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Creamy French Onion Potato Bake: The Ultimate Comfort Casserole

A close-up of a serving of french onion potato bake showing layers of creamy potatoes and a deeply browned, cheesy top.
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Create a rich, savory potato bake that captures the essence of French onion soup. This casserole layers tender potatoes with deeply caramelized onions and a cheesy Gruyère sauce for an impressive, yet simple, side dish.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 clove garlic, minced
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Prepare the caramelized onions: In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until they are deep golden brown and sweet. Stir in 1/4 teaspoon of salt and 1/4 teaspoon of pepper during the last 5 minutes. Remove from heat.
  3. Prepare the potatoes: In a medium bowl, toss the thinly sliced potatoes with the beef broth, heavy cream, dried thyme, minced garlic, the remaining 3/4 teaspoon of salt, and 1/4 teaspoon of pepper.
  4. Assemble the bake: Spread half of the seasoned potato mixture evenly into the prepared baking dish. Top with all of the caramelized onions. Sprinkle half of the Gruyère cheese over the onions.
  5. Layer the remaining potatoes on top of the onion and cheese layer. Pour any remaining liquid from the bowl over the potatoes.
  6. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  7. Remove the foil. Sprinkle the remaining Gruyère and all of the Parmesan cheese evenly over the top.
  8. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the cheese topping is golden brown and bubbly.
  9. Let the French Onion Potato Bake rest for 10 minutes before slicing and serving.

Notes

  • For an extra savory depth, substitute half of the beef broth with dry sherry or white wine during the onion caramelization process.
  • If you do not have Gruyère, Swiss cheese or a sharp white cheddar works well in this savory potato side dish.
  • This dish is an excellent holiday potato side, especially for Thanksgiving or Christmas dinners.

Nutrition

Find it online: https://www.unfoldrecipes.com/french-onion-potato-bake-recipe/