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Cheesy French Onion Potato Bake

Cheesy French Onion Potato Bake combines the deep, savory flavors of classic French onion soup with layers of tender potatoes and melted cheese. This comforting casserole is rich, creamy, and packed with caramelized onions and gooey cheese in every bite. Perfect as a side dish for roast meats or as a hearty vegetarian main, it’s the kind of dish that disappears fast at the table.

Ingredients

Scale

3 large russet or Yukon gold potatoes, thinly sliced
2 tablespoons butter
2 large yellow onions, thinly sliced
1 teaspoon sugar
1 teaspoon fresh thyme or ½ teaspoon dried
1 cup beef or vegetable broth
1 cup heavy cream
1½ cups shredded gruyère or Swiss cheese
1 cup shredded mozzarella cheese
Salt and black pepper to taste

Instructions

Preheat the oven to 375°F and grease a medium baking dish.

In a skillet over medium heat, melt the butter and add the onions. Cook slowly, stirring often, until golden and caramelized, about 20 to 25 minutes. Add sugar and thyme halfway through to help deepen the flavor. Pour in the broth and simmer until slightly reduced, about 5 minutes. Season with salt and pepper and set aside.

In a small saucepan, warm the cream over low heat. Do not boil.

Layer half of the sliced potatoes in the baking dish. Spoon half of the onion mixture over the potatoes, then sprinkle with half of the cheeses. Repeat with remaining potatoes, onions, and cheese. Pour the warm cream evenly over the entire dish.

Cover with foil and bake for 30 minutes. Uncover and continue baking for another 20 to 25 minutes, or until the potatoes are tender and the top is bubbly and golden.

Let rest for 10 minutes before serving.

Notes

For quicker prep, use a mandoline slicer to get evenly thin potato slices. Gruyère gives that signature French onion flavor, but cheddar or provolone can be used in a pinch. This bake can be assembled ahead and stored in the fridge, then baked fresh. It pairs beautifully with steak, roast chicken, or a crisp green salad.