Cheesy Hasselback Potatoes and Onions
Ingredients
The potatoes and onions
-
2
lbs.
Russet Potatoes
-
1
medium
Yellow Onion
-
1
head
Roasted Garlic
-
4
cloves
Raw Garlic
The cream and cheese
-
½
cup
Heavy Cream
-
1
cup
shredded Sharp Cheddar
-
1
cup
shredded Smoked Gouda
-
½
cup
shredded Parmesan
Seasoning
-
to taste
salt
-
to taste
freshly cracked black pepper
-
1
tsp.
fresh Thyme
Instructions
- Preheat the oven to 375°F and smash the roasted garlic in a bowl.
- Mix in raw garlic, thyme, salt, and pepper, then add 2/3 of the cheeses and heavy cream.
- Wash, peel, and thinly slice the potatoes, tossing them in the creamy mixture immediately.
- Thinly slice the onions and mix them with the potatoes.
- Grease a casserole dish with butter and stack the potatoes and onions on their sides in the dish, topping with remaining cheese.
- Cover with foil and bake for 1 hour, then uncover and bake for an additional 30 minutes until golden brown.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
50mg
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