A delicious and creamy casserole featuring layers of thinly sliced potatoes, caramelized onions, and a crispy topping.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Yield:8 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 pounds russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
1 large onion, thinly sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1 cup French fried onions
1 tablespoon fresh thyme leaves (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until golden brown and caramelized, about 15-20 minutes. Stir occasionally to prevent burning.
In a mixing bowl, combine the heavy cream, whole milk, garlic powder, salt, and black pepper. Whisk until well blended.
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle half of the caramelized onions and half of the cheddar cheese on top.
Repeat the layering process with the remaining potatoes, cream mixture, onions, and cheddar cheese.
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
In the last 5 minutes of baking, sprinkle the French fried onions on top and return to the oven until crispy.
Remove from the oven and let it cool for 10 minutes before serving. Garnish with fresh thyme if desired.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk or use a dairy-free alternative.
Add cooked bacon or ham for extra flavor and protein.
You can also mix in some sautéed mushrooms for added depth.