Scalloped Potatoes and Onions

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Prep Time 5

Cook Time 1

Total Time 1 5

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
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.
3 tablespoons butter, 1 tablespoon olive oil
Sprinkle in flour and mix. Cook 1 or 2 minutes to brown slightly and cook out flour
taste.
3 tablespoons plain flour
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.
3 cups milk, a pinch of nutmeg, 1 teaspoon garlic, salt and pepper, 1 tablespoon horseradish
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.
1/2 large yellow or sweet onion sliced thin, 3 medium to large potatoes, 1 cup cheddar cheese
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.

1 tablespoon butter, 1 cup breadcrumbs, 1 teaspoon parsley

Nutrition(All values are estimates only)

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