Scalloped Potatoes Onions and Garlic
Transform your next dinner into a masterpiece with these Scalloped Potatoes with Onions and Garlic—a show-stopping side dish perfect for holidays or family gatherings. This recipe layers tender, thinly sliced Russet potatoes with caramelized onions, fragrant garlic, and an indulgently creamy cheese sauce featuring Gruyère and Parmesan. The velvety roux, enriched with heavy cream and fresh thyme, creates a luscious texture, while a golden, bubbly top adds irresistible crispness. Easy-to-follow yet elegant, this baked comfort food pairs perfectly with roasted meats or a fresh green salad. With just 20 minutes of prep time, this dish will elevate your table and delight guests with every cheesy, garlicky bite.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 large Yellow onion
- 4 cloves Garlic
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and thinly slice them into 1/8-inch rounds using a mandoline slicer or sharp knife.
Peel and thinly slice the onion into rings. Mince the garlic cloves.
In a skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 5-7 minutes, stirring often, until softened and lightly golden. Stir in the garlic and cook for another 1-2 minutes until fragrant. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Slowly whisk in the heavy cream and milk, ensuring no lumps remain. Bring the mixture to a gentle simmer, continuing to whisk as it thickens.
Remove the saucepan from heat and stir in 1 cup of Gruyère cheese, Parmesan cheese, thyme, salt, and pepper until the cheese is melted and the mixture is creamy.
Arrange half of the potato slices in an even layer in the prepared baking dish. Top with half of the sautéed onions and garlic mixture, then pour half of the cheese sauce over the layer.
Repeat with the remaining potato slices, onions, garlic, and cheese sauce.
Top the dish with the remaining 0.5 cup of shredded Gruyère cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake uncovered for an additional 25 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender.
Let the dish rest for 10 minutes before serving to allow the sauce to thicken.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 402 mg | 31% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 909 mg | 19% | |
*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.
