Everybody loves Scalloped Potatoes and this is a main dish variation with sweet, rich caramelized onions and lush gruyere cheese. It is so warming and comforting and familiar but with the twist of the browned onions. Even though this is full fat gruyere cheese, that ounce and half goes a long way to making this a rich, luscious dish without tipping the scales too much as far as saturated fat is concerned. Remember, it's about the quality of the calories you eat. This will work using rice flour and have about the same nutrition, but it will be gluten free.

Potato and Three Onion Gratin

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes fantastic leftovers. Multiplying this recipe would require multiple pans.

1 tsp olive oil 1 large leek (cleaned and sliced into half rounds) 2 large shallots (sliced) 1 medium red onion (sliced) 2 lbs Idaho potatoes (unpeeled; thinly sliced) 2 cloves garlic (sliced) 2 cups 2% milk 1 Tbsp all purpose flour 1/4 tsp ground nutmeg 1/4 tsp salt fresh ground black pepper (to taste) 6 ounces gruyere cheese (grated)

Preheat the oven to 325°F. Line a 2 quart oblong Pyrex dish with aluminum foil.



While the oven is preheating, place the olive oil in a large skillet over medium-high heat. Add the green part of the leek and the sliced shallot. Cook, stirring frequently, for about 3 minutes. If the heat is too hot, reduce to medium so that the onions don't burn.



Add the white part of the shallots and the red onion and cook until they are browned. Stir frequently.



While the onions are cooking, layer half of the potatoes in the bottom of the Pyrex dish. After the onions are golden brown, layer them on top of the potatoes.



Sprinkle the sliced garlic evenly over the top of the onions. Layer the remaining potatoes on top and press down slightly.



Whisk the milk, flour, nutmeg, salt and pepper together until the flour is well blended. Pour the milk mixture over the top of the potatoes. Cover the pan with foil and place in the oven.



Cook for 50 minutes and then top with the gruyere cheese. Return the pan to the oven and cook, uncovered, for another 7  10 minutes until the cheese is melted. Serve.