Recipe by Kittencal@recipezazz
A long time family favorite! To save time saute the onions and garlic well in advance or even a day ahead and refrigerate. A word of advice...oven to table only with this dish, the cheese and cream will break down and become oily if you reheat it.
Top Review by evelyn/athens
Delicious. May I suggest you completely ignore Kitten's suggestion to use 1-2 onions and double the count? I used 2 large-ish onions, and now I wish I'd used more. I let the onions caramelize slowly, for about 20 minutes and then added the garlic for another 10. Made that earlier in the day. You will probably need a 2 hour baking time, or atleast I did. I am presently on my second serving, in front of the computer - I didn't hae dessert so am justifying the calories like that. :-)
- 1 -2 onion, chopped
- 1 -2 tablespoon fresh minced garlic
- 1⁄4 teaspoon dried rosemary (can use more)
- 2 1⁄2 cups whipping cream (unwhipped)
- salt and pepper
- 1⁄2 cup grated parmesan cheese
- 2 1⁄2 cups white cheddar cheese, shredded
- 4 lbs russet potatoes, sliced into about 1/4-inch rounds
Directions See How It's Made
- Set oven to 375 degrees.
- Butter a 13 x 9-inch glass baking dish.
- Saute the onions and garlic in some oil or butter until soft (about 5-6 minutes) set aside.
- In a small bowl, whisk together the rosemary and whipping cream.
- Place HALF of the potatoes in the dish, overlapping slightly.
- Sprinkle with salt and pepper, then about 1-1/4 cups white cheddar cheese, then all of the onion/garlic mixture, then 1/4 cup the Parmesan cheese.
- Top with remaining potatoes then more salt and pepper.
- Pour the cream over the potatoes and top remaining 1/4 cup Parmesan cheese, then top with remaining cheddar.
- Cover loosley with foil and bake about 1 hour.
- Uncover and bake about 30-40 minutes or until the potatoes are fork-tender.
- Let sit for about 10 minutes before serving.