Cheesy Onion Potatoes
Transform your dinner table with the irresistible comfort of Cheesy Onion Potatoes, a creamy and decadent side dish that pairs perfectly with any main course. Featuring layers of thinly sliced Russet potatoes, golden caramelized onions, and a velvety blend of cheddar cheese and heavy cream, this recipe delivers a mouthwatering combination of flavors and textures. The dish is baked to perfection, creating a bubbly, golden cheese topping that will have your guests coming back for seconds. Finished with a sprinkle of fresh parsley, these potatoes elevate any meal with their rich, savory goodness. Easy to prepare and oven-baked in just over an hour, this hearty side dish is ideal for family dinners, holiday gatherings, or potlucks. If you're searching for a crowd-pleasing way to enjoy potatoes with caramelized onions and creamy cheese, this recipe is your ultimate go-to!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside in a bowl of water to prevent browning.
Slice the onion into thin half-moon shapes and mince the garlic cloves.
In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized, about 12-15 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove from heat.
Drain the potatoes and pat them dry with a clean kitchen towel.
In a large mixing bowl, combine the sliced potatoes, caramelized onions, half of the cheddar cheese, heavy cream, salt, and black pepper. Toss gently to coat everything evenly.
Transfer the mixture to the greased baking dish, spreading it out in an even layer.
Cover the dish with aluminum foil and bake for 40 minutes.
Remove the foil and sprinkle the remaining cheddar cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender, and the cheese is bubbly and golden brown.
Remove from the oven and let the dish cool for 5-10 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 644 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.
