Recipe By amanda77
Published Mar 5th
Amanda’s Potatoes
Prep 20m Cook 1h 45m Additional - Ready In 2h 5m
Servings 6 servings Calories 475.3

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

Recipe Ingredients

  • 4 large onions, thinly sliced
  • 2 tablespoons light brown sugar
  • ½ cup butter
  • 6 large Yukon Gold potatoes, scrubbed and sliced with peel
  • 1 cup heavy cream
  • 2 sprigs fresh rosemary, chopped

Cooking Directions

  1. 1 Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  3. 3 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.
  4. 4 Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

Nutrition Facts

  • Calories 475.3
  • Carbohydrate 48 g
  • Cholesterol 95 mg
  • Fat 30.3 g
  • Fiber 4.7 g
  • Protein 5.9 g
  • Saturated Fat 18.9 g
  • Sodium 140.4 mg
  • Sugar 8.7 g


  1. 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!
  2. 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.
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. Followed directions exactly. Made with Lemon Chicken Tenders from this site and they complimented each other nicely. Thanks
  6. This is a good but high calorie sidedish recipe. I would make it again but not very often.
  7. 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.
  8. 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 - Read more ...
  9. 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 - Read more ...