Main Dishes

Scalloped Potatoes

Happy New Year everyone! We thought we should start off 2021 with one of our favorite recipes: Scalloped Potatoes (or as we call them at home, just potatoes and onions). It’s a recipe handed down from our mom, and it’s always a hit. It takes a little bit of prep, but it’s otherwise super easy to make and you only need four ingredients: potatoes, onions, some oil for cooking, and seasoning!  

Scalloped Potatoes



-3 medium or 2 large potatoes 

-1 large onion

-2-3 Tbsp olive oil

-Salt and pepper to taste



Preheat your oven to 375 degrees fahrenheit. 

Grate your onion or pulse in a food processor until it is mushy but not all the way pureed. Then mix in a bowl with a little salt and pepper.  

Wash and thinly slice your potatoes using a knife or a mandolin (peeling the skin is up to you and your preferences). 

Grab a baking dish and line with a bit of oil (or parchment and then oil if you want to make doing dishes later easier!). Spread a thin layer of your onion paste, then fill the bottom of the dish with a layer of potato slices. Put down a layer of the onions again, and then potatoes. Repeat until you’ve used everything up. If you don’t feel like layering, you can also just mix the potatoes and onions together and then layer into the dish. 

Feel free to lightly overlap the slices when layering, but depending on how thin you’ve made them, we don’t recommend going over 2-3 layers, otherwise the whole dish will take forever to bake properly. 

When you’re ready to bake, drizzle the top with a bit of extra oil and cover the dish with foil. Poke a couple of small steam holes, and toss into the oven for 30-40 minutes until the potatoes are soft. 

Then remove the foil and continue to bake for another 30 minutes or so until the top layer is crispy and golden brown. 

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