German Potato Casserole with Cheese and Onion Recipe
This simple German potato casserole with cheese and onion is a homestyle dish that’s perfect for a lazy weekend lunch. It’s filling, slightly crispy on top, and pleasantly creamy inside. It’s like a cross between potato pancakes and a cheesy bake, but without deep-frying.
This casserole turns simple pantry staples into a comforting, satisfying meal with minimal effort. The combination of soft potatoes, sweet onions, and a creamy, cheesy topping makes it a real crowd-pleaser.
Chef's tips
Slice the potatoes evenly so they cook at the same rate. If you like a more pronounced flavor, use a stronger cheese, such as mature Gouda or another aged yellow cheese.
How to serve
Serve with a crisp green salad or pickled vegetables to balance the richness. It also pairs well with grilled sausages or roasted vegetables.
Ingredients
- potato - 1 kg
- onion - 2 piece
- yellow cheese - 200 g
- cream - 200 ml
- milk - 100 ml
- egg - 2 piece
- butter - 20 g
- nutmeg - 0.25 teaspoons
- salt
- pepper
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish (about 25×30 cm) with butter.
- Peel the potatoes and slice them thinly, about 3 mm thick. If you have a mandoline, use it so the slices are even.
- Peel the onions and slice them into thin half-moons.
- Grate the yellow cheese on a coarse grater.
- In a bowl, mix the cream, milk, eggs, nutmeg, a pinch of salt, and pepper. Whisk until the mixture is smooth.
- Arrange the first layer of potato slices on the bottom of the dish, slightly overlapping. Sprinkle with some of the onion and a little grated cheese. Lightly season with salt and pepper.
- Repeat the layers: potatoes, onion, cheese, until you use up all the ingredients, reserving some cheese for the top.
- Pour the cream-and-egg mixture over the casserole, trying to distribute the liquid evenly between the layers. Sprinkle the remaining cheese on top.
- Cover the dish with aluminum foil (shiny side facing in) and place in the preheated oven. Bake for about 30 minutes.
- After 30 minutes, remove the foil and bake for another 15–20 minutes, until the top is golden and the potatoes are tender – check by inserting a knife; it should slide in easily.
- After removing from the oven, let the casserole rest for 10 minutes so it sets slightly and is easier to slice.
- Cut into squares and serve hot.
Storage
Store leftovers covered in the fridge and reheat in the oven or microwave until hot. The casserole thickens as it cools, so it holds together even better the next day.
I love how this dish fills the kitchen with the smell of baked potatoes and cheese. It’s one of those recipes that feels like a warm hug on a slow weekend afternoon.
