For an even richer flavor, consider using Gruyere or Fontina cheese in addition to or in place of the Cheddar or Asiago. Don't overcook the potatoes in the boiling step, as they will continue to cook in the oven. You want them to be just barely tender. If the top is browning too quickly, tent the casserole dish with foil during the last 10-15 minutes of baking. This dish can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
Parmesan-Crusted Au Gratin Potatoes and Onion
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING10 People
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VIEWS164
Indulge in layers of thinly sliced potatoes and sweet onions, embraced by a velvety cheese sauce and crowned with a golden, parmesan-crusted top. This dish is comfort elevated.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol96 mg
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Fiber5 g
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Protein17 g
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Saturated Fat19 g
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Sodium456 mg
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Sugar4 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (200°C). Lightly grease a 9x13-inch casserole dish.
02
StepIn a large pot, cover the sliced potatoes with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are just beginning to soften, about 15-20 minutes. Drain well.
03
StepWhile the potatoes are simmering, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture forms a smooth paste (a roux), about 1-2 minutes.
04
StepGradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens and is smooth, about 2-3 minutes.
05
StepRemove from heat and stir in the shredded Cheddar and Asiago cheeses until melted and the sauce is creamy and homogenous, about 1-2 minutes. Season generously with salt and pepper to taste.
06
StepLayer half of the drained potato slices evenly across the bottom of the prepared casserole dish. Top with the sliced sweet onions and green onions. Pour about one-third of the cheese sauce over the onions.
07
StepArrange the remaining potato slices over the sauce, then pour the remaining cheese sauce evenly over the potatoes. Sprinkle the shaved Parmesan cheese and crushed crackers evenly over the top.
08
StepBake in the preheated oven until the casserole is heated through, bubbly, and the top is golden brown, about 30 minutes. Let stand for 5-10 minutes before serving.
09
StepGarnish with freshly chopped parsley before serving.
RECIPE REVIEWS
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Kacie Ruecker
Feb 24, 2025I substituted Gruyere for the Asiago, and it was delicious! Thanks for the great recipe.
Alessia Mckenzie
Jan 16, 2025I found that 30 minutes was perfect cooking time, but that depends on the oven
Freeman Gleason
Nov 5, 2024This recipe is fantastic! The cheese sauce is so rich and creamy, and the parmesan crust adds a wonderful texture.
Jordi Jenkins
Aug 19, 2024I assembled this the night before and baked it the next day. It turned out perfectly! Such a time-saver.
Dejah Thiel
Aug 8, 2024I made this for Thanksgiving, and it was a huge hit! Everyone raved about it. I will definitely be making it again.
Leilani King
Jan 29, 2024My family loves this recipe. I used a mandoline to slice the potatoes to save time.
Milton Wilderman
Jan 2, 2024The instructions were clear and easy to follow. I appreciated the tip about adding nutmeg to the sauce – it really elevated the flavor.