One Potato Two Potato Onion Bake
Delight your taste buds with the irresistible "One Potato Two Potato Onion Bake," a comforting blend of layers that’s perfect for family dinners or special occasions. This hearty gratin combines the earthy goodness of russet potatoes, the subtle sweetness of sweet potatoes, and the rich savoriness of caramelized onions. Infused with garlic and fresh thyme, then smothered in a creamy, cheesy mixture of Gruyère and Parmesan, this dish bakes to golden, bubbly perfection. With a perfect balance of flavors and textures in every bite, it’s as indulgent as it is simple to prepare. Great as a centerpiece or a side dish, this baked casserole is sure to impress! Keywords: potato casserole, cheesy potato bake, sweet and russet potato recipe, creamy gratin bake, easy comfort food recipes.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 medium Sweet potatoes
- 2 medium Yellow onions
- 3 cloves Garlic
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 1 cup (shredded) Gruyère cheese
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Peel the russet potatoes and sweet potatoes, then slice them into thin, even rounds (about 1/8 inch thick) using a sharp knife or mandoline. Set aside.
Peel and thinly slice the yellow onions into rings. Mince the garlic cloves.
In a medium saucepan over medium heat, melt the butter. Add the garlic and cook for 1 minute until fragrant but not browned.
Stir in the heavy cream, thyme, salt, and black pepper. Heat the mixture gently until warmed, but do not let it boil. Remove from heat and set aside.
Layer half of the russet potato slices evenly in the bottom of the prepared baking dish. Follow with a layer of sweet potato slices, then half of the onion slices. Sprinkle with half of the Gruyère and Parmesan cheeses.
Repeat the layers with the remaining potatoes, sweet potatoes, onions, and cheese.
Pour the warm cream mixture evenly over the layered ingredients, ensuring that it seeps through the layers.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
Allow the dish to cool for 5-10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 809 mg | 17% | |
*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.
