Make-Ahead Potato-Onion Gratin

A hearty potatoes and onion side dish - make-ahead this gratin dish with Progresso® chicken broth.

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  • prep time 20 min
  • total time 9 hr 40 min
  • ingredients 9
  • servings 26
 

Ingredients

2
tablespoons plus 1/4 cup butter or margarine
1
large onion, chopped (1 cup)
1
teaspoon kosher (coarse) salt
1/2
teaspoon ground black pepper
1 1/2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 1/2
cups whipping cream
15
cups frozen shredded hash brown potatoes (from two 30-oz bags)
1
cup finely shredded Parmesan cheese
3
cups soft white bread crumbs (about 4 slices bread)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray, set aside.
  • 2 In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium heat, Stir in onion, salt and pepper; cook, stirring occasionally, about 5 minutes or until softened and golden brown.
  • 3 Stir in broth and cream; heat just to boiling over medium heat, stirring frequently. Remove from heat; fold in potatoes. Stir in Parmesan cheese. Spread in baking dish. Cover with foil; refrigerate up to 24 hours.
  • 4 Heat oven to 350°F. Bake uncovered 30 minutes.
  • 5 Meanwhile, in small microwavable bowl, microwave remaining 1/4 cup butter uncovered on High 15 to 20 seconds or until melted. Stir bread crumbs into melted butter; set aside.
  • 6 Remove potatoes from oven; sprinkle bread crumbs on top. Return to oven; bake 40 to 50 minutes longer or until topping is golden brown and edges are bubbly. Let stand 5 minutes before serving.
  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray, set aside.
  • 2 In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium heat, Stir in onion, salt and pepper; cook, stirring occasionally, about 5 minutes or until softened and golden brown.
  • 3 Stir in broth and cream; heat just to boiling over medium heat, stirring frequently. Remove from heat; fold in potatoes. Stir in Parmesan cheese. Spread in baking dish. Cover with foil; refrigerate up to 24 hours.
  • 4 Heat oven to 350°F. Bake uncovered 30 minutes.
  • 5 Meanwhile, in small microwavable bowl, microwave remaining 1/4 cup butter uncovered on High 15 to 20 seconds or until melted. Stir bread crumbs into melted butter; set aside.
  • 6 Remove potatoes from oven; sprinkle bread crumbs on top. Return to oven; bake 40 to 50 minutes longer or until topping is golden brown and edges are bubbly. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Save time--and tears--by using frozen chopped onion, measured directly from the package.

Kosher salt has larger grains than ordinary table salt and contains no additives.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
320mg
320%;
Total Carbohydrate
34g
34%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
8%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.