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French Onion Potato Bake Recipe

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★★★★★

4.6 from 122 reviews

This French Onion Potato Bake is a comforting and flavorful dish that features tender Yukon Gold potatoes layered with rich caramelized onions, creamy cheeses, and aromatic herbs. Slow-cooked onions develop deep, sweet flavors that marry perfectly with the cheesy, creamy potato layers, making it an ideal side dish or light main for any occasion.

Ingredients

Scale

For the Caramelized Onions:

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon sugar (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme
  • ½ cup beef broth or vegetable broth (for vegetarian)

For the Potato Bake:

  • 4 large Yukon Gold potatoes, sliced ¼-inch thick
  • 1 tablespoon butter (for greasing dish)
  • 1 cup shredded Gruyère cheese (or Swiss, cheddar, mozzarella)
  • ½ cup grated Parmesan cheese
  • 1 cup heavy cream or whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh thyme leaves

For Garnish:

  • Fresh thyme sprigs
  • Extra Parmesan cheese
  • Crispy fried onions (optional)

Instructions

  1. Caramelize the Onions: Heat butter and olive oil in a skillet over medium-low heat. Add the sliced onions along with salt, pepper, sugar, garlic powder, and thyme. Cook slowly, stirring occasionally, for 20 to 25 minutes until the onions are golden and deeply caramelized. Stir in the broth and let it simmer for another 5 minutes to meld flavors. Remove from heat and set aside.
  2. Prepare the Potatoes: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking. In a mixing bowl, combine the sliced potatoes with heavy cream (or whole milk), salt, pepper, and fresh thyme leaves, ensuring all slices are well coated.
  3. Assemble the Bake: Lay half of the coated potatoes evenly into the greased baking dish. Spread half of the caramelized onions over the potatoes. Sprinkle half of the Gruyère and Parmesan cheeses on top. Repeat the layering with the remaining potatoes, onions, and cheeses. Finally, pour any remaining cream mixture over the assembled layers.
  4. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for an additional 20 minutes until the top is golden and bubbly. For an extra crispy top, broil the dish for 2 to 3 minutes, watching closely to avoid burning.
  5. Serve: Let the potato bake rest for 5 minutes before serving to allow it to set. Garnish with fresh thyme sprigs, extra grated Parmesan cheese, and optional crispy fried onions for added texture and flavor.

Notes

  • You can substitute beef broth with vegetable broth to make this vegetarian.
  • Using Yukon Gold potatoes offers a creamy texture, but russet potatoes can be used for a firmer bite.
  • Adjust the amount of cheese and cream for a richer or lighter dish according to preference.
  • Make sure to slice potatoes evenly for uniform cooking.
  • The optional sugar in the onions helps enhance caramelization but can be omitted.
  • Leftovers store well covered in the refrigerator for up to 3 days and can be reheated in the oven.

Keywords: French Onion Potato Bake, caramelized onions, potato gratin, baked potato dish, cheesy potato bake, potato casserole

Find it online: https://miarosetti.com/french-onion-potato-bake-recipe/