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Scalloped Potatoes with Caramelized Onions Recipe

   
 

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     Scalloped Potatoes with Caramelized Onions

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Preptime   1 hr - 1 hr cooking

Ingredients
3 lbs white potatoes, peeled and thinly sliced
8 oz fully cooked pork, I used uncured Canadian bacon
5 oz baby spinach
3 TBS butter
1 medium white onion, sliced thinly
2 cloves garlic, minced
2 TBS cornstarch, dissolved in 2 TBS half and half
1/2 tsp kosher salt
2 cups half and half, or 1 cup milk and 1 cup heavy cream
 
1 1/2 to 2 cups shredded cheddar cheese, 6 oz, I used half CB Vermont White and half CBSharp Yellow
Up to 8 oz oz thinly sliced mushrooms, bella
1 oz freshly grated Reggiano Parmesan Cheese, optional
2 sprigs fresh oregano, finely minced
2 tsp olive oil
1/4 tsp ground black pepper

Instructions
Prepare all ingredients as described above. Place sliced potatoes in a large mixing bowl. Set aside. In a medium non-stick pan, heat olive oil over medium heat. When oil is shimmering add mushrooms and cook until browned. Stir in garlic and cook for 30 seconds until fragrant. Stir in oregano and spinach. Remove from heat. Toss in warm pan until spinach is wilted, about 3 minutes. Add mixture to potatoes, stir. In the same pan, brown the pork. Add to potato mixture. Set aside
Melt 3 tablespoons of butter in same pan over medium-low heat. Stir in the onion, and cook until dark brown, about 15 minutes. Stir in the cornstarch mixture; cook 1 minute more. Season with salt, and stir in the milk and cream. Bring to a simmer over medium heat; add black pepper and cook and stir until the sauce has thickened, about 10 minutes. PREHEAT OVEN to 400 as sauce is cooking. Stir in 3/4 of the cheddar cheese until melted, and pour over the potatoes. Stir well to combine. Spoon into 9 x 12 baking dish.
Cover the potatoes with aluminum foil, and bake in the preheated oven 30 minutes. Uncover, and cook 20 minutes more, then sprinkle with the remaining cheddar and optional Parmesan cheeses, return to the oven, and bake until the potatoes are tender and the cheese is bubbly, about 10 minutes more. CAUTION!! Potatoes will be extremely hot. Let sit on stove top 10 minutes prior to serving.
There's probably a way to prepare this much quicker using two pans. This is the first time I've made this recipe. About 20 dolalrs worth of ingredients give or take a bit.


Originally Submitted
1/13/2018





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