Brown Butter and Sage Alfredo Scalloped Potatoes

This dish may be a labour of love, but it’s definitely worth the effort. Savoury caramelized onions, loads of cheese and tender potatoes are layered with our creamy Brown Butter and Sage Alfredo and baked until bubbly and browned for a show-stealing side. This recipe feeds a crowd, so it’s perfect for potlucks and big gatherings and holidays.

Prep Time: 15 minutes Total Time: 3 hours
Serves
8 to 12

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1 lb onions, thinly sliced
  • 1 tbsp dried thyme leaves
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper, divided
  • 1 jar SAUZ Brown Butter and Sage Alfredo
  • 2 cups vegetable broth
  • 3 lb Yukon Gold potatoes, peeled thinly sliced
  • 2 cups shredded aged white cheddar cheese
  • 1 cup shredded gruyere cheese
  • 1 cup shredded Parmesan
  • 1 tbsp chopped fresh chives
  • ½ tsp flaky salt

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Prep Time: 15 minutes Total Time: 3 hours
Instructions:
  1. Preheat oven to 400°F. Heat oil in large skillet set over medium heat. Add butter and reduce medium-low heat.  Add onion and cook, stirring occasionally, for 35 to 45 minutes, or until tender and deep golden. Add splash of water as needed while cooking to prevent scorching. Remove from heat and season with thyme, salt and pepper. 
  2. Meanwhile, whisk Brown Butter and Sage Alfredo with vegetable broth until smooth and well- combined. Spread ½ cup sauce mixture in bottom of greased 9x13-inch glass baking dish. 
  3. Toss mozzarella with Gruyere and Parmesan cheese. Remove and set aside ½ cup cheese mixture. Layer ⅓ of the sliced potatoes in bottom of prepared baking dish. Top with half of the caramelized onions and cheese mixture. Repeat once more and finish with a final layer of sliced potatoes. Pour sauce mixture evenly over top, and gently tap dish to ensure sauce seeps through the layers of potato. 
  4. Cover with tin foil and bake for 35 to 40 minutes. Remove foil and bake, uncovered, for an additional 35 to 45 minutes, or until potatoes are tender, and top is golden brown and edges are bubbling. 
  5. Let stand for atleast 20 minutes and sprinkle with chives, flaky salt and remaining pepper before serving. 
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