Cheesy French Onion Scalloped Potatoes
Indulge in Cheesy French Onion Scalloped Potatoes, a creamy side dish loaded with caramelized onions and melted cheese.
Servings: 6 people
Calories: 446kcal
Ingredients
- 4 tablespoons unsalted butter, divided
- 2 large yellow onions, thinly sliced into rings
- 4 Russet potatoes, about 2 pounds, peeled and sliced into ¼-inch thick rounds
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ cups whole milk, room temperature
- ¾ cup (85 g) mild cheddar cheese, shredded, divided
- ¾ cup (85 g) Gruyère cheese, shredded, divided
- salt, to taste
- parsley, chopped for garnish
Instructions
- In a large skillet over medium-low heat, melt 2 tablespoons butter. Add sliced onions and cook, stirring frequently, until they are deeply golden and caramelized, about 30-45 minutes. Set aside.
- Preheat the oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray. Set aside.
- In a medium saucepan over medium heat, melt the remaining 2 tablespoons butter. Whisk in flour and kosher salt, and cook, whisking constantly, for 1 minute to form a roux.
- Slowly whisk in the milk, making sure there are no lumps. Continue to cook, whisking frequently, until the sauce thickens and begins to bubble, about 5-7 minutes.
- Remove from heat and stir in ½ cup shredded cheddar and ½ cup Gruyère, reserving the remaining ¼ cup of each for topping. Stir until smooth.
- Arrange all of the potato slices in an even, overlapping layer in the prepared casserole dish. Pour the cheese sauce evenly over the potatoes, gently tilting the dish or using a spatula to help it seep between layers.
- Spread the caramelized onions evenly over the cheesy potatoes. Then, sprinkle the remaining ¼ cup of cheddar and ¼ cup Gruyère on top.
- Cover the dish tightly with aluminum foil and bake for 85-90 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil for the last 10 minutes of baking to allow the top to brown. For an extra golden, crisp top, broil for 2-4 minutes, watching closely to prevent burning.
- Let cool for 5-10 minutes before serving. Salt to taste and garnish with parsley.
Nutrition
Serving: 1portion | Calories: 446kcal