No Fail Scalloped Potatoes with Caramelized Onions & Rosemary

I’ve always loved cooking special meals for my family and friends but it also used to make me feel stressed and like I was missing out on all the fun. So I have started to simplify meals and save time where I can - that’s why I adore Cavendish Farms new Fresh n’ Fast line of potatoes,  they are prewashed and ready in just 8 minutes.

A big challenge for me when making multiple dishes is getting the timing right, made only trickier by all of the (lovely) distractions like keeping kids and guests entertained. One of the biggest culprits for messing up my timing are the beloved scalloped potatoes.

Have you ever made scalloped potatoes and felt like you could never cut the potatoes thin enough or that they took forever to cook and still felt underdone? Me too, but by precooking Fresh 'n Fast Potatoes it cuts cooking time in half and ensures perfectly soft and creamy potatoes no matter how thick you cut them!

This recipe is great for Easter brunch, lunch, or dinner and the caramelized onions add a little sweetness and pizzazz to a longstanding holiday staple. With this recipe on the menu, I can concentrate on spending time with my family (and eating chocolate!) while still creating a memorable meal.  

Scalloped Potatoes with Caramelized Onions & Rosemary

Ingredients:

(Serves 6)

• 1 package Cavendish Farms® Fresh 'n Fast Yellow Potatoes
• 1 large onion, finely sliced
• 1 tablespoon butter, plus 2 tablespoons
• 1 tablespoon olive oil
• 3 tablespoons flour
• 2 cups whole milk
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ½ cup grated Parmigiano-Reggiano cheese
• ½ cup grated melting cheese like cheddar, gruyere, or fontina
• 2 teaspoons chopped fresh Rosemary, plus 1 sprig for garnish

Directions:

1.      Preheat oven to 400ºF.

2.      Microwave Cavendish Farms® Fresh 'n Fast Yellow Potatoes according to package directions and let cool.

3.      To make the caramelized onions: Melt 1 tablespoon butter and add olive oil to a stainless steel or cast iron saucepan over medium-high heat. Add onions and cook, stirring often to scrape the brown bits from the bottom of the pan for about 15 minutes or until onions are a golden brown colour. Add water by the tablespoon, if needed, to prevent burning.

4.      To make sauce: melt remaining 2 tablespoons of butter over medium heat and add flour and whisk for 1 minute. While whisking continuously, slowly add milk. Season with salt and pepper. Whisk until sauce becomes thick and no lumps remain.

5.      To assemble: Slice potatoes (you can leave skins on or off) and layer half in greased casserole dish. Layer with half of the onions, Rosemary, Parmigiano-Reggiano cheese, and sauce. Repeat with remaining ingredients. Sprinkle top with melting cheese and bake for 30 minutes uncovered or until golden brown.

6.      Garnish with Rosemary sprig.

Enjoy!

Natasha