Description
French Onion Potato Bake is a creamy, cheesy comfort food dish featuring thinly sliced Yukon gold or russet potatoes layered with deeply caramelized onions, aromatic garlic, and a rich blend of Gruyère and Parmesan cheeses all baked to golden perfection.
Ingredients
Scale
Potatoes
- 2 lbs (900g) Yukon gold or russet potatoes, thinly sliced
Onion Mixture
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
Dairy & Cheese
- 1 cup grated Gruyère or Swiss cheese
- 1/2 cup Parmesan cheese
- 1 cup heavy cream
- 1/2 cup milk
Seasoning & Garnish
- Salt & pepper to taste
- Fresh thyme (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and facilitate easy cleanup.
- Caramelize the Onions: In a large skillet, melt the butter with olive oil over low heat. Add the thinly sliced onions and cook slowly for 25–30 minutes until they are deeply golden and caramelized. Stir in the minced garlic and cook for an additional minute to infuse the flavors.
- Mix Cream and Cheese: In a separate bowl, combine the heavy cream, milk, salt, pepper, and half of the grated Gruyère and Parmesan cheeses. This mixture will provide the creamy base and cheesy flavor for the bake.
- Layer the Ingredients: Arrange half of the sliced potatoes evenly in the prepared baking dish. Spread half of the caramelized onion mixture over the potatoes, followed by half of the cream and cheese mixture. Repeat these layers with the remaining potatoes, onions, and cream mixture to build the dish.
- Top and Bake: Sprinkle the remaining cheese on top to create a deliciously golden crust. Cover the dish with foil and bake for 40 minutes. Then remove the foil and continue baking for another 15–20 minutes until the top is bubbly and golden brown.
- Rest and Garnish: Allow the bake to rest for 10 minutes to set and cool slightly. Garnish with fresh thyme, if desired, before serving to add an aromatic touch.
Notes
- Using Yukon gold potatoes adds a creamy texture, but russet potatoes also work well for a fluffier finish.
- Slow caramelization of onions is key to develop deep, sweet flavors—do not rush this step.
- Gruyère cheese can be substituted with Swiss cheese for a milder taste.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, though it may reduce creaminess.
- This dish is best served warm and is perfect as a comforting side or a vegetarian main course.
