Onion Potato Casserole (Print Version)
# Ingredients:
→ Core Ingredients
01 -
Slice up 2 big sweet onions (Vidalia or Walla Walla work great) until they're nice and thin
02 -
Around 2 pounds of Russets or Yukon Gold potatoes for a creamy finish
03 -
One cup of indulgent heavy cream
→ Cheeses and Flavorings
04 -
Butter, about 2 tablespoons, for richness
05 -
Fresh thyme (just pluck those little leaves off)
06 -
A cup and a half of freshly shredded Gruyère cheese, nutty and delicious
07 -
Black pepper and sea salt, season as much or as little as you'd like
# Instructions:
01 -
Let’s kick things off by heating your oven to 375°F (190°C). This sets the stage for a dish that’s golden on the outside and creamy inside.
02 -
Melt the butter in a pan over medium heat, toss in the onions, and give ’em some love for 15-20 minutes. Stir occasionally until they’re soft, caramelized, and smell wonderful.
03 -
While your onions cook, thinly slice the potatoes (aim for 1/8 inch). Toss them in a bowl with fresh thyme, salt, pepper, and all of that heavy cream.
04 -
Time to assemble! Layer half of your creamy potatoes in a greased baking dish, then spread over half the golden onions. Do it again, layering until you use it all, then sprinkle Gruyère cheese over the top.
05 -
Cover it up with foil and bake for about 45 minutes. Then, foil off! Bake another 15-20 minutes until the top bubbles and turns a beautiful golden color.
# Notes:
01 -
Make the whole dish up to one day ahead, stash it in the fridge, then bake whenever you’re ready!
02 -
No Gruyère handy? Swiss cheese works just as well.
03 -
To make sure the potatoes bake evenly, slice them to the same thickness—about 1/8 inch is perfect.