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Amanda's Potatoes

Amanda's Potatoes

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet


  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. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  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. Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.
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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+


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.


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!