Potato and Onion Casserole

Name: Potato and Onion Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Red potatoes 2.2 lbs; Yellow onions 1; Parmigiano Reggiano PDO cheese 2.5 oz; Pecorino cheese 2.5 oz; Whole milk ¼ cup; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4 persone

PRESENTATION

Today we show you how to prepare potato and onion casserole at home, a tasty and original idea perfect to serve as an appetizer or a rich side dish. The potato casserole is a dish always loved by everyone, but today thanks to the sweetness of the onions and the proposed cheese mix it becomes even more delicious and flavorful: we have chosen to mix together Parmesan and Pecorino for an irresistible taste! Red potatoes are the most suitable for this recipe, they stay firm and are perfect for baking. Discover with us the doses and procedure to make this delicious recipe at home and choose how to serve it, or what to accompany this delicious potato and onion casserole with!

If you are a fan of potato recipes, here are more not to miss:

Potato and Mushroom Casserole
Potato Pie
Potato Spirals
Potato Pavé

INGREDIENTS: Red potatoes 2.2 lbs (1 kg); Yellow onions 1; Parmigiano Reggiano PDO cheese 2.5 oz (70 g); Pecorino cheese 2.5 oz (70 g); Whole milk ¼ cup (50 g); Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Potato and Onion Casserole

To prepare the potato and onion casserole, start with the onions. Peel them, cut them in half and then into slices 1. Peel the red potatoes 2 and cut them into slices 1/16-1/8 inch thick; for a thinner and more precise result, we recommend using a mandoline 3.

Proceed this way until you finish the potatoes 4. In a bowl, combine Pecorino and Parmesan 5, then mix with a spoon 6.

Grease a 12x9 inch baking dish 7 and sprinkle with grated cheese 8. Arrange the potato slices, slightly overlapping them 9.

Season with salt, pepper 10, and fresh thyme leaves 11. Sprinkle with the grated cheese mix 12.

Add another layer of potatoes 13, season with salt 14, pepper, thyme, and sprinkle again with the cheese mix 15.

Proceed in this way to get a total of 4 layers of potatoes. Always season each layer with salt, pepper, thyme, and the cheese mix 16. After arranging the last layer of potatoes, add the onions on top 17. Salt 18 and pepper.

Scent with fresh thyme 19 and complete with the remaining cheese mix 20. Season the surface with a drizzle of oil 21.

Pour the milk into the 4 corners of the baking dish very slowly, being careful not to let it overflow 22. This will help make the preparation more moist. Bake in a preheated static oven at 430°F for 30 minutes. When it is well golden, take it out of the oven 23, let it cool slightly and serve your potato and onion casserole 24!