Scalloped Potatoes with Caramelized Onions and Gruyere

"A few years ago my father announced to his now very grown kids that he would no longer be participating in Christmas gift exchanges and encouraged us to follow his lead. As Scrooge-like as this may sound, it has turned out to be quite the blessing. Instead of racing around the week before Christmas stressing over buying presents for our grown family members, who quite franklyÂare in no need of additional material possessions, we focus on holiday meal planning instead. We love prime rib for Christmas dinner and seafood for Christmas eve.ÂAll the sides are open for discussion, as well as the desserts. This year we decided to do a variation of a classic scalloped potatoesÂto go along with the beef. In this recipe we skip the cream and bacon, but instead flavor the potatoes with caramelized onions, nutty Gruyere cheese, Parmesan, and a light sprinkling of rosemary to finish. I wanted a “lighter” version of scalloped potatoes. With the cheese and olive oil it’s not exactly a “skinny” recipe, but it does have what looks to be less than half the fat of the classic, and still has loadsÂof flavor. We’re also using Yukon gold potatoes, which are naturally buttery and delicious, and hold their shape well when cooked liked this...."