There’s something especially comforting about a bubbling potato casserole on a cold winter evening. This simple recipe combines thinly sliced potatoes with sweet caramelized onions, rich heavy cream, Parmesan, and fragrant thyme. Once baked, the potatoes become tender and creamy beneath a golden, lightly crisp topping.
The result lands somewhere between classic scalloped potatoes and a hearty potato gratin. It’s rich, satisfying, and easy enough to prepare while dinner is coming together.
Serve it alongside roasted chicken, meatloaf, pork chops, or another favorite main course. A crisp green salad, steamed green beans, or another fresh vegetable makes a nice contrast to the creamy potatoes. For an extra-comforting meal, add some warm crusty bread to soak up the sauce.
Creamy Pour-Over Baked Potatoes
Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar, optional
- 1 tablespoon olive oil, optional
- 2 cups heavy cream
- 1 cup finely grated Parmesan cheese, plus 2 tablespoons for the topping
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried thyme
- 3 pounds russet or Yukon Gold potatoes, peeled if desired and thinly sliced
- 1 tablespoon unsalted butter or cooking spray, for greasing the casserole dish
Directions
1. Prepare the baking dish
Preheat the oven to 375°F (190°C).
Lightly grease a 9-by-13-inch glass casserole dish with butter or cooking spray. Set the dish aside while you prepare the other ingredients.
2. Slowly caramelize the onions
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and 1/2 teaspoon of the salt.
Cook the onions for about 20 to 25 minutes, stirring from time to time. Reduce the heat if they begin browning too quickly.
If the onions become dry or start sticking, add the olive oil along with a small splash of water. You can also add the optional teaspoon of sugar to help the onions caramelize a little faster.
Continue cooking until the onions are soft, deeply golden, and fragrant. Remove the skillet from the heat and allow the onions to cool slightly.
3. Make the creamy sauce
In a medium bowl or large measuring cup, whisk together the heavy cream, 1 cup of Parmesan, the remaining teaspoon of salt, black pepper, and thyme.
Add the warm caramelized onions and stir until everything is evenly combined.
This creamy onion-and-herb mixture will be poured directly over the potatoes.
4. Slice the potatoes
Peel the potatoes if you prefer, although leaving the skins on is perfectly fine.
Slice the potatoes into rounds approximately 1/8 inch thick. A mandoline can make this easier, but a sharp knife works as well.
Try to keep the slices as uniform as possible so they cook evenly.
5. Arrange the potatoes
Place the sliced potatoes in the prepared glass casserole dish. Spread them out as evenly as possible rather than leaving them in large piles.
The arrangement doesn't need to look perfect. The goal is simply to make sure the creamy mixture can reach the potatoes throughout the dish.
6. Add the creamy mixture
Give the cream mixture a quick stir, then slowly pour it over the potatoes.
Try to distribute the caramelized onions and thyme throughout the casserole rather than allowing them to collect in one spot.
Gently shake the dish or use a spoon to move the potatoes slightly, allowing the cream to work its way between the slices.
7. Cover and bake
Sprinkle the remaining 2 tablespoons of Parmesan over the top.
Cover the casserole dish tightly with aluminum foil. This helps trap steam and allows the potatoes to become tender without drying out.
Place the covered dish on the middle rack of the oven and bake for 45 to 55 minutes.
Check the center with a knife or fork. The potatoes should be tender and easy to pierce.
8. Brown the top
Once the potatoes are tender, carefully remove the foil.
Return the casserole to the oven and bake uncovered for another 15 to 20 minutes, or until the surface is bubbling and lightly golden with browned, crisp edges.
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