Description
Creamy French onion potato bake delivers comfort with classic French flavors, blending caramelized onions and rich cheese into a hearty side dish. Crispy golden edges and melted gruyère promise a luxurious culinary experience you’ll savor with each delightful bite.
Ingredients
Scale
Potatoes:
- 3 lbs (1.36 kg) russet or Yukon Gold potatoes, peeled and thinly sliced
Cheese and Dairy:
- 2 cups (480 ml) heavy cream
- 1 cup (240 g) shredded Gruyere cheese (or Swiss cheese)
- 2 tablespoons (30 g) unsalted butter
Seasonings and Additional Ingredients:
- 1 large onion, thinly sliced
- 1 packet (1 ounce/28 g) French onion soup mix
- 1/2 cup (40 g) crispy fried onions (optional, for topping)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the baking foundation by coating a 9×13-inch dish with a light butter layer, ensuring even coverage to prevent sticking.
- Create uniform potato medallions by carefully slicing them into thin, consistent rounds using a mandoline or precision knife for even cooking.
- Transform onions into a rich caramelized base by gently sautéing in butter over medium heat, developing deep golden-brown color and complex flavors.
- Craft a luxurious cream sauce by incorporating French onion soup mix, garlic powder, cream, salt, and pepper, whisking until ingredients meld seamlessly.
- Construct the initial potato layer in the prepared dish, arranging slices in overlapping patterns to create a compact foundation.
- Drench the first potato layer with half the aromatic cream mixture, ensuring thorough and even distribution of the sauce.
- Repeat the layering process with remaining potato slices, creating a symmetrical structure and generously coating with the remaining cream sauce.
- Encase the dish with aluminum foil, creating a protective seal to steam and tenderize the potatoes during initial baking.
- Roast in a preheated 375°F oven for 45 minutes, allowing the potatoes to absorb the creamy essence and become fork-tender.
- Unveil the dish, crown with a generous blanket of shredded Gruyère cheese, promoting a golden, bubbling crust.
- Return to the oven for an additional 20-25 minutes, monitoring the cheese’s transformation into a crispy, amber-hued topping.
- Optional: Sprinkle crispy fried onions during the final moments to introduce a delightful textural contrast.
- Allow the bake to rest and settle for 10 minutes, enabling the sauce to thicken and flavors to harmonize before serving.
Notes
- Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish.
- Use a mandoline for precise, thin potato slices that will absorb the creamy sauce perfectly.
- Caramelize onions slowly to develop deep, rich flavor that enhances the entire potato bake.
- Experiment with different cheese options like sharp cheddar or Emmental for unique flavor variations.
- Reduce cream sauce by simmering longer for a thicker, more intense coating on the potatoes.
- Add fresh herbs like thyme or rosemary for an aromatic boost to the classic French onion profile.
- Make it gluten-free by using a certified gluten-free French onion soup mix and checking cheese ingredients.
- Prepare ahead by assembling the bake and refrigerating, then bake just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 80 mg