Creamy Pour-Over Baked Potatoes
A warm, comforting dish perfect for cozy winter nights—thinly sliced potatoes baked in a rich, creamy sauce with caramelized onions, Parmesan, and fresh thyme. It’s a cross between scalloped potatoes and a gratin, golden on top and silky underneath.
Servings: 6
Ingredients:
4 large potatoes, thinly sliced
1 cup heavy cream
1 medium onion, thinly sliced
1 cup grated Parmesan cheese
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
2 tbsp butter
Salt and freshly ground black pepper, to taste
Instructions:
Preheat the oven to 375°F (190°C).
Caramelize the onions: In a small pan, melt the butter over medium heat. Add the sliced onions and cook slowly until golden and soft, about 10–12 minutes.
Prepare the creamy pour-over: In a bowl, combine the heavy cream, Parmesan cheese, thyme, and a pinch of salt and pepper. Stir in the caramelized onions.
Layer the potatoes: Arrange a layer of sliced potatoes in a greased glass casserole dish. Pour a portion of the creamy mixture over the potatoes. Repeat layers until all potatoes and sauce are used, finishing with a generous pour of the sauce on top.
Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 15–20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Serve: Let the casserole sit for 5 minutes before serving. Pair with roasted chicken, meatloaf, baked pork chops, or a crisp green salad. Add crusty bread to soak up the sauce and fresh fruit like apples or oranges for a family-friendly touch.
