Fried Onion Scalloped Potatoes Recipe

If you love classic comfort food with a flavor-packed twist, you absolutely have to try this Fried Onion Scalloped Potatoes Recipe! Imagine layers of tender potatoes bathed in a creamy cheese sauce—topped with a glorious heap of crispy, golden homemade fried onions. It’s the ultimate side dish for holidays, Sunday dinners, or whenever your inner foodie craves something extra special.

this Recipe

Ingredients You’ll Need

This Fried Onion Scalloped Potatoes Recipe uses just a handful of ingredients, but each one plays a key role in making the dish so irresistible. The potatoes soak up a luscious, cheesy sauce, while homemade fried onions crown everything with amazing crunch and flavor.

• Russet Potatoes: Their starchy bite cooks up creamy and tender; use a mandoline for effortless, even slices.
• Unsalted Butter: Lends rich flavor and forms the base of the velvety cheese sauce.
• All-Purpose Flour: Thickens your sauce without any lumps—just whisk it in and watch the magic happen.
• Kosher Salt & Black Pepper: These basics wake up all the other flavors; don’t skimp!
• Whole Milk: Makes the sauce extra creamy—room temperature means it blends more smoothly.
• Sharp Cheddar Cheese: Melty, tangy, and bold; use freshly grated for the smoothest sauce and best flavor.
• Yellow Onions: Sliced thin, they fry up irresistibly crisp and golden—homemade is worth it!
• Vegetable Oil: For frying those onions to golden perfection; use a neutral oil to keep flavors pure.
• Parsley: A sprinkle at the end adds just the right touch of fresh color and brightness.

Variations

The beauty of scalloped potatoes is how easy they are to adjust—get creative with cheeses, swap in different toppings, or make them work for special diets. This Fried Onion Scalloped Potatoes Recipe is your delicious blank canvas!

• Make It Veggie Packed: Sneak in thinly sliced spinach or sautéed mushrooms between potato layers for an extra boost of flavor and color.
• Try Different Cheeses: Swap in Gruyère, Fontina, or pepper jack for a fun twist on the classic combo.
• Go Gluten-Free: Use a gluten-free all-purpose flour blend in the sauce and gluten-free fried onions if needed.
• Add Protein: Sprinkle in chopped cooked ham, bacon, or rotisserie chicken for a heartier main course.

How to Make Fried Onion Scalloped Potatoes Recipe

Step 1: Prep Your Pan and Potatoes

Start by preheating your oven to 375°F and spraying a 9×13-inch baking dish with cooking spray. Peel, rinse, and thinly slice your potatoes (using a mandoline keeps those slices uniform for perfectly layered, tender results!). Set aside your potato slices while you move on to the sauce.

Step 2: Whip Up the Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Add flour, salt, and pepper; whisk for about 1 minute, letting it bubble but not brown. Gradually pour in the room temperature milk, whisking constantly to keep things silky smooth. Let the mixture simmer, whisking often, until it thickens to a lovely sauce—about 5–8 minutes. Off the heat, stir in half your shredded cheddar cheese and keep stirring until it’s melted and dreamy.

Step 3: Layer and Bake

Arrange the sliced potatoes in the baking dish, layering and slightly fanning them out to maximize surface area for that sauce. Pour your cheesy sauce evenly over the potatoes, then sprinkle with the rest of your cheddar cheese. Cover the dish tightly with foil and bake for 50 minutes. After that, remove the foil and bake for another 10 minutes, letting the top brown beautifully and ensuring the potatoes are fork-tender.

Step 4: Fry Up Those Onions

While your potatoes are baking, line a large baking sheet with a double layer of paper towels. Pour vegetable oil into a large saucepan so there’s enough for deep frying and heat it to 350°F. Carefully fry onions in batches (about 1 cup at a time), stirring and keeping a close eye—the onions should turn pale golden in just 2–5 minutes. Lift them out with a slotted spoon and let them drain on the prepared baking sheet. Sprinkle with salt while they’re still hot for maximum flavor and crunch.

Step 5: Top, Garnish, and Serve

Once the potatoes are bubbling and gorgeously golden, pile that glorious mound of fried onions over the top. A final flourish of chopped parsley makes everything pop. Serve the Fried Onion Scalloped Potatoes Recipe piping hot, and watch as everyone dives in for seconds!

How to Serve Fried Onion Scalloped Potatoes Recipe

Garnishes

Finish your Fried Onion Scalloped Potatoes Recipe with a shower of fresh chopped parsley or sliced green onions for color and added freshness. A few extra fried onions on top right before serving can never hurt—everyone loves bonus crunch!

Side Dishes

This dish is so versatile! Pair it with roasted chicken, glazed ham, grilled steak, turkey, or even a hearty vegetarian main and a green salad. The creamy, cheesy potatoes and fried onion topping complement just about anything on your table.

Creative Ways to Present

You can bake and serve these scalloped potatoes in individual ramekins for a dinner party, or gently lift out squares and stack them for a modern, chef-inspired look. For potlucks, keep it rustic—bring the casserole dish right to the table and let everyone dig in family-style!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the Fried Onion Scalloped Potatoes cool completely, then refrigerate tightly covered for up to 4 days. The flavors meld together and are just as satisfying the next day.

Freezing

For longer storage, freeze the baked (but un-topped) potatoes tightly wrapped for up to 2 months. Add fried onions fresh for best texture—reheat the potatoes until piping hot, then top and serve!

Reheating

To reheat, cover and warm in a 350°F oven until hot throughout. If your onions have softened, pop them back in the oven on a sheet pan to re-crisp, or fry up a quick new batch for that perfect crunch.

FAQs

Final Thoughts

If you’re looking for a cozy, crowd-pleasing side, this Fried Onion Scalloped Potatoes Recipe is a guaranteed win. I can’t wait for you to try it and savor every creamy, crunchy forkful—don’t be surprised if it becomes the star of your table!

Print