These Fried Onion Scalloped Potatoes are slices of russet potatoes smothered in a creamy cheese sauce, and topped with crispy, golden-fried onions – a delicious twist on a classic recipe.
Ingredients
Potatoes:
- 3 pounds russet potatoes - rinsed, peeled, and thinly sliced with a mandoline, approximately 8-10 medium
- 6 tablespoons unsalted butter
- ½ cup all-purpose flour - 62.5 grams
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 3 cups whole milk - room temperature, 735 g
- 2 cups sharp cheddar cheese - shredded, divided, 226 g
Fried Onions:
- 2 large yellow onions - thinly sliced, layers separated, about 4 cups onions
- 4 cups vegetable oil - 32 ounces
- 1 teaspoon kosher salt
- parsley - for garnish
Instructions
- Preheat oven to 375°F.
- Spray a 9×13-inch baking dish with cooking spray. Set aside.
Make the cheese sauce:
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour, salt, and pepper. Cook for 1 minute.
- Slowly drizzle in the milk, whisking constantly.
- Continue cooking until the mixture thickens, 5-8 minutes, whisking frequently.
- Remove from the heat. Stir in 1 cup of cheese.
- Continue stirring until the cheese is melted and smooth, about 30 to 60 seconds.
- Taste and adjust the seasoning if necessary. Set aside.
Assemble and bake:
- Carefully set the potato slices in the bottom of the prepared baking dish (trying to keep the shape of the potato together), and fan them out in a single layer.
- Top the potatoes with the cheese sauce and the remaining cup of shredded cheese.
- Cover with aluminum foil and bake for 50 minutes.
- After 50 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the potatoes are fork-tender.
While the potatoes are baking, prepare the fried onions:
- Line a large baking sheet with two layers of paper towels. Set aside.
- To a large saucepan over high heat, add the oil. Heat to 350°F.
- Working in batches, add about 1 cup of onions to the hot oil.
- Cook until the onions turn pale golden brown, about 2-5 minutes.
- Using a fine mesh strainer or slotted spoon, carefully remove the fried onions from the hot oil. Place them in an even layer onto the prepared baking sheet.
- Sprinkle the fried onions with salt.
- Set aside and repeat with the remaining onions, making sure the oil temperature is at 350°F before each batch and sprinkling each batch with salt immediately after frying.
Finish and serve:
- Sprinkle the fried onions evenly over the top of the scalloped potatoes.
- Serve hot, garnished with parsley.