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French Onion Potato Bake: A Deliciously Cheesy Comfort Food Recipe


  • Author: Lily
  • Total Time: 105 minutes
  • Yield: 8 servings 1x

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

  1. In a large skillet, melt the butter and olive oil over medium heat.
  2. Add the thinly sliced onions and stir to coat with the butter and oil.
  3. 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.
  4. Stir in thyme, garlic powder, and onion powder, cooking for an additional minute. Remove from heat and set aside.
  5. Preheat your oven to 375°F (190°C).
  6. Peel and thinly slice the russet potatoes, aiming for about 1/8-inch thickness.
  7. In a large mixing bowl, combine heavy cream and chicken or vegetable broth. Season with salt and pepper.
  8. In a greased 9×13-inch baking dish, layer the sliced potatoes, overlapping slightly.
  9. Spoon a portion of caramelized onions over the potatoes, followed by a generous amount of Gruyère cheese.
  10. Repeat the layering process until all ingredients are used, finishing with a layer of potatoes on top.
  11. Pour the cream and broth mixture evenly over the layered potatoes.
  12. Sprinkle the remaining Gruyère cheese and grated Parmesan cheese on top.
  13. Cover the baking dish with aluminum foil and bake for 45 minutes.
  14. 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.
  15. Let the dish rest for 10-15 minutes before serving.
  16. Garnish with freshly chopped parsley.
  17. 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