Description
This dish combines creamy layers of potatoes with sweet caramelized onions and rich cheese, creating a comforting side perfect for gatherings or weeknight dinners.
Ingredients
- Unsalted Butter (4 tablespoons, divided)
- Yellow Onions (2 large, thinly sliced)
- Russet Potatoes (4, about 2 pounds, peeled and sliced into ¼-inch thick rounds)
- All-Purpose Flour (2 tablespoons)
- Kosher Salt (½ teaspoon)
- Whole Milk (1 ½ cups, room temperature)
- Mild Cheddar Cheese (¾ cup, shredded, divided)
- Gruyère Cheese (¾ cup, shredded, divided)
- Salt (to taste)
- Parsley (chopped, for garnish)
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium-low heat and sauté onions until caramelized, about 30-45 minutes.
- Preheat oven to 400°F (200°C) and prepare casserole dish with nonstick spray.
- In a saucepan, melt remaining butter, whisk in flour and salt to form a roux, then gradually add milk and cook until thickened.
- Stir in cheese until melted and smooth, reserving some for topping.
- Layer potatoes in the casserole dish, pour cheese sauce over, add caramelized onions, and top with reserved cheese.
- Cover with foil and bake for 85-90 minutes, uncovering for the last 10 minutes to brown the top.
- Let cool for 5-10 minutes, add salt to taste, and garnish with parsley before serving.
Notes
Allow the onions to caramelize slowly for best flavor.
Use room temperature milk for a creamy cheese sauce.
Store leftovers in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg