Tasty Scalloped Potatoes and Onions
Creamy, cheesy, and irresistibly comforting, these Tasty Scalloped Potatoes and Onions are the ultimate side dish for family dinners, holiday feasts, or any occasion that calls for warm, hearty flavors. Thinly sliced Russet potatoes and sweet yellow onions are layered with a velvety cheddar cheese sauce, made from scratch with a buttery roux and seasoned to perfection with garlic powder, salt, and black pepper. Topped with a sprinkle of Parmesan cheese for a golden crust, this dish bakes to bubbly perfection in just over an hour. Perfectly tender with a delightful balance of creaminess and savoriness, these scalloped potatoes are sure to steal the spotlight on your dinner table. Garnish with fresh parsley for a pop of color and serve alongside roasted meats or your favorite vegetable sides for a truly satisfying meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 large Yellow onion
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Set aside in a bowl of cold water to prevent browning.
Peel and slice the onion into thin rings or half-moons.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk to the roux while whisking to prevent lumps. Cook and stir for 4-5 minutes, or until the sauce thickens.
Stir in the garlic powder, salt, black pepper, and cheddar cheese. Stir until the cheese melts into a smooth sauce. Remove from heat.
Drain and pat the potatoes dry, then layer one-third of the sliced potatoes evenly in the prepared baking dish. Top with one-third of the onions, followed by one-third of the cheese sauce.
Repeat the layering two more times, finishing with a layer of cheese sauce on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and top with Parmesan cheese. Return the dish to the oven and bake uncovered for another 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Let the scalloped potatoes rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 493 mg | 38% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1166 mg | 25% | |
*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.
