Description
This creamy French Onion Potato Bake features layers of thinly sliced russet potatoes, caramelized onions, and a rich blend of Gruyère and Parmesan cheeses. It’s a comforting dish perfect for any occasion, whether as a side or a hearty main course. Enjoy the delightful combination of flavors and textures in every bite!
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups shredded Gruyère cheese
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt the butter and olive oil over medium heat.
- Add the thinly sliced onions and stir to coat with the butter and oil.
- Season with a pinch of salt and cook, stirring occasionally, for 20-25 minutes until caramelized and golden brown. Add a splash of water or broth if they stick.
- Stir in thyme, garlic powder, and onion powder, cooking for an additional minute. Remove from heat and set aside.
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the russet potatoes, aiming for about 1/8-inch thickness.
- In a large mixing bowl, combine heavy cream and chicken or vegetable broth. Season with salt and pepper.
- In a greased 9×13-inch baking dish, layer the sliced potatoes, overlapping slightly.
- Spoon a portion of caramelized onions over the potatoes, followed by a generous amount of Gruyère cheese.
- Repeat the layering process until all ingredients are used, finishing with a layer of potatoes on top.
- Pour the cream and broth mixture evenly over the layered potatoes.
- Sprinkle the remaining Gruyère cheese and grated Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 30-40 minutes until the potatoes are tender and the top is golden brown and bubbly.
- Let the dish rest for 10-15 minutes before serving.
- Garnish with freshly chopped parsley.
- Cut into squares or rectangles and serve warm as a side dish or main course.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat at 350°F (175°C) covered with foil for 20-25 minutes, removing the foil for the last 5-10 minutes to crisp the top.
- Prep Time: 30 minutes
- Cook Time: 75 minutes