Scalloped potatoes always make me think of Easter dinner at my grandmother’s house, where she would serve up the spirals of tubers alongside ham and green beans. I’ve always been too intimidated to try to make them myself, but this guide from Simply Recipes makes me want to make an attempt. With caramelized onions and lots of cheese, it’s a dish special enough for holidays and simple enough for every night.

You’ll Need:

– 2 tablespoons olive oil
– 4 cups sliced onions, thinly sliced crosswise
– 6 medium Yukon gold potatoes, peeled, thinly sliced (about 1/8-inch thick)
– 1/3 cup chicken, beef or vegetable stock
– 3/4 cup grated Gruyere cheese, divided into portions of 1/2 cup and 1/4 cup
– 1/2 cup grated Parmesan cheese
– 1 teaspoon salt
– 1/2 teaspoon white pepper (or black pepper, if preferred)
– 1 teaspoon of butter to butter the gratin or casserole dish
– 1 teaspoon finely minced fresh rosemary

How To:

1. Preheat oven to 400 degrees Fahrenheit. Butter a large gratin dish or a 9-inch by 13-inch casserole dish.
2. Heat olive oil on medium-high heat in a sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
3. In a large bowl, gently toss the sliced potatoes with 1 tablespoon of the olive oil, 1/2 cup of the grated Gruyere cheese, the Parmesan, salt, and white pepper.
4. Line the bottom of the dish with an even layer of the caramelized onions.
5. Arrange the sliced potatoes, including the grated cheeses, in rows over the onions.
6. Pour the stock over the potatoes. Sprinkle with remaining 1/4 cup of Gruyere.
7. Cover the dish with aluminum foil and bake for 50 minutes, or until tender enough to cut with a fork.
8. Remove the aluminum foil. Broil for 5 minutes, until lightly browned.
9. Sprinkle with the minced rosemary.

Just looking at this recipe makes me hungry! Have you ever made scalloped potatoes? What dishes hold special holiday memories for you?