Description
Fried Onion Scalloped Potatoes is a comforting, cheesy baked side dish made with thinly sliced russet potatoes, a creamy cheddar sauce, and a crispy topping of homemade fried onions. Perfect for family gatherings or holiday meals, it delivers rich flavor and satisfying textures in every bite.
Ingredients
Units
Scale
For the Scalloped 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
- cooking spray (for baking dish)
For the Fried Onions
- 2 large yellow onions, thinly sliced, layers separated (about 4 cups onions)
- 4 cups (32 ounces) vegetable oil
- 1 teaspoon kosher salt
For Garnish
- Parsley, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Oven and Baking Dish – Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with cooking spray. Set aside for later use.
- Make the Cheese Sauce – In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour, salt, and pepper, allowing it to cook for 1 minute. Slowly drizzle in the milk, whisking constantly and continue cooking until the mixture thickens, about 5-8 minutes. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and the sauce is smooth. Set aside.
- Layer the Potatoes – Arrange the thinly sliced potatoes in the bottom of the prepared baking dish, trying to keep the shape of each potato together and fanning them out in a single layer.
- Assemble the Casserole – Pour the prepared cheese sauce evenly over the layered potatoes and top with the remaining 1 cup of shredded cheddar cheese.
- Bake Covered – Cover the baking dish tightly with aluminum foil and bake for 50 minutes.
- Bake Uncovered – After 50 minutes, carefully remove the foil and continue to bake for another 10 minutes, or until the potatoes are fork-tender.
- Prepare Fried Onions – While the potatoes are baking, line a large baking sheet with two layers of paper towels. In a large saucepan over high heat, add vegetable oil and heat to 350°F (175°C). Working in batches, fry about 1 cup of sliced onions at a time until pale golden brown, 2-5 minutes per batch. Remove fried onions with a slotted spoon and drain on the prepared baking sheet. Repeat with remaining onions, ensuring the oil returns to 350°F between batches. Season the fried onions with kosher salt.
- Top and Serve – When the potatoes are finished baking, evenly sprinkle the fried onions over the top. Garnish with chopped parsley and serve hot. Add additional salt and pepper to taste if desired.
Notes
- Use a mandoline for even, thin potato slices for the best texture.
- Check oil temperature with each new batch of onions for uniform frying.
- Potatoes can be prepared a day ahead, then topped and finished with fried onions just before serving.
- Sharp cheddar offers the most flavor, but feel free to experiment with other cheeses.
- For a lighter option, substitute part of the whole milk with low-fat milk or half-and-half.
Nutrition
- Serving Size: 1/12th of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 710mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
