Review: Half Baked Harvest Scalloped Potatoes With Caramelized Onions

The recipe recommends either russet or Yukon Gold potatoes, but I opted for Yukon Gold potatoes. 

You can find the full Half Baked Harvest recipe and ingredient list here.

I cooked the onions on medium-high heat until they became golden brown and caramelized. 

The wine helped to speed up the caramelization of the onions, creating a heavenly scent in my kitchen.

I cooked the garlic, thyme, and caramelized onions together for two more minutes before removing the pan from the heat.

The butter ensures that your scalloped potatoes won’t stick to the pan, of course.

The milk mix is made with 2 cups of heavy cream, 1 cup of whole milk, a pinch of cayenne, salt, pepper, and a ¾ cup of shredded Gruyere cheese. 

The first layer of potatoes should use up a third of the sliced potatoes, topped with half of the caramelized onions and garlic. Then, I added another third of the milk mixture, followed by another third of the potatoes, and then the remaining onions.

I then placed the remaining potatoes in an even layer and poured the remaining mixture over the top. 

After two hours, the potatoes were almost done cooking and the milk mixture was bubbling.

You can grate your own cheddar or Gruyere cheese for this recipe, or opt for store-bought, already-shredded cheese to make Thanksgiving day easier. 

I topped the finished scalloped potatoes with another tablespoon of fresh thyme.

The potatoes had a delicious, savory crust on the top, and the caramelized onions added a lot of dynamic flavor to the dish.

The creamy layers of the potatoes complemented the crispy texture of the crust, creating a perfect balance of texture and flavor — something I’ve never experienced with grainy or bland mashed potatoes that, frankly, resemble baby food.

While I know some will never agree with my hot take that mashed potatoes have no place on the Thanksgiving dinner table, I’m perfectly content as long as I’m eating these scalloped potatoes.