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Creamy French Onion Scalloped Potatoes from Scratch Easy Recipe

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A rich and comforting dish featuring thinly sliced russet potatoes layered with slow-cooked caramelized onions and a creamy cheese sauce made from scratch. Perfect for cozy dinners and easy to prepare with simple ingredients.

Ingredients

Scale
  • 3 pounds russet potatoes (about 1.4 kg), peeled and thinly sliced
  • 2 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter (56 grams), divided
  • 3 tablespoons all-purpose flour (24 grams)
  • 2 cups whole milk (480 ml)
  • 2 cloves garlic, minced
  • 1 ½ cups shredded Gruyère cheese (about 150 grams)
  • ½ cup grated Parmesan cheese (50 grams)
  • Salt and black pepper to taste
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Peel the russet potatoes and slice them thinly, about 1/8 inch (3 mm) thick. Thinly slice the yellow onions as well.
  2. Melt 2 tablespoons of unsalted butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions turn golden brown and sweet, about 20 minutes.
  3. In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
  4. Stir in the flour and whisk continuously for 1-2 minutes to cook out the raw taste, forming a pale golden roux.
  5. Slowly pour in the whole milk while whisking constantly to prevent lumps. Continue stirring until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Season with salt, pepper, and fresh thyme if using.
  6. In a large bowl, gently toss the sliced potatoes with the caramelized onions and 1 cup of shredded Gruyère cheese.
  7. Pour the creamy sauce over the potato mixture and mix carefully until everything is evenly coated.
  8. Lightly butter a 9×13-inch baking dish. Spread half the potato mixture evenly in the dish. Sprinkle half of the remaining Gruyère and half of the Parmesan over the layer.
  9. Add the remaining potato mixture on top, then finish with the rest of the cheeses.
  10. Cover the dish loosely with foil and bake in a preheated 350°F (175°C) oven for 40 minutes.
  11. Remove the foil and bake an additional 15-20 minutes until the top is bubbly and golden brown. A knife should slide easily into the potatoes when done.
  12. Let the scalloped potatoes rest for 10 minutes before serving to firm up and develop flavor.

Notes

If the sauce seems too thick before baking, stir in a splash of milk to loosen it. Slow caramelizing of onions is essential for deep flavor. Let the dish rest after baking to allow the sauce to thicken and flavors to meld. Use a mandoline for even potato slices or a sharp knife with patience. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use plant-based butter, dairy-free milk, and vegan cheese alternatives.

Nutrition

Keywords: scalloped potatoes, French onion, creamy potatoes, comfort food, easy potato recipe, caramelized onions, cheesy potatoes

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