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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
  • 8x8 baking dish
  • mandolin
  • colander
  • mixing bowl


  • Preheat the oven to 400 degrees.
  • Gently spray an 8x8 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 8x8 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