French Onion Scallop

Indulge in the rich, comforting flavors of French Onion Scallop, a luxurious twist on classic scalloped potatoes. This recipe harmoniously blends thinly sliced, caramelized yellow onions into a creamy, thyme-infused sauce, layered with tender russet potatoes and smothered in melted Gruyère and Parmesan cheeses. The dish bakes to golden perfection, delivering a bubbling casserole with irresistible savory depth, thanks to the addition of beef broth and aromatic garlic. Perfect for holidays or a cozy dinner, this indulgent side dish is not only elegant but also deeply satisfying. Garnish with fresh parsley for a pop of color and serve warm for a crowd-pleasing masterpiece that's sure to be the star of your table.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:75 mins

Total Time:100 mins

Servings: 6

Ingredients

• 3 tablespoons Unsalted butter
• 4 medium (thinly sliced) Yellow onions
• 1 tablespoon Olive oil
• 3 minced Garlic cloves
• 1 teaspoon (dried) Thyme
• 2 tablespoons All-purpose flour
• 2 cups Beef broth
• 1 cup Heavy cream
• 4 large (peeled and thinly sliced) Russet potatoes
• 2 cups (shredded) Gruyère cheese
• 1 cup (shredded) Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons (optional, for garnish) Chopped parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply caramelized.

Step 3

Add the minced garlic and dried thyme to the skillet with the onions. Cook for 1-2 minutes until fragrant.

Step 4

Sprinkle the flour over the onions and stir for another minute. Gradually pour in the beef broth, stirring constantly to create a thick sauce. Let it simmer for 2-3 minutes, then stir in the heavy cream. Remove from heat and set aside.

Step 5

Peel and thinly slice the russet potatoes (about 1/8-inch thick). Layer one-third of the sliced potatoes on the bottom of the prepared baking dish. Sprinkle the layer with a pinch of salt and pepper, then spoon over one-third of the onion mixture and one-third of the Gruyère and Parmesan cheeses.

Step 6

Repeat the layering process two more times, finishing with the remaining cheeses on top.

Step 7

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.

Step 8

Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

Step 9

Let the dish rest for 10 minutes before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	2379.6 grams (2379.6g)

Amount per serving	% Daily Value*
Calories	3990

Total Fat 245.20g	314%
Saturated Fat 139.50g	698%
Polyunsaturated Fat 5.90g
Cholesterol 712mg	237%
Sodium 6933mg	301%
Total Carbohydrate 284.50g	103%
Dietary Fiber 22.40g	80%
Total Sugars 14.90g
Protein 153.80g	308%

Vitamin D 63IU	317%
Calcium 3840mg	295%
Iron 18mg	99%
Potassium 7319mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 15.5%

Carbs: 28.7%