Creamy Potato Casserole with Caramelized Onions and Cheese
A creamy, cheesy scalloped potato casserole with a golden, bubbling top.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups heavy cream
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour
Optional: 1/2 cup breadcrumbs for topping
2 tablespoons butter, melted (for breadcrumbs)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onion and garlic in butter, stir in flour to form roux.
- Gradually whisk in cream and milk, season with salt, pepper, nutmeg, and stir in 1 cup cheddar.
- Layer potatoes in dish, pour sauce over each layer.
- Top with remaining cheddar, Parmesan, and optional breadcrumbs.
- Cover and bake 45 minutes, remove foil, bake 15–20 minutes until golden and tender.
- Let rest 5–10 minutes before serving.
Notes
Slice potatoes evenly, add cheese at the end of sauce prep, and avoid overbaking.