I’m not entirely sure I’ve ever met a potato I didn’t like. This dish is no different! For Christmas, which is just 2 days away (what???), I really wanted to make a potato dish that was just a little different than the traditional scalloped potatoes or potatoes au gratin.
I decided caramelized onions and gruyere cheese were my answer. I thinly sliced the potatoes and lightly fanned them into the dish. This way they were kind of like scalloped potatoes had a baby with Hasselback potatoes. The result was an affordable yet fancy side dish that could happily feed a crowd!
When making these potatoes, be sure to slice them evenly. That way they will bake at the same rate. Fan them out just enough, so they are on a slight angle, but almost standing straight up, You want to be able to see just a bit of the fanning texture when you sprinkle the cheese on these potatoes.
When heating the milk, be sure it comes JUST to a simmer. Heating it too much will cause it to curdle.
Most importantly, watch your cheese! You don’t want it to burn. You want the cheese to be just melted and lightly browned, so it has a very slight crust to it.
Enjoy, and as always, and let us know what you think over on Instagram @thesugarandsaltco!
