, I got this.”
Parmesan: Adds saltiness and a little attitude.
Salt & White Pepper: White pepper disappears into the dish, but black works too if you don’t care about little specks. (I never do.)
Butter: Just a swipe around the dish so everything has a smooth landing pad.
Stock: Adds moisture without weighing the dish down.
Rosemary: I was skeptical at first, but trust me—the tiny sprinkle at the end makes the whole kitchen smell like you’re fancier than you actually are.

How To Make Caramelized Onion Scalloped Potatoes?

Step 1: Preheat the Oven

Set it to 400°F. No big emotional meaning behind this step—just do it.

Step 2: Caramelize Those Onions

Heat 1 tablespoon of olive oil in a pan. Add onions. Stir them around. At some point they’ll hit that golden stage where they’re sweet and soft and you’ll wonder why you don’t caramelize onions more often. About 15–20 minutes.

Step 3: Toss the Potatoes Like You Mean It

Mix the sliced potatoes with the other tablespoon of olive oil, half the Gruyere, all the Parmesan, salt, and white pepper. If they slip through your hands, that’s fine. Potatoes are slippery little things.

Step 4: Build the Layers

Butter your baking dish, spread the onions across it like a warm little carpet, and layer the potatoes on top. You can be artistic or chaotic—both work.

Step 5: Add Stock + Remaining Cheese

Pour the stock over everything. Add the remaining Gruyere. Don’t worry about perfection. It all melts eventually.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Step 6: Cover + Bake

Cover with foil. Bake for 50 minutes. Check for tenderness because sometimes potatoes have attitudes.

Step 7: Broil to Finish

Remove the foil. Broil for about 5 minutes. Watch it like a hawk unless you want the “charred but still good” look.

Step 8: Rosemary Sprinkle

It’s small but mighty. Goes right on top before serving.

Storage Options:

These Caramelized Onion Scalloped Potatoes keep well in the fridge for about 3 days. Reheat covered so they don’t dry out. You can freeze them, but potatoes get a little grainy afterward. Still tasty—just slightly different, like day-two hair.

Variations and Substitutions:

This recipe plays well with others:

Add garlic to the onions
Swap Gruyere for Swiss
Use thyme if rosemary isn’t your thing
Add bacon between layers
Splash in some cream if you want extra richness

And honestly? If you discover something cool, I hope you come back and tell me.

What to Serve with Caramelized Onion Scalloped Potatoes?

Caramelized Onion Scalloped Potatoes go great with:

Roast chicken
Steak or prime rib
Pork chops
Ham
A bright green salad
Or just a fork, honestly

Frequently Asked Questions:

Can I prep it ahead?
Absolutely. Assemble, chill, bake later.

Can I skip the broiler?
You can, but the top won’t get that gorgeous golden finish.

Is Gruyere necessary?
Not strictly, but it’s kind of the soul of the dish.

If you try these Caramelized Onion Scalloped Potatoes, I’d really love to know how they turned out. Did they steal the show at dinner? Did someone ask you for the recipe? Don’t leave me hanging—I want the full story.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Philly Cheese Steak Sloppy Joes

Glazed Carrots With Brown Sugar And Butter

Classic Vanilla Custard Bars