Description
Indulge in the ultimate comfort food with these Fried Onion Scalloped Potatoes. Layers of thinly sliced russet potatoes smothered in a creamy cheddar cheese sauce, topped with crispy fried onions.
Ingredients
Units
Scale
Potatoes
- 3 pounds (approximately 8-10 medium) russet potatoes, rinsed, peeled, and thinly sliced with a mandoline
- 6 tablespoons unsalted butter
- 1/2 cup (62.5 g) all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 cups (735 g) whole milk, room temperature
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
Fried Onions
- 2 large yellow onions, thinly sliced, layers separated (about 4 cups onions)
- 4 cups (32 ounces) vegetable oil
- 1 teaspoon kosher salt
- parsley, for garnish
Instructions
- Preheat Oven: Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Make Cheese Sauce: Melt butter in a saucepan, whisk in flour, salt, and pepper. Slowly add milk, whisking constantly until thickened. Stir in 1 cup of cheese until melted and smooth.
- Layer Potatoes: Place potato slices in the baking dish, then pour cheese sauce over them. Sprinkle remaining shredded cheese on top.
- Bake: Cover with foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes until potatoes are tender.
- Prepare Fried Onions: Heat oil in a saucepan to 350°F. Fry onions until golden brown, then drain on paper towels.
- Finish Dish: Sprinkle fried onions over the potatoes. Garnish with parsley and serve hot.
Notes
- Ensure potatoes are thinly sliced for even cooking.
- Monitor oil temperature when frying onions to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
