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Cheesy Fried Onion Scalloped Potatoes

Cheesy Fried Onion Scalloped Potatoes
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Cheesy Fried Onion Scalloped Potatoes feature tender, thinly sliced potatoes layered in a rich, creamy cheese sauce and topped generously with crispy fried onions for a perfect blend of smooth, cheesy goodness and crunchy texture. Ideal for comforting family meals or festive occasions, this dish brings warmth and indulgence with every bite.

Ingredients

Scale

Potatoes

  • 4 large Russet potatoes, peeled and thinly sliced

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk or cream (or plant-based milk for dairy-free option)
  • 2 cups sharp cheddar cheese, shredded (or a blend like cheddar, Gruyère, mozzarella)
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon garlic powder (optional)

Fried Onions

  • 1 1/2 cups crispy fried onions (store-bought or homemade)

Optional Add-ins and Variations

  • Chopped fresh herbs (thyme, rosemary, chives) – 1-2 tablespoons
  • Pinch of cayenne pepper or smoked paprika for spice
  • 1 cup sautéed mushrooms, spinach, or bell peppers (optional vegetable boost)

Instructions

  1. Prepare the potatoes: Peel and slice the potatoes into thin, even rounds about 1/8 inch thick for uniform cooking and layering. Keep the sliced potatoes submerged in cold water to remove excess starch and prevent browning.
  2. Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes without browning. Slowly add the milk or cream while whisking continuously until the sauce thickens and coats the back of a spoon. Remove from heat and stir in shredded cheese until melted and smooth. Season with salt, pepper, and optional garlic powder to taste.
  3. Assemble the layers: Grease a baking dish with butter or cooking spray. Layer half of the sliced potatoes evenly on the bottom. Pour half of the cheese sauce over the potatoes and sprinkle half of the fried onions evenly on top. Repeat by layering the remaining potatoes, cheese sauce, and fried onions to build rich layers with crunchy onions throughout.
  4. Bake the dish: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Then remove the foil and bake uncovered for another 15 minutes to allow the top to crisp up beautifully and the cheese to brown slightly.
  5. Let it rest and serve: Allow the casserole to cool for 10-15 minutes before serving to let the sauce set and the layers remain intact, enhancing the texture and flavor of every cheesy, fried onion-packed bite.

Notes

  • Choose starchy potatoes such as Russets for creamy texture and great sauce absorption.
  • Slice potatoes uniformly thin to ensure even baking and avoid mushiness.
  • Don’t skip making the roux – it’s essential for a thick, creamy cheese sauce without being watery.
  • Layer cheese sauce and fried onions alternately for delightful flavor and texture contrast throughout the dish.
  • Let the casserole rest after baking to enhance flavor meld and make serving easier.
  • Store leftovers covered in the refrigerator for up to 3 days or freeze tightly wrapped for longer storage.
  • Reheat covered in the oven at 325°F (165°C) to keep moisture and avoid drying.

Nutrition

Keywords: scalloped potatoes, cheesy potatoes, fried onions, comfort food, casserole, holiday side dish

Find it online: https://marygourmet.com/cheesy-fried-onion-scalloped-potatoes/