Make-Ahead Potato-Onion Gratin

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


  1. 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray, set aside.
  2. 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. 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. 4 Heat oven to 350°F. Bake uncovered 30 minutes.
  5. 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. 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.




Nutrition Information

Recipe Step Photos

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