Onion and Potato Casserole
Indulge in the ultimate comfort food with this rich and creamy Onion and Potato Casserole! Perfectly thin-sliced russet potatoes and sweet yellow onions are layered with sharp cheddar cheese and a velvety garlic-infused cream sauce, creating a dish that’s irresistibly hearty and flavorful. Finished with a golden, bubbling crust, this casserole is seasoned with paprika, black pepper, and fresh parsley for a delightful balance of rustic and savory notes. It's an easy-to-make recipe that requires minimal prep, making it ideal for weeknight dinners, holiday feasts, or potlucks. Serve this potato and onion casserole as a satisfying main course or as a standout side dish alongside roasted meats or a crisp green salad. Simple ingredients, classic flavors, and an hour of baking bring this crowd-pleaser to life!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 medium Yellow onions
- 2 cups, shredded Cheddar cheese
- 1.5 cups Heavy cream
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 minced Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil or nonstick spray.
Peel and thinly slice the potatoes into 1/4-inch rounds. Set aside in a bowl of water to prevent discoloration.
Peel and thinly slice the onions into semi-circles.
Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Stir in the flour and cook for another minute, stirring constantly to create a roux.
Gradually whisk in the heavy cream, making sure there are no lumps. Cook and stir the mixture for 3-4 minutes, until thickened.
Season the cream sauce with salt, black pepper, and paprika. Remove from heat and set aside.
Drain and pat the potato slices dry with a clean kitchen towel.
In the prepared casserole dish, layer half the potato slices evenly. Top with half the sliced onions and sprinkle with 1 cup of shredded cheese.
Pour half of the cream sauce evenly over the cheese layer.
Repeat the process with the remaining potatoes, onions, and cheese. Finish by pouring the remaining cream sauce on top.
Cover the casserole dish 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 potatoes are tender and the top is golden brown and bubbly.
Let the casserole rest for 5-10 minutes before garnishing with fresh parsley and serving.
Nutrition Facts
Calories |
3794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 26.6 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1207 mg | 93% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 7111 mg | 151% | |
*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.
