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!

Course Side Dishes

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 314kcal

Author Brooke Burks

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
½ 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.

Nutrition(All values are estimates only)