Rich, creamy potatoes will delight everyone at the table. Excellent served with Oven Baked Country Style Pork Ribs.
You will need:
3 TBSP unsalted butter
2 large yellow onions, thinly sliced
2 C heavy cream
1 C grated Parmesan cheese, plus 2 TBSP for topping
2 TBSP Roasted Garlic & Wild Mushroom
3 tsp fresh, or 1/5 tsp dried thyme (or another favorite herb may be substituted)
3 lbs. Yukon gold potatoes
Directions:
Preheat your oven to 375 degrees. (190 C). Lightly grease a 9" x 13" glass or stone casserole dish.
Step 1: Caramelize the onions: In a large skillet, melt 3 TBSP butter over medium heat. Add sliced onions and 1/2 tsp salt. Cook, stirring occasionally, for 20 - 25 minutes, lowering the heat if they start to brown too quickly. Continue cooking until the onions are soft, golden brown, and sweet-smelling. (If they dry out, add a little water.) Remove from heat and cool slightly.
While onions are cooking, prep the potatoes. Wash and peel (I prefer to leave the peel on) and slice to 1/8" inch thick. Layer potatoes evenly in prepared dish.
Step 2: Make the creamy pour-over mixture: In a medium bowl or large measuring cup whisk together the heavy cream, 1 cup grated Parmesan, 2 TBSP Roasted Garlic & Wild Mushroom seasoning and thyme. Add salt & pepper to taste, keeping in mind that Parmesan is a salty cheese and that there is some salt in the seasoning blend. Stir in the warm caramelized onions until everything is well combined.
Step 3: Pour the creamy mixture over the potatoes in the glass casserole dish, making sure to distribute the onions and herbs as evenly as you can. Gently shake the dish or use a spoon to nudge the potatoes so the cream seeps down between the slices.
Top and cover: Sprinkle the remaining 2 tablespoons grated Parmesan over the top. Cover the dish tightly with foil.
Bake until tender: Place the covered casserole dish on the middle rack of the preheated oven. Bake for 55 - 60 minutes, or until the potatoes are fork-tender when you poke the center with a knife.
Brown the top: Remove the foil and continue baking for another 10 - 12 minutes, or until the top is bubbly, lightly golden, and the edges are browned and crisp in spots. Let the potatoes rest for 10 minutes before serving so the creamy sauce can thicken slightly.
Notes:
- This recipe can easily be made for a smaller group by halving the recipe and baking in a 9" x 9" dish for the same amount of time.
- You can substitute any potato for this recipe, including sweet potatoes.
- The caramelized onions can be prepared the day before to shorten cooking time the day of serving.
Recipe Credit: This recipe was created by one of our online fans, Aimee MacArthur from Montana. Aimee is a home cook and part-time private chef who loves good food made using quality ingredients, especially seasonings, herbs, oils, and vinegars. She is also a home "sourdough scientist," working on perfecting the craft.