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Creamy Pour-Over Baked Potatoes Recipe

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★★★★★

4.7 from 80 reviews

Creamy Pour-Over Baked Potatoes combine thinly sliced russet or Yukon Gold potatoes with caramelized onions and a rich, cheesy cream sauce. Baked until tender and topped with golden Parmesan, this comforting casserole is perfect for cozy winter meals.

Ingredients

Scale

For the Potatoes and Dish

  • 3 pounds russet or Yukon Gold potatoes, peeled (optional) and thinly sliced (about 1/8-inch thick)
  • 1 tablespoon unsalted butter or cooking spray, for greasing the casserole dish

For the Caramelized Onions

  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar (optional, for faster caramelizing)
  • 1 tablespoon olive oil (optional, if onions look dry)
  • 1/2 teaspoon kosher salt

For the Creamy Pour-Over Mixture

  • 2 cups heavy cream
  • 1 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves, chopped (or 1 teaspoon dried thyme)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass casserole dish with 1 tablespoon butter or cooking spray and set aside.
  2. Caramelize the Onions: In a large skillet over medium heat, melt 2 tablespoons butter. Add the sliced onions and 1/2 teaspoon salt. Cook, stirring occasionally, for 20–25 minutes until soft and golden brown. If onions dry out or scorch, add 1 tablespoon olive oil and a splash of water. Optionally sprinkle 1 teaspoon sugar to speed caramelizing. Remove from heat and let cool slightly.
  3. Make Creamy Pour-Over: In a medium bowl or large measuring cup with a spout, whisk together 2 cups heavy cream, 1 cup grated Parmesan, 1 teaspoon salt, black pepper, and chopped thyme. Stir in the warm caramelized onions until thoroughly combined.
  4. Prepare Potatoes: Peel potatoes if desired and slice into thin rounds about 1/8-inch thick, using a sharp knife or mandoline. Try for uniform slices to ensure even cooking.
  5. Layer Potatoes: Arrange the sliced potatoes evenly in the greased casserole dish in an even layer or two, making sure there are no large clumps so the cream mixture can permeate the slices.
  6. Pour Cream Mixture: Stir the creamy pour-over again briefly and pour it evenly over the raw potatoes, distributing the onions and herbs evenly. Gently shake the dish or use a spoon to nudge potatoes so the cream seeps between the slices.
  7. Top and Cover: Sprinkle the remaining 2 tablespoons grated Parmesan over the top. Cover the dish tightly with foil to allow the potatoes to steam and soften without drying.
  8. Bake Until Tender: Place the covered casserole dish in the preheated oven’s middle rack. Bake for 45–55 minutes until potatoes are fork-tender.
  9. Brown the Top: Remove foil and continue baking for another 15–20 minutes until the top is bubbly, lightly golden, with browned and crisp edges.
  10. Rest and Serve: Let the baked potatoes rest for at least 10 minutes to thicken the sauce before spooning onto plates and serving warm.

Notes

  • Peeling the potatoes is optional; leaving skins adds texture and nutrients.
  • Use a mandoline for uniformly thin potato slices to ensure even cooking.
  • Caramelizing onions slowly enhances their sweetness and depth of flavor.
  • Covering the dish while baking helps steam the potatoes, making them tender.
  • Resting the casserole after baking allows the sauce to thicken for better serving consistency.
  • This dish pairs well with roasted meats or a fresh green salad for a complete meal.

Keywords: baked potatoes, creamy baked potatoes, caramelized onions, Parmesan potatoes, comfort food, casserole, winter side dish

Find it online: https://cookedbycleo.com/creamy-pour-over-baked-potatoes-recipe/