Baked Potatoes and Onion Pie
Indulge in the rustic charm of a Baked Potatoes and Onion Pie, a comforting dish that combines layers of tender Russet potatoes, golden caramelized onions, and rich sharp cheddar cheese, all baked to perfection in a buttery pie crust. Enhanced with a velvety blend of heavy cream, fresh thyme, and a touch of Parmesan, this savory pie is crowned with a golden, bubbling crust that’s sure to impress. This one-pan marvel, ideal for cozy family dinners or special gatherings, takes just 25 minutes of prep time and fills your kitchen with irresistible aromas as it bakes to golden perfection. Serve it warm for a satisfying centerpiece that’s as delicious as it is visually stunning! Perfect for fans of hearty, rustic comfort food.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Yellow onion
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 cup Heavy cream
- 1 cup Shredded sharp cheddar cheese
- 1 large Egg
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parmesan cheese
- 1 9-inch Pie crust
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Use a mandoline slicer for best results.
Peel and thinly slice the onions.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the onions and cook for 10-12 minutes, stirring occasionally, until they are softened and golden. Remove from heat and set aside.
In a small saucepan, heat the heavy cream over low heat until just warm. Stir in the thyme, salt, and pepper. Remove from heat and set aside.
Roll out the pie crust into a 9-inch pie dish and trim the edges if necessary. Prick the bottom of the crust with a fork.
Layer half of the potato slices in overlapping circles on the bottom of the pie crust.
Spread half of the caramelized onions over the potatoes.
Sprinkle half of the cheddar cheese over the onions.
Repeat the layers with the remaining potatoes, onions, and cheddar cheese.
In a small bowl, whisk the egg into the warm heavy cream mixture, and pour it evenly over the pie.
Dot the top of the pie with the remaining two tablespoons of butter.
Sprinkle the Parmesan cheese evenly over the top.
Cover the pie with foil and bake for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbling.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 182 mg | 14% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
