French Onion Scalloped Potatoes in a creamy casserole topped with crispy French onions.
I love side dishes. Last week we had a family dinner on Sunday and I filled my entire plate with nothing but sides. The main dish was smoked turkey (woah, you should really smoke a turkey for Thanksgiving next year) but once I’d gotten a little something of everything else, there just wasn’t room on my plate for the main dish.
Not gonna lie… I really wasn’t disappointed.
I feel like in the grand scheme of dinner-planning there are a few key things that will make your life a whole lot easier and less stressful – and really, raise your hand if you think you don’t need some de-stressors in your life.
Exactly! We could all do with a little less stress.
My number one tip for easy, no-stress dinner is planning ahead. As in, making a menu the week before and then going grocery shopping for everything you’ll need. Sounds obvious but a lot of people don’t do it and when that happens at my house, it’s usually take-out or cereal for dinner. My other major stress-relieving tip is to have some easy side dishes up your sleeve. A few salads, maybe a quick garlic bread or go-to roll your family loves, and a scalloped potato recipe.
Scalloped potatoes go with so many different dishes and are easy to prepare. This French onion version is my favorite. I love the sharp cheddar and ranch flavors in the potatoes, and the crispy onions on top give it a little crunch. (p.s. crunch = a very good thing) So what I’m really saying here is… make this one of your go-to side dishes. Easy. Delicious. Versatile. Wonderful.
French Onion Scalloped Potatoes
- 1 1/2 pounds gold potatoes or baby Yukon potatoes, washed and thinly sliced (1/8 of an inch thick)
- 2 tablespoons butter
- 3 tablespoons flour
- 2 teaspoons garlic powder
- 2 cups milk
- 1 1/2 cups shredded white sharp cheddar cheese, divided (may sub an Italian cheese blend for milder flavor)
- 1/2 packet ranch seasoning/dressing mix (If you love ranch flavor, you can use the whole packet)
- salt and pepper to taste (I used about 1 teaspoon salt, ½ teaspoon pepper)
- optional: ½ red onion, thinly sliced
- 1 cup crispy French onions (usually found with the salad toppings and croutons)
- Preheat oven to 375. Place sliced potatoes in a large pot and cover with water. Bring to a boil over medium high heat. Cover and cook about 15-minutes or until potatoes are tender. (The thicker your potato slices are, the longer they will take to cook) Drain and set aside.
- While potatoes are boiling, prepare the sauce. In a large sauce pan melt butter over medium heat. Add flour and stir until mixture clumps up. Slowly whisk in the milk until a thick sauce forms. Add garlic powder, 1 cup of cheese, ranch seasoning, salt, and pepper and stir until cheese is melted and completely incorporated.
- Add the sauce and potatoes to a large bowl and toss to coat. Transfer to a casserole dish. (If using red onions, layer them in with the potatoes) Sprinkle with remaining cheese. Bake, uncovered, for about 10 minutes until cheese is bubbly. Top with French onions and serve.