| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 35g | 22g | 52g |
| sugars | fibre | protein | salt |
| 7g | 5g | 14g | 0.8g |
There’s nothing that brings comfort and warmth to my table more than the scrumptious dish, Potato Onion Casserole. A vegetarian take on the beloved classic, this rich and hearty recipe is a favorite in my family, a testament to the diverse culinary palate I inherited from my Italian grandparents. Not only does it work its wonders to satiate your hunger, but it also imparts nostalgic memories of family gatherings around the dinner table.
The Health Benefits
As a grandfather who enjoys both a delicious meal and a healthy lifestyle, one of the elements I sincerely appreciate about this Potato Onion Casserole is its rich supply of nutrients. Onions, an essential ingredient in this recipe, are crammed full with vital antioxidants, vitamins and minerals which helps to protect your health. In addition, potatoes are an excellent source of potassium and Vitamin C making the casserole a wholesome dish.
A Perfect Companion
I believe good food becomes even better when paired cleverly. This Potato Onion Casserole is absolutely no exception. Its creamy and cheesy profile works perfectly when teamed with a crunchy salad, or a piece of grilled chicken if you’re inclined to add some protein. It’s also quite similar to classic gratin dishes like Gratin Dauphinois, both in terms of the ingredients and layering technique. Yet, it’s the simple charm and hearty nature of this casserole that makes it stand out on a dinner table.
So, whether you’re looking to dine with your loved ones, or just want to enjoy a comforting meal yourself on a chilled evening, this vegetable-based Potato Onion Casserole will surely fill your night with taste and joy.
What You’ll Need
- 6 large russet potatoes
- 2 large onions, thinly sliced
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Method
Step One
Preheat your oven to 375 degrees. As the oven is warming up, start with peeling the russet potatoes and cutting them into thin slices. Do the same with the onions.
Step Two
In a large skillet, melt the unsalted butter over medium heat. Add the sliced onions here and cook them until they turn soft and caramelized. This could take about 10 minutes. Stir in the minced garlic and cook for another 2 minutes.
Step Three
Start with layering the bottom of a casserole dish with a layer of the sliced potatoes. Generously season this with salt and pepper. Pour the half of the caramelized onion and garlic mixture over the potatoes, spreading it evenly.
Step Four
Repeat the process by adding another layer of the potatoes, seasoning it with salt, pepper and the remaining onion and garlic mixture. Pour the heavy cream all over the layered potatoes. Sprinkle the shredded cheddar cheese on top.
Step Five
Bake the casserole in the preheated oven for about an hour, or until the potatoes are cooked thoroughly and the cheese is bubbly and a golden brown. Sprinkle it with fresh, chopped parsley and let it sit for about 5 minutes before serving it.
