Maui Scalloped Potatoes
Indulge in the tropical twist of Maui Scalloped Potatoes—a creamy, cheesy masterpiece infused with the subtle sweetness of Maui onions and a hint of coconut milk. This elevated take on classic scalloped potatoes offers layers of thinly sliced russet potatoes, rich cheddar and Parmesan cheeses, and a velvety sauce that combines whole milk and coconut milk for a luscious depth of flavor. The nutty aroma of a butter-and-flour roux pairs beautifully with garlic powder and black pepper, creating a dish that strikes the perfect balance between comforting and exotic. Topped with golden-bubbly cheese and optionally garnished with fresh parsley, this oven-baked side dish is perfect for holidays, family dinners, or any time you want to impress with a crowd-pleasing favorite. Ready in just under 2 hours, Maui Scalloped Potatoes will elevate every bite to a tropical paradise!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 large Maui onion (or sweet onion)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Coconut milk
- 2 cups Sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and thinly slice the potatoes into 1/8-inch rounds. A mandoline slicer can make this easier for consistent slices.
Peel and finely dice the Maui onion.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and has a slightly nutty aroma.
Gradually whisk in the whole milk and coconut milk, making sure to avoid lumps. Continue stirring until the sauce thickens, about 5-7 minutes.
Lower the heat to medium-low and stir in 1.5 cups of cheddar cheese and 0.25 cups of Parmesan cheese. Reserve the remaining cheese for topping. Add the salt, black pepper, and garlic powder. Stir until smooth and remove from heat.
Layer one-third of the sliced potatoes evenly in the prepared baking dish. Sprinkle one-third of the diced Maui onion over the potatoes, then pour one-third of the cheese sauce on top. Spread it out to cover the potatoes evenly. Repeat this layering process two more times, finishing with a layer of cheese sauce.
Sprinkle the remaining cheddar and Parmesan cheese over the top of the final layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 30-35 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the dish rest for about 10 minutes before serving. Optionally, garnish with fresh chopped parsley for a pop of color.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 48.1 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2742 mg | 211% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6828 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
