Description
A delicious French Onion Potato Bake that combines the rich flavors of French onion soup with a hearty potato casserole, featuring layers of thinly sliced potatoes, caramelized onions, and gooey cheese.
Ingredients
Scale
- 3 pounds russet potatoes, thinly sliced (about 6–8 medium potatoes)
- 3 large yellow onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 cups beef broth (can substitute vegetable broth for a vegetarian version)
- 1½ cups gruyère cheese, shredded (substitute Swiss cheese for a budget-friendly option)
- 1 cup fontina cheese, shredded
- ½ cup parmesan cheese, grated
- Salt and freshly ground black pepper to taste
- 1 tablespoon flour
- 1 cup heavy cream
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C). Wash and peel potatoes, then slice into thin, uniform rounds (approximately 1/8-inch thick). Place sliced potatoes in cold water to prevent browning.
- In a large skillet over medium-low heat, melt butter with olive oil. Add sliced onions with a pinch of salt and cook slowly for 25-30 minutes, stirring occasionally, until caramelized. Add minced garlic and thyme in the final 2 minutes, stirring until fragrant.
- Sprinkle flour over the caramelized onions and stir continuously for 1 minute. Gradually add beef broth, stirring constantly to prevent lumps. Simmer for 5 minutes until slightly thickened. Add heavy cream and nutmeg, then season with salt and pepper to taste.
- Drain potatoes and pat dry with paper towels. Grease a 9×13-inch baking dish. Layer one-third of the potatoes in the bottom of the dish, slightly overlapping the slices. Spread one-third of the onion mixture over the potatoes, then sprinkle with one-third of the combined cheeses. Repeat the layers twice more, finishing with cheese on top.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 25-30 minutes until golden brown and bubbly, and potatoes are fork-tender. Allow to rest for 10-15 minutes before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use Yukon Gold potatoes with skins on for added fiber and reduced prep time.
- Using a mandoline slicer ensures uniform potato slices and reduces prep time.
- The dish can be assembled up to 24 hours in advance and refrigerated unbaked.
- Flavor improves after 24 hours as ingredients meld together.
- For best results when reheating, add 1-2 tablespoons of broth to prevent drying out.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 450mg
- Fat: 19g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
Keywords: french onion potato bake, potato casserole, comfort food, cheesy potatoes, french onion, gruyère cheese