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
- 2-quart casserole dish
- Sharp knife or mandoline
Ingredients
- 3 cups Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 medium Yellow onion, thinly sliced
- 1 cup Heavy cream
- 1 ounce Dry onion soup and dip mix, 1 packet
- ⅓ cup Parmesan cheese, freshly grated
- 1 tablespoon Fresh parsley, chopped, garnish
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a 2-quart casserole dish.
- In a medium mixing bowl, whisk together the heavy cream and dry onion soup mix until fully combined.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
- Top with half of the sliced onions.
- Pour half of the cream mixture evenly over the potatoes and onions.
- Repeat the layers with the remaining potatoes, onions, and cream mixture.
- Sprinkle the Parmesan cheese evenly over the top.
- Cover tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for 15 minutes, or until the potatoes are tender when pierced with a knife and the top is lightly golden.
- Let the casserole rest for 10 minutes before serving.
- Garnish with chopped parsley.
Christina's Notes
Slice the potatoes as evenly as possible, about ⅛ inch thick, for consistent cooking.
A mandoline makes quick work of slicing and helps create uniform layers.
If the potatoes are not fully tender after baking, cover loosely with foil and continue baking for an additional 5 to 10 minutes.
For extra flavor, substitute part of the Parmesan cheese with Gruyere or Swiss cheese.
This casserole can be assembled up to 24 hours in advance and refrigerated before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325 degree F oven until warmed through.
A mandoline makes quick work of slicing and helps create uniform layers.
If the potatoes are not fully tender after baking, cover loosely with foil and continue baking for an additional 5 to 10 minutes.
For extra flavor, substitute part of the Parmesan cheese with Gruyere or Swiss cheese.
This casserole can be assembled up to 24 hours in advance and refrigerated before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 325 degree F oven until warmed through.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com