Scalloped Potatoes and Onions
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!
Potatoes Don’t Have to Be Boring!
Fact: Side dishes are the unsung hero of almost any meal. Just take a look at our BACON AND BLACK EYED PEA SALAD !
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, 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 – to make that luscious white roux.
- 1 tablespoon olive oil – more fat for the roux.
- 3 tablespoons plain flour – a base for any good cook’s sauce.
- 3 cups milk – liquid for the white roux to make it thick and rich. Can use broth but the gravy will be very different.
- nutmeg – an optional ingredient. I find people either love it or hate it. Just a pinch
- garlic – this is also optional and you can add as much or as little as you like.
- salt and pepper – the flavors of life. Season to personal preference
- Horseradish– same as the garlic, a little, or a lot, depending on your tastes.
- 1/2 large yellow or sweet onion sliced thin – the sweet yellow onion is a great balance and flavor additive for the sometimes bland potatoes.
- 3 medium to large potatoes, sliced thin – the thinner the better. It will create a layering of goodness if you don’t skimp on this step.
- 1 cup cheddar cheese – the icing on the cake, for savory dishes, that is!
- 1 tablespoon butter, melted – this extra pad of butter is for the topping.
- 1 cup breadcrumbs – for the crunchy topping.
- 1 teaspoon parsley – a little pop of color to accent the food visually.
~Method
- Preheat oven to 375 degrees 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. Allow to rest and cool slightly before serving.
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Show stealing side dish
I often tell people, if you go to any potluck or family gathering, the main course is rarely the star of the show. I love how we put so much emphasis on the main star of the meal for it to only be outdone by all of the great side dishes that usually come in droves to pair with it.
We hope you take this recipe and make it your own so it can be a show stealer at your house too!
Tips and Tricks
Certainly! We love layers fo flavor but know that some things are not for everyone. As with all of our recipes, we love you to make them your own. Feel free to leave those out and substitute with something else. If you like things spicy, red pepper or cayenne is a great option!
No. You can layer the potatoes alone and this be just as good. The onion adds texture and flavor but is also not something that has to be in there.
Roux cooking is not as hard as people think. Most times it only takes a few minutes to get the desired thickness you are looking for. If you are uneasy, add your milk in stages to make sure it is not too thin. I do the back of the spoon test. Run your finger down the back of a spoon covered with the roux, if it doesn’t bleed, it is plenty thick.
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Scalloped Potatoes and Onions
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons plain flour
- 3 cups milk
- a pinch of nutmeg
- 1 teaspoon garlic
- Salt and pepper to taste
- 1 tablespoon 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
- Preheat oven to 375 degrees 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. Allow to rest and cool for a bit before serving.
