Potatoes and Caramelized Onion Casserole

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Butter an 8-cup baking dish (or larger).
  3. In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
  4. Add in the garlic the last 5 minutes of cooking.
  5. Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
  6. Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
  7. Top with 1/3 of the caramalized onion mixture.
  8. Arrange another layer of potatoes over the onions, season with salt and pepper.
  9. Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
  10. Bring the chicken stock to a simmer and pour slowly over the potatoes.
  11. Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
  12. Bake for about 40 minutes.
  13. Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
  14. Cool for 10 minutes before serving.
Most Helpful

I made these to serve alongside a carrots and brussel sprouts. Very comforting dish, thank you!

Vineca G. December 06, 2013

Great change from scalloped potatoes. I used the parmesan option, and they had a nice crusty top layer. Great with a pork roast. Next time I will also do the "can use more" option on the tarragon. :) I cut the recipe in half and cooked in a smaller baking dish.

Outta Here January 19, 2009

Wow! An excellant dish, just excellant, one that I will serve to company. This potatoe dish was a delight. The potatoes were nice and tender. The sauce created by the onions, garlic, tarragon & sherry was incredible, rich and savoury. I used sea salt. I will be making this dish often. Thank you so much for sharing.

Baby Kato June 14, 2006