If you’re cooking dinner for a crowd, or want something classic and delicious that everyone will like to take to a potluck dinner; you can’t go wrong with scalloped potatoes with onions.
I made this for Easter to go with our Easter ham, and they were soooo good.
It’s hard to go wrong with potatoes, onions, cheese, and cream though.
Everyone loves potatoes, and it’s a fact of the universe that cheese and cream make everything better.
Don’t question it. Just accept it.
Feel the balance of the universe aligning as you accept this universal truth…
Amen.
Scalloped Potatoes with Onions
(serves 8)
- 2 Tbsp. unsalted butter, plus more for baking dish
- 3 lb. russet potatoes, peeled, washed, and thinly sliced
- 2 large onions, sliced
- 1/8 tsp. ground nutmeg
- salt and pepper
- 3 c. shredded cheese (I used a cheddar jack mix, but use whatever you like)
- 2 c. heavy cream
- 2 c. chicken broth
- Pre-heat oven to 350° F. Butter a 9 x 11 in. baking dish.
- Melt butter in a large skillet over medium heat. Saute the onions until translucent, 4 – 5 minutes.
- Layer 1/3 of the potato slices in the baking dish, slightly overlapping slices. Sprinkle with salt and pepper, and then 1/2 the nutmeg. Add 1/2 the onions followed by 1 c. of the shredded cheese.
- Repeat with 1/3 of the potato slices, salt and pepper, the remaining 1/2 of the nutmeg, the remaining 1/2 of the onions, and 1 c. shredded cheese.
- Finish with the last 1/3 of the potato slices, this time arranging them in a spiral (if you want to be fancy). Sprinkle the last 1 c. of cheese on top.
- In a small bowl, combine the cream and chicken broth. Pour on top of the cheese and potatoes.
- Cover baking dish with parchment paper and then aluminum foil. Bake for 30 minutes.
- Increase temperature to 425° F. Remove parchment paper and foil, and cook for another 45 minutes, or until top is golden brown and potatoes are tender.
- Let rest for 15 – 20 minutes before serving.
