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Recipe compliments of www.ITISAKEEPER.com
French Onion Potato Bake
French Onion Potato Bake is an easy, layered casserole. The combination of onions, potatoes and a creamy sauce make for an irresistible weeknight meal.
Equipment
- Sharp Knife
Ingredients
- 2-3 large Potatoes, about 3 cups, peeled and sliced very thin
- 1 Yellow onion, sliced into rings
- 1 cup Heavy cream
- 1 ounce Dry Onion Soup and Dip Mix, 1 packet
- ⅓ cup Parmesan cheese, grated
- 1 Tablespoon Fresh parsley, chopped
Instructions
- Preheat the oven to 400℉. Grease the casserole dish.
- Peel and cut your potatoes, onion and parsley.
- Stir the heavy cream and onion soup mix together in a medium bowl.
- Layer half the potatoes, then half the onions.
- Pour half the cream mixture over the potatoes and onions, then repeat and top with parmesan cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil, bake for an additional 15 minutes, until potatoes are tender.
- Sprinkle with parsley, and allow to set for 5 minutes then serve.
Christina's Notes
- Yukon Gold or Russet Potatoes: Their creamy texture holds up well during baking and absorbs flavor beautifully.
- Slice Thin and Even: Aim for ⅛-inch slices to ensure they cook evenly and layer smoothly.
- Caramelize Low and Slow: This builds deep, sweet flavor that mimics classic French onion soup. Don’t rush this step—it’s the heart of the dish.
- Layer with Care: Alternate potatoes, onions, and cheese to distribute flavor throughout. A little thyme or garlic between layers adds depth.
- Choose Melty Cheese: Gruyere is traditional and adds nutty richness, but Swiss or mozzarella work well too.
- Cover, then Uncover: Bake covered for most of the time to steam and soften the potatoes, then uncover to brown the top.
- Let it Rest: Give it 10–15 minutes out of the oven to set up. This helps the layers hold together and makes slicing easier.