Cozy French Onion Potato Bake (Print View)
Tender potato slices meet sweet caramelized onions and melty Gruyère to make this unforgettable French Onion Potato Bake. It's the ultimate side for any dinner.
# What You'll Need:
→ Main Components
01 -
Two pounds (about 900 grams) of potatoes that are high in starch, like Yukon Golds or Russets—great for smooth and velvety results
02 -
Two big sweet onions (think Vidalia or Walla Walla), finely sliced into thin rings
03 -
A cup of thick, luxurious heavy cream
→ Flavor Boosters
04 -
A heaping 1½ cups of Gruyère cheese with its nutty flavor, freshly grated
05 -
Some sprigs of fragrant fresh thyme
06 -
Sea salt crystals and freshly cracked black pepper to your liking
07 -
2 tablespoons of butter for that extra richness
# Directions:
01 -
Start by cranking up your oven to 375°F (190°C). This gives everything the ideal balance of creamy insides and crispy, golden toppings.
02 -
Melt that butter in your skillet over medium heat, then add your thinly sliced onions. Stir now and then for 15-20 minutes until they're soft, golden, and smell incredible.
03 -
While your onions soften, slice those potatoes thinly (around 1/8 inch is best). Toss them in a bowl with heavy cream, a sprinkle of salt, a little pepper, and some thyme leaves.
04 -
Grab your baking dish and oil or grease it lightly. Layer half your creamy potatoes across the bottom. Follow that with a layer of caramelized onions. Repeat the layering, then cover it all with shredded Gruyère cheese on top.
05 -
Cover the dish with foil and bake for 45 minutes. After that, pull off the foil and let it bake another 15-20 minutes until it's golden and bubbly on top.
# Notes:
01 -
You can make this entire dish a day in advance. Cover it and refrigerate, then bake when you're ready to serve.
02 -
If Gruyère isn’t available, Swiss cheese works really well as a swap!
03 -
To ensure the potatoes cook evenly, slice them to an even thickness—aim for about 1/8 inch.