½cupwhite onionthinly sliced (about half a medium onion)
2tablespoonsunsalted butter
1tablespoongarlic powder
1tablespoononion powder
1teaspoonpaprika
2tablespoonsall-purpose flour
1 ¼cupswhole milk
¾heavy cream
8ouncessharp cheddar cheeseshredded off the block
1teaspoonkosher salt
1teaspoonground black pepper
Instructions
First, preheat your oven to 350° F, and spray a 9 x 13-inch or 2.5 quart casserole dish with non-stick cooking spray.
Bring a large pot of water to a boil. Boil the potatoes for 10 to 15 minutes until they are tender but still firm. Remove them from the pot, and place them in cold water. Carefully remove the skins while leaving the potatoes intact. Then slice the potatoes to a ¼ inch thick.
3 pounds gold potatoes
Layer the potato slices and onions in the prepared baking dish. Set aside.
½ cup white onion
In a large saucepan over medium heat, begin melting the butter. Add the garlic powder, onion powder, paprika, salt, and pepper. Let everything cook for about a minute or two until the butter has completely melted.
Once the milk and heavy cream starts to steam, sprinkle in two thirds of the cheese (reserve the rest) while stirring the mixture.
8 ounces sharp cheddar cheese
Pour the cheese sauce into the casserole dish over the potatoes and onions. Sprinkle the remaining cheese over the top.
Bake covered for 30 to 40 minutes, then remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and brown.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of the scalloped potatoes. Actual calories may vary.The dish can be stored in a sealed container in your fridge for up to 3 days.For more information and tips, please refer to the post.