Description
A rich and creamy scalloped potato casserole topped with a crunchy fried onion crust. Perfect for holiday dinners or comforting weeknight meals.
Ingredients
Scale
For the Crust:
- 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch)
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups grated Gruyère or sharp cheddar cheese
- 1 1/2 cups crispy fried onions (store-bought or homemade)
- 2 tablespoons unsalted butter, melted
- Fresh thyme or parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
- Layer one third of the sliced potatoes in the prepared dish, overlapping slightly. Pour about one third of the cream mixture over the potatoes. Sprinkle with one third of the grated cheese.
- Repeat layers twice: potatoes, cream mixture, cheese. Cover dish with foil.
- Bake for 40 minutes. Remove foil, sprinkle crispy fried onions evenly over the top, then drizzle with melted butter.
- Return to oven, uncovered, and bake for 15-20 minutes more until potatoes are tender, onions are golden, and sauce is bubbly.
- Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
You can customize the seasonings to taste. For extra crunch, add an additional layer of crispy onions in the middle. If using homemade fried onions, reduce baking time to prevent burning.