French Onion Potato Bake
A delightful blend of caramelized onions, rich cheeses, and tender potatoes, this French Onion Potato Bake is perfect for cozy gatherings and festive celebrations.
Ingredients
For the filling
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter plus 1 tablespoon for greasing
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar optional, helps onions caramelize faster
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme or 1 teaspoon fresh thyme
- 0.5 cup beef broth or vegetable broth for a vegetarian version
- 4 large Yukon Gold potatoes, sliced ¼-inch thick
- 1 cup shredded Gruyère cheese can also use Swiss, cheddar, or mozzarella
- 0.5 cup Parmesan cheese, grated
- 1 cup heavy cream or whole milk
- 0.5 teaspoon additional salt
- 0.25 teaspoon additional black pepper
- 1 teaspoon fresh thyme leaves
- to taste Fresh thyme sprigs for garnish
- to taste Extra Parmesan cheese for topping
- to taste Crispy fried onions, optional for extra crunch
For Garnish
- to taste Fresh thyme sprigs
Instructions
Preparation
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large pan over medium heat.
- Add the sliced onions, salt, and sugar (if using). Cook slowly, stirring occasionally, until they caramelize and become golden brown—this should take around 20-25 minutes.
- While the onions are caramelizing, slice your Yukon Gold potatoes into ¼-inch thick rounds, rinse under cold water to remove excess starch, then pat them dry.
Assembly
- Preheat your oven to 375°F (190°C) and grease a baking dish with 1 tablespoon of butter.
- In a large bowl, mix the heavy cream (or milk), additional salt, pepper, and fresh thyme.
- Layer half of the potato slices in the dish, add half of the caramelized onions, and sprinkle with Gruyère and Parmesan cheese. Repeat with the remaining potatoes, onions, and top it with the cream mixture.
Baking
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and bubbling.
Serving
- Allow the dish to cool slightly before serving. Garnish with fresh thyme sprigs and crispy fried onions for a delightful crunch.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through. Can be frozen for later use if wrapped tightly.