Maple Caramelized Onion Scalloped Potatoes
Scalloped potatoes are a timeless comfort food, but this version brings a uniquely Canadian twist to the table. Infused with the rich sweetness of caramelized onions kissed with maple syrup, and layered with creamy, cheesy goodness, this dish transforms the classic into a standout side or even a main event. Perfect for cozy family dinners or impressing guests, these Maple Caramelized Onion Scalloped Potatoes blend savoury and subtle sweet notes in every bite. Using Yukon Gold potatoes and aged Canadian cheddar, this recipe celebrates hearty, homegrown flavours with a modern flair. Get ready to dig into a dish that’s as indulgent as it is unforgettable!
Ingredients:
- 1.5 kg (about 3 lbs) Yukon Gold potatoes, peeled and thinly sliced (about 2-3 mm thick)
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter (plus extra for greasing)
- 1 tablespoon olive oil
- 1 tablespoon pure Canadian maple syrup
- 2 cloves garlic, minced
- 2 cups heavy cream (35% fat)
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky kick)
- 1 1/2 cups grated aged cheddar cheese (preferably Canadian cheddar)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment:
- Mandoline (optional, for even potato slices)
- Large skillet
- 9x13-inch baking dish
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter and set aside.
- Caramelize the Onions: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until the onions are soft and golden brown. In the last 2 minutes, stir in the maple syrup to coat the onions and enhance their sweetness. Remove from heat and set aside.
- Prepare the Cream Mixture: In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and milk, then stir in the thyme, smoked paprika (if using), and a generous pinch of salt and pepper. Bring the mixture to a gentle simmer, stirring occasionally, then remove from heat.
- Layer the Potatoes: Arrange half of the sliced potatoes in an even layer in the prepared baking dish, overlapping slightly. Sprinkle half of the caramelized onions over the potatoes, followed by half of the cheddar cheese. Pour half of the warm cream mixture evenly over the top. Repeat with the remaining potatoes, onions, and cheddar, finishing with the rest of the cream mixture.
- Top and Bake: Sprinkle the grated Parmesan cheese evenly over the top layer. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken. Garnish with chopped fresh parsley for a pop of colour and flavour. Serve warm alongside your favourite protein or as a standalone comfort dish.
Tips:
- For an extra touch, pair this with a side of back bacon or a drizzle of additional maple syrup (optional, for the adventurous!).
- If you prefer a crispier top, broil the dish for 2-3 minutes after baking, keeping a close eye to avoid burning.
Be sure to enjoy this sweet and savory recipe today! Makes a great dinner time meal or an afternoon lunch with friends.