A gourmet twist on Potatoes Au Gratin with caramelized onions and fresh herbs. Great for brunches and potlucks.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.

    Advertisement
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.

  • Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.

  • Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

Nutrition Facts

475 calories; 30.3 g total fat; 95 mg cholesterol; 140 mg sodium. 48 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2005
I must admit I did change this recipe slightly. I did not add brown sugar because carmelized onions are very sweet on their own I didn't want it to be a dessert. I also peeled my potatoes I just don't like the skin. I also did not add the rosemary partly because I didn't have any and partly because I don't care for that either. But this is the only way I will make "escalloped" potatoes from now on. No dried up potatoes for me anymore. So creamy and flavorfull. My husband raved about these. A must for company or a pot luck if you want to show off! A A A Read More
(32)

Most helpful critical review

Rating: 3 stars
09/23/2005
This is a good but high calorie sidedish recipe. I would make it again but not very often. Read More
(11)
40 Ratings
  • 5 star values: 20
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/21/2005
I must admit I did change this recipe slightly. I did not add brown sugar because carmelized onions are very sweet on their own I didn't want it to be a dessert. I also peeled my potatoes I just don't like the skin. I also did not add the rosemary partly because I didn't have any and partly because I don't care for that either. But this is the only way I will make "escalloped" potatoes from now on. No dried up potatoes for me anymore. So creamy and flavorfull. My husband raved about these. A must for company or a pot luck if you want to show off! A A A Read More
(32)
Rating: 5 stars
03/21/2005
I must admit I did change this recipe slightly. I did not add brown sugar because carmelized onions are very sweet on their own I didn't want it to be a dessert. I also peeled my potatoes I just don't like the skin. I also did not add the rosemary partly because I didn't have any and partly because I don't care for that either. But this is the only way I will make "escalloped" potatoes from now on. No dried up potatoes for me anymore. So creamy and flavorfull. My husband raved about these. A must for company or a pot luck if you want to show off! A A A Read More
(32)
Rating: 5 stars
08/26/2005
We loved this dish! I cut the ingredients in half as I was only making it for DH and I and I increased the cream but only marginally. We will definitely make this again and the only think I will change is the amount of brown sugar used. While it does give the onions a lovely golden colour we found it to be a bit sweet. Next time I will only use 1 or 2 tbsp. Read More
(25)
Advertisement
Rating: 5 stars
03/23/2006
This recipe is awesome! I reduced the brown sugar to 2 Tbsp and used peeled russet potatoes. I also deglazed the onions with a Tbsp of Madiera. Took it to a dinner group and they all but licked the casserole dish!! It is definitely a keeper. Such a great change from the cheesey potatoes casserole that we always return to. Thanks so much for a great recipe! Read More
(18)
Rating: 4 stars
09/20/2005
We really liked this twist on potatoes. I used red and it made it way to sweet. I would definitly use the potato suggested and a little less sugar in the onion mixture. Liked the flavor alot. Read More
(11)
Rating: 3 stars
09/23/2005
This is a good but high calorie sidedish recipe. I would make it again but not very often. Read More
(11)
Advertisement
Rating: 5 stars
04/29/2006
This recipe is AWESOME! The first time I made this my boyfriend loved it and said "I see this at Thanksgiving dinner...a nice change from traditional mashed potatoes"! We both loved the sweetness of the onions by using the amount of brown sugar suggested. We wanted even more onion in it! The only thing I would say is to use regular salt and pepper when layering the potatoes. The seasoned salt is not as strong. I actually made these once with hot and sweet sausage for an Easter brunch. I won the title for "Best Entree". Read More
(11)
Rating: 4 stars
09/16/2006
Very time-consuming but definitely worth it! I made these as part of my Dad's birthday dinner and he loved them! Fresh rosemary is waaaay better than the dried stuff - you won't get the same flavour without it. Excellent. Read More
(7)
Rating: 4 stars
03/18/2006
Followed directions exactly. Made with Lemon Chicken Tenders from this site and they complimented each other nicely. Thanks Read More
(7)
Rating: 4 stars
01/23/2012
Made this exactly as it called for in the recipe. Very good but a tad too sweet for my taste. Next time and there will be a next time I will use less brown sugar more onions and be absolutely delighted with the result. Such a change from regular cheese potatoes. THANKS! Read More
(6)