Cheesy Potato and Onion Casserole
Indulge in pure comfort food bliss with this Cheesy Potato and Onion Casserole, a hearty side dish loaded with layers of tender russet potatoes, sweet yellow onions, and a luscious cream sauce. Enhanced with melted cheddar and Parmesan cheese, and topped with crispy, golden breadcrumbs, this casserole delivers a perfect balance of creamy, cheesy decadence and savory goodness in every bite. Flavored with garlic, thyme, and a hint of paprika for added depth, it’s baked to bubbly perfection, making it the ultimate crowd-pleaser for family dinners, potlucks, or holiday feasts. Simple to prepare and irresistibly satisfying, this is a must-try recipe for every comfort food lover!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Yellow onions
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Olive oil
- 0.5 cups Breadcrumbs
- 0.25 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or cooking spray.
Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thickness). Do the same with the onions, keeping the slices slightly thinner than the potatoes. Set aside.
In a medium saucepan over medium heat, melt the butter and whisk in the flour until a smooth paste forms. Cook for 1 minute, then gradually whisk in the heavy cream. Stir constantly until the mixture thickens, about 3-4 minutes.
Remove the cream mixture from heat and stir in the minced garlic, salt, black pepper, and thyme. Mix until evenly combined.
Spread a thin layer of the cream mixture on the bottom of the prepared casserole dish. Layer half of the sliced potatoes evenly over it, followed by half of the onions. Sprinkle 1 cup of shredded cheddar cheese and 1/4 cup of Parmesan cheese over the vegetables.
Pour half of the remaining cream mixture over the cheese and repeat the layers with the remaining potatoes, onions, and cheese. Pour the rest of the cream mixture over the top, ensuring it covers all layers.
In a small bowl, combine breadcrumbs, olive oil, paprika, and a pinch of salt. Sprinkle this mixture evenly over the top of the casserole.
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Let the casserole cool for 10-15 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
4071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 5625 mg | 245% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 27.2 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2319 mg | 178% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 7351 mg | 156% | |
*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.
