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Parmesan-Crusted Au Gratin Potatoes and Onion

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Parmesan-Crusted Au Gratin Potatoes and Onion



Ingredients :

  • 4 pounds russet potatoes
  • cut into 1/4-inch slices
  • salt and ground black pepper to taste
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup heavy whipping cream
  • 2 ½ cups shredded mild Cheddar cheese
  • 1 cup shredded Asiago cheese
  • 1 sweet onion
  • sliced into rings
  • ¾ cup sliced green onions
  • ⅓ cup shaved Parmesan cheese
  • 7 buttery round crackers (such as Ritz®)
  • crushed
  • 2 tablespoons chopped fresh parsley
  • Methods :

  • Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
  • Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13-inch casserole dish.
  • Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
  • Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
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