Description
Creamy and cheesy potato gratin layered with sautéed onions and Parmesan, baked until golden and tender.
Ingredients
Scale
- 4 medium russet potatoes, thinly sliced
- 2 tablespoons sour cream
- 1 3/4 ounces Parmesan cheese, grated, divided
- 1 3/4 ounces semi-hard cheese (cheddar or Gouda), grated
- 1 small yellow onion, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 3 tablespoons water
- Salt to taste
- 1 to 2 tablespoons chopped fresh herbs for garnish
Instructions
- Preheat oven to 400°F and grease a baking dish.
- Sauté onion in oil and butter until golden.
- Mix potatoes with sour cream and cheeses.
- Layer onions and potato mixture in dish.
- Add water and sprinkle remaining Parmesan.
- Cover and bake 50 minutes.
- Uncover and bake 10–15 minutes until golden.
- Rest 5 minutes and garnish before serving.
Notes
- Slice potatoes thinly for even cooking.
- Substitute heavy cream for richer flavor.
- Refrigerate leftovers up to 3 days.
- Broil briefly for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg