Scalloped Potatoes and Onions

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Scalloped Potatoes and Onions is a creamy dream of a side dish. Potatoes and onions sliced thin and bathed in a creamy horseradish whit roux. Supper has never tasted so good!

Scalloped potatoes and onions ona blue plate with a silver fork.

Scalloped Potatoes and Onions

Fact: Side dishes are the unsung hero of almost any meal. Fiction: Side dishes are boring. If you believe in fiction, here is a “good un” for you. Potatoes bathed in a delicious white roux with savory nutmeg and the earthy kick of horseradish. Add in glorious layers of cheese and thin sweet onions. This side dish may steal the show!

I used my trusty Mandolin, like this ONE to slice my potatoes and onions super thin and let the layering begin! The secret to this recipe is in the WHITE ROUX . Mastering this in cooking makes things so much easier. You can do so many things with it. This recipe is just a small sampling!

So for the real reason you are here, let’s get on with the recipe!

Ingredients

  • 3 tablespoons butter

  • 1 tablespoon olive oil

  • 3 tablespoons plain flour

  • 3 cups milk

  • nutmeg

  • garlic

  • salt and pepper

  • Horseradish

  • 1/2 large yellow or sweet onion sliced thin

  • 3 medium to large potatoes, sliced thin

  • 1 cup cheddar cheese

  • 1 tablespoon butter, melted

  • 1 cup breadcrumbs

  • 1 teaspoon parsley

Method

  • Preheat oven to 375 degree Fahrenheit

  • In a skillet, heat 3 tablespoons butter and olive oil over medium heat until melted.

  • Sprinkle in flour and mix. Cook 1 or 2 minutes to brown slightly and cook out flour taste.

  • Slowly drizzle in milk and whisk until thickens. Lower heat to low and add in nutmeg, garlic, salt, pepper and horseradish to taste. Remove from heat.

  • In a lightly greased casserole dish, spoon some roux in and spread around on the bottom. layer onions and then potatoes. Spoon more roux on top and add cheese. Do this layering technique as many times as you wish, stopping with cheese and roux on final layer.

  • Mix breadcrumbs and 1 tablespoon melted butter with parsley. Sprinkle over the top and bake for 45 minutes to 1 hour or until bubbly and golden brown.

 

This luscious, creamy dish will be the favorite of any meal. As always, I hope you try it and love it like we do here at The Buttered Home. Be sure and leave us a comment and post a picture over at the Facebook page. We love pictures of food!

 

Show stealing side dish

This luscious, creamy dish will be the favorite of any meal. As always, I hope you try it and love it like we do here at The Buttered Home. Be sure and leave us a comment and a review!

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function that can be found in Pinterest too. 

And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

Brooke signature
Scalloped potatoes and onions on a blue plate with a silver fork

Scalloped Potatoes and Onions

Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Scalloped Potatoes and Onions is a creamy dream of a side dish. Potatoes and onions sliced thin
and bathed in a creamy horseradish whit roux. Supper has never tasted so good!

Ingredients

  •  3 tablespoons butter
  •  1 tablespoon olive oil
  •  3 tablespoons plain flour
  •  3 cups milk
  •  nutmeg
  •  garlic
  •  salt and pepper
  •  Horseradish
  •  1/2 large yellow or sweet onion sliced thin
  •  3 medium to large potatoes, sliced thin
  •  1 cup cheddar cheese
  •  1 tablespoon butter, melted
  •  1 cup breadcrumbs
  •  1 teaspoon parsley

Instructions

  1. Preheat oven to 375 degrees Fahrenheit
  2. In a skillet, heat 3 tablespoons butter and olive oil over medium heat until
    melted.
  3. Sprinkle in flour and mix. Cook 1 or 2 minutes to brown slightly and cook out flour
    taste.
  4. Slowly drizzle in milk and whisk until thickens. Lower heat to low and add in nutmeg,
    garlic, salt, pepper and horseradish to taste. Remove from heat.
  5. In a lightly greased casserole dish, spoon some roux in and spread around on the
    bottom. layer onions and then potatoes. Spoon more roux on top and add cheese.
    Do this layering technique as many times as you wish, stopping with cheese and
    roux on final layer.
  6. Mix breadcrumbs and 1 tablespoon melted butter with parsley. Sprinkle over the top
    and bake for 45 minutes to 1 hour or until bubbly and golden brown.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 419Total Fat 20gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 8gCholesterol 50mgSodium 456mgCarbohydrates 46gFiber 3gSugar 5gProtein 14g

**Nutritional Values are estimates only

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