Parmesan-Crusted Au Gratin Potatoes and Onion

Parmesan-Crusted Au Gratin Potatoes and Onion

Tom Paull

"Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping."
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1 h 15 m servings 507 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
  2. Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
  3. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
  4. Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
  5. Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.


Read all reviews 16
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DELICIOUS! I followed the recipe to a "T", other than 1/2ing it and making it in an 8" square pan (I also forgot to add the parsley and used 2% milk...ok, but I was CLOSE to recipe ;) ). This ...

I took this recipe to a potluck and everyone kept raving about how amazing it was. My friend who is a food critic and restaurant owner went on and on about delicious it was. I did add/change a f...

Theses were really good potatoes. I really enjoyed the blend of cheeses. Cooking the potatoes before was a bit of a pain. Wondering if I can skip this step and just cook them longer. (Or maybe m...

OMG! This is now my go to recipe for au-gratin potatoes. Made this with Easter dinner and everyone's raving about how good they were. My brother even asked for the recipe and he's a wonderful ...

What a great recipe, Great taste and enjoyed by. everyone :). We added a layer of shredded cheese in the middle layer along with diced ham - EXCELLENT!

This was a big hit at my office Christmas party. I just added fried and chopped maple bacon under the onion layer. Delicious! Thank you! I baked the night before, and then cut up in squares, ...

I modified the recipe a little bit, but follow the base recipe and it turned out great.

Great recipe but the potatoes were overdone when I cooked them for 15 minutes so keep an eye on that.

YUMMYx1000!! I added a few extra Ritz crackers for the topping. More crunch is always a good thing. Don't over crush the crackers.

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