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Ingredients
Scale
- 3 pounds (approximately 8-10 medium) russet potatoes, rinsed, peeled, and thinly sliced
- 6 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 3 cups whole milk, room temperature
- 2 cups sharp cheddar cheese, shredded, divided
- 2 large yellow onions, thinly sliced (about 4 cups)
- 4 cups vegetable oil
- 1 teaspoon kosher salt (for frying)
- Fresh parsley, for garnish
Instructions
- Melt unsalted butter in a medium saucepan over medium heat.
- Whisk in flour, kosher salt, and black pepper, cooking for 1 minute.
- Slowly add whole milk while whisking; cook until thickened.
- Remove from heat and stir in 1 cup of cheddar cheese until smooth.
- Layer potato slices in a greased 9×13-inch baking dish.
- Pour cheese sauce over potatoes and top with the remaining cheddar cheese.
- Cover with aluminum foil and bake at 375°F for 50 minutes.
- Heat vegetable oil to 350°F in a large saucepan.
- Fry sliced onions in batches until golden brown; drain and season with salt.
- Once baked, uncover and bake for another 10 minutes.
- Top with fried onions and garnish with parsley before serving.
Notes
Ensure vegetable oil is at the correct temperature for frying.
Allow cheese sauce to thicken for the best texture.
You can try different types of cheese for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 40