Warning: These three cheese balsamic scalloped potatoes are so good, you may have the urge to sit and eat them straight out of the baking dish and not share with your family. Don’t do it! (Not that I have done anything as gluttonous, but I’ve thought about it!) They are not quite famous…yet… but they are favorite among our family and friends. (The secret is the caramelized onions. shhh!) This makes a perfect side dish for ham, prime rib, or whatever you are making this holiday!
Three Cheese Balsamic Scalloped Potatoes
- 5-6 medium to large size russet potatoes
- One large Vidalia or Maui sweet onion, thinly sliced (Must be a sweet onion, not a regular yellow)
- 3 Tbsp butter
- 1 Tbsp. balsamic vinegar
- 1 Tbsp brown sugar
- 3/4 c. Parmesan cheese
- 3/4 c. shredded Gruyere cheese
- 1 1/2 c. Heavy Cream
- 1/2 c. shredded Cheddar cheese
- 1 tsp salt
- ½ tsp pepper
Preheat the oven to 375 degrees. Wash your potatoes. Using a mandoline, thinly slice the potatoes with the skins left on (Don’t chop your fingers on the mandoline!) Sprinkle with salt and pepper. Start a layer of potatoes in a baking sheet. Sprinkle potatoes with Parmesan cheese and Gruyere. Pour 1/4 cup of the heavy cream over the potatoes and set aside.
In a frying pan, slowly saute the sliced onion with the butter. When onion is opaque, add the balsamic vinegar and sugar and continue to cook 3-4 minutes more on medium heat, until vinegar is reduced.
Add a thin layer of onions (with the butter/balsamic sauce) to the layer of potatoes. Add another layer of potatoes and repeat with the Parmesan, Gruyere, 1/4 c. heavy cream, and more onions. Do this with three layers. For the last layer, add potato slices, Parmesan, Gruyere, and heavy cream, then add the cheddar cheese. Cover the dish with aluminum foil and bake in the heated oven for 50 minutes. Remove aluminum foil and bake an additional 10 minutes, but watch that the cheese does not burn. Remove from the oven and serve immediately.