Potato and Onion Gratin is the perfect side dish to complement all types of meats, but peeling, boiling and slicing potatoes can become time-consuming. This recipe takes a shortcut by using frozen shredded hash browns.
This remarkably simple casserole can be assembled in under 15 minutes and can be made a day or two in advance. It’s a delicious treat to serve any night of the week and is even fancy enough to serve for the holidays.
Easy Potato and Onion Gratin
Serves 6
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1 bag frozen hash browns
4 tablespoons butter
1 sweet onion, sliced thin
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Creole seasoning
2 cups sour cream
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1 cup shredded sharp cheddar cheese
¾ cup dry white wine
- Preheat the oven to 350 degrees. Place the frozen hash browns into a large mixing bowl and set them aside.
- Melt 3 tablespoons of the butter in a large skillet. Add in the onion, ¼ teaspoon salt and ¼ teaspoon pepper. Saute until the onions are soft and becoming golden in color.
- Add the sauteed onions to the potatoes. Season with the Creole seasoning and remaining salt and pepper. Fold in the sour cream and cheddar cheese.
- Grease a 2-quart casserole dish with the remaining tablespoon of butter.
- Pour the potato mixture into the buttered dish and top with the remaining cup of grated cheese. Use a spoon to make several slits in the casserole. Drizzle the dry white wine over top, making sure the wine begins to absorb into the slits. Cover with foil.
- Place the potato and onion gratin into the oven, and bake for 35 to 45 minutes. Remove the foil and continue baking for another 7 to 10 minutes or until the casserole is bubbling and the cheese is melted.
This article was originally published in the September 2024 issue of 225 Magazine.