Cheddar Potatoes and Onions
Indulge in a comforting classic with these Cheddar Potatoes and Onions—a creamy, cheesy, and golden-brown baked side dish that’s perfect for any family dinner or holiday feast. Tender layers of russet potatoes are paired with sweet caramelized onions and sharp cheddar cheese, then baked to perfection with a luscious drizzle of butter-infused heavy cream. Each bite delivers a savory blend of flavors, enhanced by hints of garlic and a fresh parsley garnish. With just 20 minutes of prep time and straightforward steps, this velvety potato casserole is not only easy to make but also guaranteed to impress. Whether served alongside roasted meats or as a standalone vegetarian dish, it’s a comfort food favorite that’s always crowd-pleasing. Keywords: cheddar potatoes, caramelized onions, creamy potato casserole, easy side dish, holiday recipes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 large Yellow onion
- 2 cups Cheddar cheese
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into 1/4-inch-thick rounds. Set aside in a bowl of water to prevent browning.
Peel and thinly slice the onion. Set aside.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until golden and caramelized, about 10-12 minutes.
Drain the potato slices and pat them dry with a clean kitchen towel.
Grease a 9x13-inch baking dish with 1 tablespoon of butter.
Arrange one-third of the potato slices in an even layer at the bottom of the baking dish. Sprinkle lightly with salt, pepper, and garlic powder.
Spread one-third of the caramelized onions over the potatoes, followed by 2/3 cup of shredded cheddar cheese.
Repeat the layering process two more times until all the potatoes, onions, and cheese are used, finishing with a layer of cheese on top.
In a small saucepan, heat the remaining 1 tablespoon of butter with the heavy cream over low heat until warmed through (do not boil). Pour the mixture evenly over the layered potatoes and onions in the baking dish.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1060 mg | 23% | |
*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.
