What’s the best way to make crispy fried onion scalloped potatoes in the oven?

Bake scalloped potatoes covered at 375°F for 50 minutes, then uncover for 15 minutes until golden and bubbling. Add crispy fried onions just before serving to keep them crunchy. This method gives you creamy layers with a crispy top, all in one dish.

Can I use French fried onions in scalloped potatoes?

Yes! French fried onions work great as a crunchy topping for scalloped potatoes. You can use canned or homemade versions. Add them during the last few minutes of baking or just before serving for the best texture.

What’s the difference between caramelized onion and crispy onion scalloped potatoes?

Caramelized onion scalloped potatoes include soft, sweet onions mixed into the sauce. Crispy onion versions are topped with fried onions for texture and visual appeal. You can combine both for added depth and contrast.

Can I add peppers and onions to scalloped potatoes?

Absolutely! Sautéed bell peppers and onions can be layered between the potatoes before baking. This variation adds color, flavor, and makes the dish more hearty.

What type of onion is best for potatoes with crispy onions?

Yellow onions are ideal for crispy toppings thanks to their balance of sweetness and structure. Slice them thin, toss in flour, and fry at 350°F until golden brown for the perfect crunch.

Crispy fried onion scalloped potatoes

Description

This crispy fried onion scalloped potatoes recipe features thinly sliced Yukon Gold potatoes layered with a creamy garlic herb sauce, topped with sharp cheddar and homemade crispy fried onions. It’s the perfect comfort food side dish for holidays, dinner parties, or cozy nights in.

Ingredients

Scale

3 lbs Yukon Gold potatoes, thinly sliced
3 tbsp butter
1 head roasted garlic, mashed
¼ cup all-purpose flour
1½ cups whole milk, at room temperature
1 cup vegetable or chicken broth
1½ cups sharp cheddar cheese (½ white, ½ yellow), divided
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
Salt and black pepper, to taste
1 tbsp Garlic of Eden seasoning
1 large yellow onion, sliced into rings
2 tbsp flour (for onion coating)
4 cups vegetable oil (for frying)
1 tsp kosher salt
Fresh parsley and thyme for garnish

Instructions

Preheat oven to 375°F. Grease a 9×13” baking dish with butter or oil.
Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute to form a roux.
Gradually whisk in milk and broth. Cook 5–8 minutes until thickened.
Stir in roasted garlic, herbs, seasoning, salt, and pepper. Remove from heat and add 1 cup cheese. Stir until melted.
Layer sliced potatoes evenly in the baking dish.
Pour the sauce over the potatoes. Top with remaining ½ cup of cheddar.
Cover with foil and bake for 50 minutes. Remove foil and bake uncovered for 15 minutes until bubbling and golden.
While baking, heat oil to 350°F. Toss sliced onions in flour and fry in batches for 2–5 minutes until golden. Drain and season with salt.
Top the baked potatoes with crispy fried onions and garnish with fresh herbs. Serve hot.

Notes

Use a mandoline for even potato slices to ensure uniform cooking.
Do not over-salt the sauce — cheese adds a salty finish.
Top with onions right before serving to maintain crispiness.
Make ahead by assembling the dish and baking just before serving.
For added depth, mix in caramelized onions or truffle oil.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 420
Sugar: 4g
Sodium: 620mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 10g
Cholesterol: 55mg