Ingredients for Potato Casserole With Caramelized Onions
- 3/4 cup (170g) butter
- 1 tablespoon olive oil
- 2 large yellow onions (about 1.5 pounds)
- 2 tablespoons brown sugar
- 3 pounds Yukon Gold potatoes
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- White Pepper
- Ground Cayenne Pepper
- Garlic Granules
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
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How to Make Potato Casserole With Caramelized Onions
- Melt 1/4 cup (57g) butter in a large skillet over medium heat.
- Add 1 tablespoon olive oil, 2 large yellow onions (about 1.5 pounds), thinly sliced, and 2 tablespoons brown sugar.
- Cook, stirring frequently, for 25-30 minutes, or until onions are deeply golden brown and caramelized.
- Remove from heat and set aside.
- In a large saucepan, combine 3 pounds Yukon Gold potatoes, peeled and cubed, and 2 cups chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Drain potatoes thoroughly.
- Return potatoes to the saucepan. Add 1/2 cup (113g) butter and mash until completely smooth and creamy.
- In a separate bowl, whisk together 1 cup heavy cream, 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, 2 large eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg.
- Add the cream mixture to the mashed potatoes and mix well until thoroughly combined.
- Lightly grease a 9x13 inch baking dish.
- Spoon half of the potato mixture into the prepared baking dish.
- Evenly spread the caramelized onions over the potatoes.
- Spoon the remaining potato mixture over the onions.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
36g
Fat
117g
Carbs
20g
