featured flavour
french onion
fresh dip
fresh dip
grab it in:
200g tub
dip into a store near you
french onion scalloped potatoes
vegetarian
Layers of tender potato and slow-caramelised onion baked in a creamy French onion sauce under a blanket of Gruyère and mozzarella. Golden, bubbling and deeply comforting.
prep time
0
min
cook time
0
min
number of serves
8
what you’ll need
- 2 tablespoons olive oil
- 3 brown onions, thinly sliced
- Flaked salt, to season
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 250ml thickened cream
- 250ml milk
- 200g NUFFIN French onion dip
- 2kg brushed potatoes, peeled and thinly sliced
- 150g grated Gruyère
- 100g grated mozzarella
- Freshly cracked black pepper, to season
- Finely sliced chives, to serve
let’s get into it
Preheat oven to 180°C fan-forced.
Caramelise
Heat oil in a large frying pan over medium heat.
Add onions and a pinch of salt. Cover and cook for 10 minutes, stirring occasionally. Uncover and cook for a further 10–15 minutes until caramelised.
Add garlic and thyme, cook for 1 minute, then set aside to cool slightly.
Assemble
Whisk cream, milk and French onion dip in a large bowl.
Add potatoes, caramelised onions, half the Gruyère and half the mozzarella. Season lightly and gently toss to coat.
Transfer to a greased 2 litre baking dish and pour over any remaining cream mixture.
Bake
Top with the remaining cheese, cover tightly with foil and bake for 60 minutes.
Remove foil and bake for a further 25–30 minutes, until the potatoes are tender and the top is golden and bubbling.
Garnish and Serve
Rest for 10 minutes, then finish with fresh chives.
