Crunchy Onion Potato Bake
Treat your taste buds to the ultimate comfort dish with this rich and indulgent Crunchy Onion Potato Bake. Featuring layers of tender Yukon Gold or Russet potatoes, a creamy garlic-infused sauce, and golden melted cheddar cheese, this casserole is elevated with a crispy fried onion topping that adds the perfect crunch. A hint of dried thyme and paprika infuses the dish with savory, aromatic depth, making it an irresistible side or standout vegetarian main. Quick to prepare and baked to bubbly perfection in under an hour, this crowd-pleaser is perfect for family dinners, holiday gatherings, or as a cozy weeknight treat. Complete with a garnish of fresh parsley for a pop of color, this recipe is your go-to for a satisfying, cheesy, and crunchy potato casserole.
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Recipe Information
Ingredients
- 4 medium Potatoes (Yukon Gold or Russet)
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 cup Heavy cream
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Paprika
- 1 cup Crispy fried onions (store-bought or homemade)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. Use a sharp knife or mandoline slicer for uniform slices.
Thinly slice the yellow onion and mince the garlic cloves.
In a medium saucepan, melt the butter over medium heat. Add the sliced onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes.
Reduce the heat to low and stir in the heavy cream. Add the salt, black pepper, dried thyme, and paprika. Cook for another 2-3 minutes, allowing the flavors to combine. Remove from heat.
Layer half of the potato slices evenly at the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle 3/4 cup of shredded cheddar cheese on top.
Add the remaining potato slices in an even layer, followed by the remaining cream mixture. Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and sprinkle the remaining 3/4 cup of cheddar cheese over the potatoes. Return the dish to the oven, uncovered, and bake for an additional 10 minutes.
Sprinkle the crispy fried onions evenly over the top. Bake for another 5 minutes, or until the onions are golden and the dish is bubbling.
Remove from the oven and let the dish cool for 5-10 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.6 g | 357% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 28.3 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1527 mg | 117% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3302 mg | 70% | |
*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.
