French Onion Potato Bake: A Deliciously Cheesy Comfort Food Recipe

French Onion Potato Bake is a delightful dish that brings together the rich flavors of caramelized onions and creamy potatoes, creating a comforting meal that warms the heart. This recipe has its roots in French cuisine, where the combination of onions and potatoes has been celebrated for centuries. The French have a knack for transforming simple ingredients into something extraordinary, and this dish is no exception.

What I love most about French Onion Potato Bake is its incredible taste and texture. The layers of tender potatoes meld beautifully with the sweet, savory notes of the onions, all topped with a golden, cheesy crust that adds a satisfying crunch. It’s a dish that not only pleases the palate but also offers convenience, making it perfect for weeknight dinners or special occasions. Once you try this French Onion Potato Bake, you’ll understand why it has become a beloved favorite in many households, including mine!

this Recipe

Ingredients:

• 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)

Preparing the Onions

First, let’s get those onions caramelized. This step is crucial as it adds a deep, rich flavor to our dish.

1. In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
2. Add the thinly sliced onions to the skillet. Stir them well to coat with the butter and oil.
3. Cook the onions for about 15-20 minutes, stirring occasionally. You want them to become soft and golden brown. If they start to stick, you can add a splash of water to deglaze the pan.
4. Once the onions are caramelized, season them with salt, pepper, and a sprinkle of garlic powder and onion powder. Stir well and set aside.

Preparing the Potatoes

Now that our onions are ready, let’s focus on the potatoes. The key here is to slice them thinly and evenly for even cooking.

1. Using a mandoline or a sharp knife, slice the peeled russet potatoes into thin rounds, about 1/8 inch thick.
2. As you slice the potatoes, place them in a bowl of cold water to prevent browning. This also helps to remove excess starch, which can make the dish gummy.
3. Once all the potatoes are sliced, drain them and pat them dry with a clean kitchen towel.

Assembling the Bake

With our onions caramelized and potatoes sliced, it’s time to assemble the French Onion Potato Bake.

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the heavy cream, chicken or vegetable broth, thyme leaves, and a pinch of salt and pepper. Whisk until well combined.
3. In a greased 9×13 inch baking dish, layer half of the sliced potatoes at the bottom. Make sure to overlap them slightly for even coverage.
4. Spread half of the caramelized onions over the first layer of potatoes.
5. Sprinkle half of the shredded Gruyère cheese over the onions.
6. Pour half of the cream mixture over the first layer, ensuring it seeps through the potatoes.
7. Repeat the layering process with the remaining potatoes, onions, and Gruyère cheese. Pour the remaining cream mixture over the top layer.
8. Finally, sprinkle the grated Parmesan cheese evenly over the top for a delicious crust.

Cooking Process

Now that everything is assembled, it’s time to bake our dish to perfection.

1. Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
2. Bake in the preheated oven for 45 minutes.
3. After 45 minutes, carefully remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
4. If you want an extra crispy top, you can broil it for an additional 2-3 minutes, but keep a close eye on it to prevent burning.

Serving the Dish

Once your French Onion Potato Bake is out of the oven, let it sit for about 10-15 minutes before serving. This resting time allows the layers to set and makes it easier to cut into portions.

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   Conclusion:

   In summary, this French Onion Potato Bake is an absolute must-try for anyone looking to elevate their side dish game. The combination of creamy potatoes, rich caramelized onions, and gooey cheese creates a flavor explosion that will have your taste buds dancing with joy. Whether you’re serving it alongside a juicy steak, roasted chicken, or even as a standalone dish, this recipe is sure to impress your family and friends. Feel free to get creative with your serving suggestions! You can add crispy bacon bits for a savory crunch, sprinkle fresh herbs like thyme or parsley for a pop of color, or even swap out the cheese for your favorite variety to give it a personal twist. The beauty of this French Onion Potato Bake is its versatility; you can easily adapt it to suit your taste preferences or dietary needs. I wholeheartedly encourage you to give this recipe a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the love for this French Onion Potato Bake together! Happy cooking! Print
   

   French Onion Potato Bake: A Deliciously Cheesy Comfort Food Recipe

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   • Author: Clara
   • Total Time: 90 minutes
   • Yield: 8 servings 1x

   Print Recipe

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   Description

   Savor the delicious layers of creamy potatoes, sweet caramelized onions, and melted Gruyère cheese in this French Onion Potato Bake. Ideal as a comforting side or a satisfying main dish, it’s a crowd-pleaser for any occasion.

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   Ingredients

   Scale 1x2x3x

   • 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)

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   Instructions

   1. In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
   2. Add the thinly sliced onions to the skillet. Stir them well to coat with the butter and oil.
   3. Cook the onions for about 15-20 minutes, stirring occasionally, until they become soft and golden brown. If they start to stick, add a splash of water to deglaze the pan.
   4. Once caramelized, season the onions with salt, pepper, garlic powder, and onion powder. Stir well and set aside.
   5. Using a mandoline or a sharp knife, slice the peeled russet potatoes into thin rounds, about 1/8 inch thick.
   6. Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch.
   7. Once all potatoes are sliced, drain and pat them dry with a clean kitchen towel.
   8. Preheat your oven to 375°F (190°C).
   9. In a large mixing bowl, combine the heavy cream, chicken or vegetable broth, thyme leaves, and a pinch of salt and pepper. Whisk until well combined.
   10. In a greased 9×13 inch baking dish, layer half of the sliced potatoes at the bottom, overlapping them slightly.
   11. Spread half of the caramelized onions over the first layer of potatoes.
   12. Sprinkle half of the shredded Gruyère cheese over the onions.
   13. Pour half of the cream mixture over the first layer, ensuring it seeps through the potatoes.
   14. Repeat the layering process with the remaining potatoes, onions, and Gruyère cheese. Pour the remaining cream mixture over the top layer.
   15. Sprinkle the grated Parmesan cheese evenly over the top.
   16. Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
   17. Bake in the preheated oven for 45 minutes.
   18. After 45 minutes, carefully remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
   19. For an extra crispy top, broil for an additional 2-3 minutes, watching closely to prevent burning.
   20. Once out of the oven, let the French Onion Potato Bake sit for about 10-15 minutes before serving to allow the layers to set for easier cutting.
   21. Garnish with chopped fresh parsley before serving.

   Notes

   • For a vegetarian version, use vegetable broth instead of chicken broth.
   • Feel free to add other herbs or spices to customize the flavor to your liking.

   • Prep Time: 30 minutes
   • Cook Time: 60 minutes