Looking for the perfect potato recipe? I’ve got you covered. These cheesy scalloped potatoes with caramelized onions are insanely delicious and perfect for any occasion.

Cheesy, tender and velvety smooth, these cheesy scalloped potatoes with caramelized onions are exactly what you need. This scalloped potatoes recipe is a fun twist on the classic potato dish. The onions add an extra layer of flavor that is hard to resist. Imagine if French onion soup and cheesy potatoes had a baby! Haha 

Scalloped potatoes with caramelized onions – healthyish foods

About this Scalloped Potato Recipe

Personally, I like making this scalloped potatoes recipe for birthdays or holidays because they are so special. The recipe does take some time, so reserve about 2-3 hours to make this dish from start to finish.

When slicing the potatoes, use a mandoline slicer. Briefly, a mandoline slicer is a tool that will help ensure that each potato slice is perfectly 1/8th inch thickness. Also, you will want to soak the sliced potatoes in an ice water bath to help remove some of the starch. This step is very important.

When caramelizing the onions make sure you have at least 45 minute to an hour for this process. You will want the onions to get a beautiful dark color which simply takes time. Stir the onions frequently over low heat to prevent burning. If the onions begin to get crispy in the pan, deglaze the pan with some chicken stock. The chicken stock will evaporate as you continue to simmer the onions. Repeat this process as frequently as needed or until the onions are fully caramelized.

Assemble the Dish

When assembling the dish, you can let the potatoes overlap each other in the pan. This will allow you to fit more potatoes in the baking dish. The first layer is potatoes, followed by caramelized onions, then a layer of cheese sauce. Repeat this process until the baking dish 3/4 full. Overfilling can cause a messy cheese spillover in the oven.

Finally, you want to let the cooked potatoes rest for 20-30 minutes after removing them from the oven. This will prevent them from falling apart when you slice into them. One way to test to make sure they are done, is by inserting a knife or fork into the center of the dish. If it goes in and out easily, the potatoes are cooked. This is called fork tender.

Scalloped potatoes with caramelized onions – healthyish foods


Store any leftover potatoes covered in the refrigerator for four to five days. Reheat in the microwave until heated through. You can make this dish ahead of time and reheat it in the oven. Simply place these potatoes in a 300 degree oven, covered for 15-20 minutes. Looking for more potatoes recipes? Try my one pan crispy smashed potatoes or my crispy hash browns. Both are fabulous. This potato recipe makes 9 light side dish servings. Please see the nutritional values below for more details.

Scalloped potatoes with caramelized onions – healthyish foods

Cheesy Scalloped Potatoes with Caramelized Onions

Cheesy, tender and velvety smooth, these cheesy scalloped potatoes with caramelized onions are exactly what you need. This potato recipe is a fun twist on classic scalloped potatoes.
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  • 1.5 – 2 lbs. russet potatoes , washed and peeled and sliced using a mandolin. The mandolin ensures the potato slices are the same size for even cooking.

The caramelized onions

  • 2 tablespoons butter
  • 2.5-3 cups sweet onion, about 2 onions
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1 cup Chicken stock, to deglaze the pan
  • salt and pepper

Cheese sauce

  • 4 tablespoons butter
  • 2 tablespoons AP flour
  • ½ cup 2% milk
  • 1 ¾ cups chicken stock
  • 2 cups shredded mozzarella cheese
  • 6 ounces Velveeta cheese, cut into cubes for easy melting
  • salt and pepper


  • 2 satue pans with sides
  • 8×8 baking dish
  • mandolin
  • colander
  • mixing bowl


  • Preheat the oven to 400 degrees.
  • Gently spray an 8×8 baking dish with cooking spray. Set aside.
  • Using your mandolin, slice the potatoes into thin, even slices.
  • Add them to a large bowl of ice water to remove any extra starch. Let them sit in the water for 5 minutes before draining them in a colander.
  • Place the rinsed potato slices on a kitchen towel to soak up any excess water and moisture. Be sure to press out any excess moisture.

Prepare the caramelized onions:

  • In a large sauté pan, over medium / low heat add the butter and onions.
  • Once the onions begin to sweat and turn translucent add the garlic.
  • Simmer over low heat until the onions and garlic begin to break down and brown.
  • If you see the bottom of the pan begin to get crispy pieces simply deglaze the pan using some chicken stock. I had to deglaze my pan 3 or 4 times before the onions were fully caramelized. The liquid will evaporate as you continue stirring.
  • Right before you take the onions and garlic off of the heat add your Worcestershire sauce. Let it simmer for about 5 minutes with the rest of the ingredients.
  • Turn off heat and set the caramelized onions and garlic aside.

Prepare the cheese sauce:

  • Add butter and flour to a saucepan over a medium heat.
  • Once it begins to bubble, and form a roux, you will start adding the milk and gently stir. Once the sauce is smooth and creamy you will begin to slowly add the chicken stock. Stir until well combined.
  • Next, you’ll add the cheeses and salt and pepper. Stir well so the cheese melts and is well combined.
  • Let the cheese sauce simmer over low heat stirring occasionally so it doesn’t burn on the bottom of the pan. If it begins to get too tight, simply add more chicken stock. You will want this sauce to be pretty loose.

Assemble the dish:

  • Grab your 8×8 baking dish and line the bottom with potatoes. The potatoes can overlap a bit so you can fit more.
  • Add a layer of cheese sauce, followed by some of the caramelized onions. Repeat this process until the baking dish is almost full. Be careful not to load it all the way to the top or the cheese will spill over in your oven.
  • Cover with foil and bake for 55-60 minutes at 400 degrees or until the potatoes are fork tender.
    Once fork tender, remove the foil and add some extra shredded mozzarella and broil for 2-3 minutes until crispy.
  • Let the dish cool before serving. I would recommend letting it sit for 20-25 minutes.
    Also, you can make this dish ahead of time and simply reheat it. Add it to the oven at 300 degrees for 15-20 minutes.


Serving: 1serving, Calories: 322kcal, Carbohydrates: 30g, Protein: 14g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 678mg, Potassium: 673mg, Fiber: 2g, Sugar: 7g, Vitamin A: 605IU, Vitamin C: 8mg, Calcium: 282mg, Iron: 1mg