Scalloped Potatoes and Onions

 Scalloped Potatoes and Onions

Scalloped Potatoes and Onions

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! 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

directions

  • 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.

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 post a picture over at the Facebook page. We love pictures of food!

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Scalloped Potatoes and Onions
Scalloped Potatoes and Onions will sure be a new favorite side dish for any occasion. Silky layers of a traditional roux, flavored with nutmeg and horseradish will make you love this side dish!
Ingredients
  • 1 tablespoon Olive oil
  • 3 tablespoons Butter
  • 3 tablespoons Plain Flour
  • 3 cups Milk
  • Nutmeg To taste
  • Horseradish To taste
  • Garlic To taste
  • Salt and pepper To taste
  • 1/2 large sliced thin Onion
  • 3 large sliced thin Potatoes
  • 1 cup Cheddar Cheese
  • 1 cup Breadcrumbs
  • 1 tablespoon melted Butter
  • 1 teaspoon Parsley
Instructions
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.
Details
Prep time: Cook time: Total time: Yield: 12