Description
This French Onion Potato Bake combines tender Yukon Gold potatoes, deeply caramelized onions, and a blanket of gooey cheese for a comforting, rustic side dish. It’s easy to prepare, crowd-pleasing, and packed with the classic flavors of French onion soup in a creamy, cheesy casserole.
Ingredients
- 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 2 large yellow onions, thinly sliced (about 3 cups)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 cup beef broth (or vegetable broth for vegetarian)
- 1/2 cup heavy cream (or half-and-half/whole milk)
- 1 1/2 cups Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 1 packet French onion soup mix (optional, for extra flavor)
- Butter or oil for greasing baking dish
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish with butter or oil.
- Peel and thinly slice potatoes (about 1/8-inch thick). Peel and thinly slice onions. Shred Gruyère and grate Parmesan cheese.
- Heat butter and olive oil in a large skillet over medium heat. Add onions and a pinch of salt. Cook, stirring often, until onions are soft and deeply golden (about 20 minutes).
- Add minced garlic and thyme to the onions in the last 2 minutes of cooking. Stir to combine. If onions stick or brown too fast, add a splash of broth or water and lower heat.
- In a bowl, whisk together beef broth and heavy cream. Stir in salt and black pepper. If using French onion soup mix, whisk half a packet into the mixture.
- Arrange half the potatoes in an even layer in the prepared baking dish. Top with half the caramelized onions, a sprinkle of Gruyère and Parmesan, and half the cream mixture.
- Repeat with remaining potatoes, onions, more cheese, and the rest of the cream mixture. Finish with a generous layer of cheese on top. Press layers down gently.
- Cover dish tightly with foil and bake for 30 minutes.
- Remove foil and bake another 15-25 minutes, until potatoes are tender and top is bubbling and golden brown. If top browns too fast, tent loosely with foil.
- Let bake rest on a wire rack for at least 5 minutes before slicing. Garnish with fresh thyme or parsley if desired. Serve hot.
Notes
For best flavor, caramelize onions slowly over medium heat. Slice potatoes evenly for uniform cooking. Press layers down gently to help bake cook evenly. Let rest before serving for neat slices. For gluten-free, check soup mix and broth labels. Dairy-free and vegan adaptations are possible with plant-based substitutes. Add-ins like bacon, mushrooms, or sliced apples can be used for variation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Cuisine: French, American
Nutrition
- Serving Size: 1/8 of bake (about 1 cup)
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 17
- Saturated Fat: 9
- Carbohydrates: 34
- Fiber: 4
- Protein: 10
Keywords: French onion potato bake, potato casserole, cheesy potatoes, comfort food, side dish, holiday side, French onion, vegetarian option, gluten-free option, easy potato bake