Peasant Potato Casserole
Indulge in hearty comfort food with this Peasant Potato Casserole, a rustic yet elegant dish that celebrates simple, wholesome ingredients with rich, flavorful results. Layers of thinly sliced Russet potatoes, caramelized onions, and sharp cheddar cheese are bathed in a creamy, herb-infused sauce, creating a melt-in-your-mouth casserole that's perfect for any family gathering or holiday feast. The golden, bubbling top and the subtle warmth of paprika and fresh thyme elevate this dish into a cozy classic. With just 20 minutes of prep and a low-effort bake time, it’s an irresistible combination of ease and indulgence. Serve it alongside roast meats or as a satisfying vegetarian main course, and watch it become a go-to favorite.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 large Yellow onion
- 3 large Garlic cloves
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 2 cups Shredded cheddar cheese
- 1.5 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a thin layer of butter or nonstick spray.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Set aside in a bowl of cold water to prevent them from browning.
Thinly slice the onions. Heat a large skillet over medium heat and add 2 tablespoons of butter and the olive oil. Add the onions and cook for 10-15 minutes, stirring frequently, until caramelized and golden brown. Add the minced garlic in the last 2 minutes. Remove from heat and set aside.
In a small saucepan, warm the heavy cream over low heat and stir in the fresh thyme, salt, black pepper, and paprika. Let the cream warm gently, but do not let it boil.
Drain and pat the potatoes dry with a clean kitchen towel. Layer one-third of the potato slices in the prepared baking dish, slightly overlapping them. Sprinkle a portion of the caramelized onions over the potatoes, followed by a handful of shredded cheddar cheese.
Repeat the layering process two more times, finishing with a layer of cheese on top.
Pour the warmed cream mixture evenly over the layered casserole, ensuring it seeps through the layers.
Dot the top of the casserole with the remaining 2 tablespoons of butter, broken into small pieces.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Let the casserole rest for 10 minutes before serving. Garnish with additional thyme leaves, if desired.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 980 mg | 21% | |
*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.
