Dutch Style Potato Bake
Indulge in the rich, comforting flavors of Dutch Style Potato Bake—a creamy and cheesy potato casserole that’s perfect for family dinners or festive gatherings. This hearty dish combines thinly sliced Russet potatoes and sweet layers of yellow onions with a velvety sauce made from heavy cream, milk, and a hint of nutmeg and paprika for a warm, aromatic touch. Topped with golden breadcrumbs and gooey Gruyère cheese, this bake features a beautifully crisp crust that gives way to melt-in-your-mouth tenderness. Ready in just over an hour, this recipe is easy to assemble and an instant crowd-pleaser. Serve it as a stand-alone vegetarian main or a decadent side dish, and don’t forget the sprinkle of fresh parsley to elevate its presentation. Perfect for lovers of classic European comfort food!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 1 large Yellow onion
- 200 grams Gruyère cheese
- 250 milliliters Heavy cream
- 120 milliliters Milk
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Nutmeg
- 1 teaspoons Paprika powder
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 1 tablespoon Fresh parsley
- 50 grams Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with 1/2 tablespoon of the butter.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Place the slices in cold water to prevent browning.
Peel and thinly slice the onion into rings.
Grate the Gruyère cheese and set aside.
In a medium saucepan over low heat, combine the heavy cream, milk, butter, nutmeg, paprika, salt, and black pepper. Heat the mixture gently, stirring occasionally, until the butter melts. Remove from the heat, but do not let the mixture boil.
Layer half of the potato slices on the bottom of the greased baking dish, slightly overlapping each other. Top with half of the onion slices and half of the grated Gruyère cheese.
Pour half of the cream mixture evenly over the first layer.
Repeat the layering process with the remaining potatoes, onions, and cheese. Pour the rest of the cream mixture evenly over the top.
Sprinkle breadcrumbs evenly over the final layer and garnish with a small dot of butter on top for added browning.
Cover the dish with aluminum foil and bake for 25 minutes in the preheated oven.
Remove the foil and continue to bake for another 20–25 minutes, or until the potatoes are tender and the top is golden brown and crispy.
Let the potato bake cool for 5–10 minutes before serving. Sprinkle with freshly chopped parsley for a finishing touch.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 6058 mg | 263% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 29.0 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2410 mg | 185% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6480 mg | 138% | |
*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.
