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.
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 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
- Add the thinly sliced onions to the skillet. Stir them well to coat with the butter and oil.
- 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.
- Once caramelized, season the onions with salt, pepper, garlic powder, and onion powder. Stir well and set aside.
- Using a mandoline or a sharp knife, slice the peeled russet potatoes into thin rounds, about 1/8 inch thick.
- Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch.
- Once all potatoes are sliced, drain and pat them dry with a clean kitchen towel.
- Preheat your oven to 375°F (190°C).
- 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.
- In a greased 9×13 inch baking dish, layer half of the sliced potatoes at the bottom, overlapping them slightly.
- Spread half of the caramelized onions over the first layer of potatoes.
- Sprinkle half of the shredded Gruyère cheese over the onions.
- Pour half of the cream mixture over the first layer, ensuring it seeps through the potatoes.
- Repeat the layering process with the remaining potatoes, onions, and Gruyère cheese. Pour the remaining cream mixture over the top layer.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
- Bake in the preheated oven for 45 minutes.
- 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.
- For an extra crispy top, broil for an additional 2-3 minutes, watching closely to prevent burning.
- 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.
- 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