Scalloped Potato-Onion Bake

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Scalloped Potato-Onion Bake to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Scalloped Potato-Onion Bake, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (10.75 ounce) can Campbell's®
• Condensed Cream of Celery Soup
• (Regular or 98% Fat Free)
• 1/2 cup milk
• 1 dash ground black pepper
• 4 medium potatoes, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon butter, cut into small
• pieces
• paprika

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Stir the soup, milk and black pepper in a small bowl

Step 2: Technique & Execution

Layer half the potatoes, onion and soup mixture in a 1 1/2-quart casserole

Step 3: Technique & Execution

Repeat the layers

Step 4: Technique & Execution

Dot the top with the butter

Step 5: Technique & Execution

Sprinkle with the paprika

Step 6: Technique & Execution

Cover the baking dish