As the days get shorter and the evenings grow chilly, there’s something undeniably comforting about the aroma of potatoes baking in the oven—especially when they’re layered with crispy, caramelized onions. This dish, which somehow feels both familiar and like a little rebellion against the monotony of traditional sides, is my go-to for gatherings or simply when I want to indulge. I mean, who doesn’t love a bit of crunch with their creamy?
Steps
- Preheat your oven to 375°F and prepare a 9×13-inch baking dish with cooking spray.
- In a medium saucepan over medium heat, melt 6 tablespoons of butter. Whisk in ½ cup flour, 2 teaspoons kosher salt, and ½ teaspoon black pepper, cooking for about 1 minute.
- Gradually whisk in 3 cups of room-temperature whole milk, continuing to cook and whisk frequently until the mixture thickens, about 5-8 minutes.
- Remove the saucepan from heat and stir in 1 cup of shredded sharp cheddar cheese until melted and smooth, then set aside.
- Arrange thinly sliced russet potatoes in the bottom of the prepared baking dish, fanning them out in a single layer.
- Pour the cheese sauce over the potatoes and sprinkle with the remaining 1 cup of shredded cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 10 minutes until the potatoes are fork-tender.
- While the potatoes are baking, line a large baking sheet with paper towels. Heat 4 cups of vegetable oil in a large saucepan to 350°F.
- Fry thinly sliced onions in batches, cooking each batch for 2-5 minutes until they are pale golden brown. Use a slotted spoon to transfer the fried onions to the prepared baking sheet.
- Sprinkle the fried onions with salt and distribute them evenly over the baked scalloped potatoes.
- Serve the dish hot, garnished with parsley, and season with additional salt and pepper if desired.
Ingredients
- 3 pounds (approximately 8-10 medium) russet potatoes, rinsed, peeled, and thinly sliced
- 6 tablespoons unsalted butter
- ½ cup (62.5 g) all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 3 cups (735 g) whole milk, at room temperature
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
- 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
FAQ
- Can I use a different type of potato for this recipe?
- Yes, while russet potatoes are recommended for their starch content, which helps thicken the sauce, Yukon gold potatoes are also a good alternative. Just ensure you wash them thoroughly before peeling and slicing.
- What kind of cheese works best in this dish?
- Sharp cheddar cheese is suggested for a bold flavor, but you can experiment with other cheeses like Gruyere, Monterey Jack, Gouda, or a mixture of your favorites to suit your taste.
- Is it possible to use store-bought fried onions instead of making them from scratch?
- Absolutely, you can use pre-made crispy fried onions to save time. However, making them yourself adds a personal touch and enhances the flavor of the dish.
- How should I store and reheat leftovers?
- Let the dish cool to room temperature before storing it in an airtight container in the fridge. It will last for 3-4 days. To reheat, use an oven set to 350°F to help crisp up the onions, or you can use a microwave for convenience.
- Can I freeze the fried onion scalloped potatoes?
- Yes, you can freeze them, though it’s better to freeze just the cheesy potatoes and add fresh fried onions when serving. Cool the dish completely before storing it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating and adding the onions.
Tips
- Use a Mandoline Slicer: For uniformly thin potato slices, which ensure even cooking and an appealing presentation, use a mandoline slicer. This will help maintain the shape of the potatoes and make the dish look beautiful.
- Prepare Ingredients in Advance: To save time, consider prepping your ingredients ahead of time. You can slice potatoes and onions and have your cheese grated and ready to go before you start cooking.
- Fry Your Own Onions: While store-bought fried onions can save time, frying your own adds a personal touch and enhances flavor. Yellow onions provide a sweet taste that complements the dish well.
- Reheat for Crispiness: If reheating leftovers, use the oven instead of the microwave to help restore the crispiness of the fried onions, making them more enjoyable to eat.
Equipment
- Mandoline Slicer – For uniform potato and onion slices.
- Large Saucepan – For frying onions and making cheese sauce.
- Fine Mesh Strainer or Slotted Spoon – For removing fried onions from hot oil.
- Baking Dish (9×13-inch) – For baking the scalloped potatoes.
