Creamy Pour-Over Baked Potatoes Recipe
These Creamy Pour-Over Baked Potatoes are a luscious, comforting dish featuring thinly sliced potatoes layered in a creamy mixture of caramelized onions, heavy cream, Parmesan cheese, and fresh herbs. Baked until tender and topped with a golden, bubbly cheese crust, this recipe is perfect for a cozy, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Onions and Butter
- 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)
Creamy Mixture
- 2 cups heavy cream
- 1 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 teaspoons fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
Potatoes and Preparation
- 3 pounds russet or Yukon Gold potatoes, peeled (if desired) and thinly sliced
- 1 tablespoon unsalted butter or cooking spray, for greasing the glass casserole dish
Instructions
- Preheat and grease: 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.
- Caramelize the onions: In a large skillet, melt 2 tablespoons butter over medium heat. Add the sliced onions and 1/2 teaspoon salt. Cook, stirring occasionally, for 20–25 minutes, lowering the heat if they start to brown too quickly. Add 1 tablespoon olive oil and a splash of water if the onions seem dry or start to scorch. Optionally, sprinkle 1 teaspoon sugar to speed caramelizing. Continue until the onions are soft, golden brown, and fragrant. Remove from heat and let cool slightly.
- Make the creamy pour-over: In a medium bowl or large measuring cup, whisk together heavy cream, 1 cup grated Parmesan, remaining 1 teaspoon salt, black pepper, and chopped thyme. Stir in the warm caramelized onions until well combined.
- Prepare the potatoes: Peel the potatoes if desired and slice into thin rounds about 1/8-inch thick using a sharp knife or mandoline, ensuring even thickness for uniform cooking.
- Layer the potatoes: Arrange potato slices evenly in the greased casserole dish in one or two even layers, avoiding clumping to allow the creamy mixture to reach all slices.
- Pour the creamy mixture: Stir the creamy mixture again, then slowly pour it evenly over the potatoes. Gently shake the dish or use a spoon to help the cream seep between slices.
- Top and cover: Sprinkle the remaining 2 tablespoons grated Parmesan over the top. Cover the dish tightly with foil to steam and soften the potatoes.
- Bake until tender: Place the covered casserole dish on the middle oven rack and bake for 45–55 minutes, until potatoes are fork-tender.
- Brown the top: Remove the foil and continue baking for another 15–20 minutes until the top is bubbly, golden, and edges start to crisp.
- Rest and serve: Let the baked potatoes rest for at least 10 minutes before serving to allow the sauce to thicken. Serve warm for a cozy, satisfying meal.
Notes
- For a faster caramelization of onions, adding the optional sugar helps but is not necessary.
- Leaving potato skins on adds texture and nutrients but peeling yields a smoother texture.
- Use a mandoline for evenly thin potato slices to ensure even cooking.
- Resting the dish after baking helps thicken the sauce and enhances flavor.
- Adjust salt and pepper to taste depending on your preference and Parmesan saltiness.
Keywords: baked potatoes, creamy potatoes, caramelized onions, Parmesan, thyme, comfort food, side dish
