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Crispy Onion Scalloped Potatoes are a delightful twist on the classic scalloped dish, offering a harmonious blend of flavors and textures that elevate this comfort food to new heights. The creamy richness of thinly sliced russet potatoes is beautifully complemented by the savory sweetness of caramelized onions, while a crispy topping of panko breadcrumbs adds an irresistible crunch. This dish not only serves as a perfect side for any occasion, from holiday gatherings to weeknight dinners, but also promises to become a cherished staple in your culinary repertoire.

Crispy Onion Scalloped Potatoes

Discover the delicious twist of Crispy Onion Scalloped Potatoes! This recipe features creamy russet potatoes layered with sweet caramelized onions and topped with a crunchy panko layer, creating the perfect side dish for any occasion. Impress your guests and elevate your dinner table with this comforting masterpiece. Ready to get cooking?
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Ingredients
  

4 large russet potatoes, thinly sliced

2 cups heavy cream

1 cup grated sharp cheddar cheese

1 medium onion, thinly sliced

2 tablespoons butter

2 cloves garlic, minced

1 teaspoon thyme (fresh or dried)

1 tablespoon Dijon mustard

Salt and pepper to taste

½ cup panko breadcrumbs

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

    In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced onion and sauté until caramelized (about 10 minutes), stirring occasionally. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant. Remove from heat and set aside.

      In a medium saucepan, heat the heavy cream over low heat. Stir in Dijon mustard, and season with salt and pepper. Remove from heat once it is warmed through.

        Layer half of the sliced potatoes at the bottom of the greased baking dish. Top with half of the caramelized onions and half of the grated cheese. Repeat the layers with the remaining potatoes, onions, and cheese.

          Pour the warmed cream mixture evenly over the layered potatoes. Press gently to ensure cream is distributing evenly.

            In a small bowl, mix panko breadcrumbs with the remaining melted butter. Sprinkle the breadcrumb mixture evenly over the top of the potatoes.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.

                Allow the dish to cool for a few minutes before slicing. Garnish with fresh parsley before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 6