These Caramelized Onion Scalloped Potatoes are a perfect side dish to bring to the next neighborhood potluck or family get-together.
Caramelized Onion Scalloped Potatoes
Makes 8 to 10 servings
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- 1 tablespoon butter
- 2 pounds sweet onions, sliced
- 1/3 cup all-purpose flour
- 1 (12-ounce) can low-fat evaporated milk, divided
- 1 cup low-sodium chicken broth
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh thyme leaves
- 5 pounds russet potatoes, peeled and sliced 1/8 inch thick
- 1/2 cup grated Pecorino Romano cheese
- Garnish: fresh thyme
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a large skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until golden brown, about 1 hour.
- In a small bowl, whisk together flour and 1/2 cup evaporated milk. In a medium saucepan, whisk together broth, seasoned salt, pepper, and remaining evaporated milk; bring to a boil over medium-high heat. Whisk in flour mixture, and reduce heat to medium. Cook, whisking constantly, until thickened, about 5 minutes. Stir in thyme.
- Spread one-fourth of potatoes in prepared pan. Top with one-fourth
- of milk mixture and one-fourth of onions. Repeat layers 3 times. Cover with foil.
- Bake for 30 minutes. Uncover, sprinkle with cheese, and bake until potatoes are tender and top is lightly browned, about 45 minutes more. Garnish with thyme, if desired. Let stand for 10 minutes before serving.
- Kitchen Tip: The caramelized onions can be cooked up to two days ahead and refrigerated.
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