Cheese Potato and Onion Casserole

Cheese Potato and Onion Casserole


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Casseroles aren’t traditionally thought of as a side dishes, however a cheese and potato casserole could be the perfect addition to a dinner party. Paring a cheese and potato casserole with fried chicken could be a perfect alternative to other traditional potato side dishes.

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Serving Size / Yield

5 servings


  • butter
  • 1 white onion, minced
  • 2 C. heavy cream
  • 1 clove garlic, minced
  • 1 Tbs. salt
  • 1 tsp. freshly ground pepper
  • 3 medium russet potatoes, peeled and sliced 1/8-inch thick
  • 2 C. grated sharp white Cheddar cheese
  • 1/4 C. grated Parmesan Cheese

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Heat oven to 375 degrees F. Take out a 2-quart baking dish and sprinkle it with small amount of the shallot. Add heavy cream to medium saucepan along with the rest of the white onion garlic, salt and pepper. Simmer for about 3 minutes, or when mixture begins to thicken. Create a layer by adding 1/3 of the sliced potatoes in the baking dish. Cover with Cheddar and sprinkle Parmesan. Repeat potato layering 2 more times. Pour the hot liquid cheese mixture over the potatoes. Add any remaining cheese, cover with aluminum foil and bake for about an hour, or when casserole turns golden brown. Cool for about 10 minutes and serve.

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