Looking for the perfect potato recipe? I’ve got you covered. These scalloped potatoes with caramelized onions are insanely delicious and perfect for any occasion.
Cheesy, tender and velvety smooth, these scalloped potatoes are exactly what you need. Add in the caramelized onions for a tasty twist on a classic. 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
- 2 satue pans with sides
- 8×8 baking dish
- mixing bowl
- 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 medium sized sweet onions sliced yellow or white will work
- 2 gloves fresh garlic thinly sliced
- 2 teaspoons Worcestershire sauce
- Chicken stock to deglaze the pan probably about 1 cup
- salt and pepper
- 4 tablespoons butter
- 2 tablespoons AP flour
- ½ cup 2% milk
- 1 ¾ cups chicken stock
- 2 cups shredded mozzarella
- 6 ounces Velveeta cheese
- salt and pepper
- 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.
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 thinly sliced garlic cloves.
- Simmer over medium / 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.
- 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:
- In a sauté pan with sides add the butter and flour over a medium heat.
- Once it begins to bubble, 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 cheese 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.
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. Remove the cover 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 minutes. Also, you can make this dish ahead of time and simply reheat it. Add it to the oven at 300 degrees for 20-25 minutes.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!