Scalloped Potatoes and Onions
Creamy, cheesy, and irresistibly comforting, this recipe for Scalloped Potatoes and Onions is the ultimate side dish for any occasion. Layers of thinly sliced Yukon Gold potatoes and sweet yellow onions are bathed in a luscious, homemade cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic. Baked to golden perfection, this classic dish boasts a bubbling, crispy cheese topping that’s sure to impress. Ideal for holiday feasts or cozy family dinners, these scalloped potatoes strike the perfect balance between indulgent flavors and simple, straightforward preparation. Garnish with fresh parsley for a pop of color and enjoy this crowd-pleasing masterpiece straight from the oven.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1 large Yellow onion
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Ground black pepper
- 1 teaspoons Salt
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- n/a Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Peel the potatoes and slice them thinly, about 1/8-inch thick. Use a mandoline slicer if available for uniform slices. Set the sliced potatoes aside in a bowl of water to prevent browning.
Peel and thinly slice the onion into rings or half-rings, depending on preference. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to prevent burning.
Gradually whisk in the milk and heavy cream until smooth. Cook the mixture, whisking frequently, until it thickens, about 4-5 minutes.
Stir in the garlic powder, black pepper, and salt. Reduce heat to low and whisk in 1 1/2 cups of the shredded cheddar cheese and 1/4 cup of the Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth. Remove from heat.
Drain the potato slices and pat them dry with a clean towel. Arrange one-third of the potato slices evenly in the bottom of the prepared baking dish. Top with one-third of the sliced onions. Pour about one-third of the cheese sauce over the potato and onion layer, spreading it evenly.
Repeat this layering process two more times, ending with a final layer of cheese sauce spread evenly over the top.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 44.1 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 3021 mg | 232% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6532 mg | 139% | |
*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.
