Description
Creamy layers of tender potatoes and savory onion, baked to perfection with rich cheese and heavy cream.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cups grated cheese (cheddar or Gruyère)
- 1 cup heavy cream
- Salt and pepper to taste
- Breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat and sauté the onion until translucent.
- In a greased casserole dish, layer half of the potato slices.
- Add a layer of sautéed onions, followed by half of the cheese.
- Repeat the layers until all ingredients are used.
- Pour the heavy cream evenly over the top.
- Season with salt and pepper to taste, ensuring even coverage.
- If desired, sprinkle breadcrumbs on top for extra crunch.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
- Let it cool slightly before serving.
Notes
Leftovers can be kept in the fridge for up to three days. Freeze for longer storage. Reheat thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg