Cheesy Onion Scalloped Potatoes is one of those classic comfort dishes that feels like home from the very first bite. Thin layers of tender potatoes baked in a creamy, cheesy onion sauce create a rich, savory side dish that pairs beautifully with roasted meats, holiday dinners, or even a simple weeknight meal. The key to this dish is patience—slow baking allows the potatoes to soften while absorbing all the flavor from the onions, cream, and cheese.
Below is a detailed, step-by-step guide to making this dish from scratch.
Cheesy Onion Scalloped Potatoes (Step-by-Step Recipe)
Ingredients You’ll Need
- 4 to 5 large russet or Yukon Gold potatoes
- 1 large onion (yellow or white works best)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk gives the best creaminess)
- 1 cup heavy cream (optional but recommended for richness)
- 2 to 2½ cups shredded cheese (cheddar is classic; you can mix with mozzarella or Gruyère)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- A pinch of paprika (optional, for topping)
Step 1: Prepare the Potatoes
Start by peeling the potatoes if you prefer a smoother texture, or leave the skins on for a more rustic dish.
Slice the potatoes very thinly—about ⅛ inch thick. The thinner and more even the slices are, the more evenly they will cook. A mandoline slicer can help, but a sharp knife works fine if you’re careful.
Once sliced, place them in a bowl of cold water to prevent browning while you prepare the sauce.
Step 2: Cook the Onions
Slice the onion into thin half-moons.
In a medium saucepan, melt the butter over medium heat. Add the onions and cook slowly for about 8–10 minutes, stirring occasionally.
You want them soft, slightly golden, and sweet—not browned or burnt. This step builds the deep flavor base of the dish.
Please Head On keep on Reading (>)
No Responses Yet