Go Back

Creamy Pour-Over Baked Potatoes

A comforting dish with tender potatoes, rich cream, and caramelized onions topped with melted cheese, perfect as a side for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the caramelized onions
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar (optional) to enhance sweetness
  • 1 tablespoon olive oil (optional)
For the creamy sauce
  • 2 cups heavy cream can substitute with half-and-half for richer flavor
  • 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)
For the potatoes
  • 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
  • 1 tablespoon unsalted butter or cooking spray for greasing the dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass casserole dish with 1 tablespoon butter or cooking spray.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and 1/2 teaspoon of salt, and cook for 20–25 minutes until soft and golden brown.
  3. In a medium bowl, whisk together the heavy cream, 1 cup grated Parmesan, 1 teaspoon salt, black pepper, and thyme. Mix in the caramelized onions.
  4. Slice the potatoes thinly and layer them in the greased casserole dish.
Baking
  1. Pour the creamy mixture over the potatoes and sprinkle with remaining Parmesan.
  2. Cover with foil and bake for 45–55 minutes until fork-tender.
  3. Remove foil and bake for another 15–20 minutes until golden and bubbly.
  4. Let rest for 10 minutes before serving.

Notes

For a richer flavor, try using half-and-half instead of heavy cream. You can add more cheese for a cheesier version, such as cheddar or gouda. Consider making the onions ahead of time to save preparation time.