Creamy Potatoes and Onions
Indulge in the comfort of Creamy Potatoes and Onions, a velvety, cheese-topped casserole that’s perfect for weeknight dinners or holiday feasts. This hearty dish features tender Russet potatoes layered with sweet, caramelized yellow onions and smothered in a luscious, homemade cream sauce infused with garlic powder, milk, and a touch of heavy cream. Finished with a golden layer of shredded cheddar cheese and a sprinkle of fresh parsley, this baked delight comes together with minimal prep and bakes to perfection in under an hour. Whether served as a savory side or a stand-alone dish, this crowd-pleaser is a satisfying blend of creamy textures and rich, comforting flavors. Perfect for those searching for easy potato side dishes or cheesy casserole recipes, this classic offers homemade warmth with every bite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
- 0.5 cups Shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the potatoes and slice them into 1/4-inch thick rounds. Slice the onion into thin rings.
Bring a large pot of salted water to a boil. Boil the potato slices for 5-7 minutes until they are barely tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
Stir in garlic powder, salt, and black pepper. Remove the sauce from the heat.
Layer half of the potatoes evenly in the prepared baking dish. Spread half of the sliced onions over the potatoes. Pour half of the cream sauce over the layer.
Repeat the layers with the remaining potatoes, onions, and cream sauce.
Sprinkle the shredded cheddar cheese evenly over the top of the dish.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 38.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1171 mg | 90% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4956 mg | 105% | |
*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.
