Easy French Onion Potato Bake (Print version)
Thinly sliced potatoes baked with sweet caramelized onions, cream, and melted Gruyère for an easy, crowd-pleasing side dish.
# Ingredients:
For the onion base
01 -
2 large yellow onions, thinly sliced
02 -
4 tablespoons unsalted butter
03 -
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
For the potato layers
04 -
2 lb (900 g) russet or Yukon Gold potatoes, peeled and sliced 1/8 inch thick
05 -
1 cup (240 ml) heavy cream
06 -
1 cup (240 ml) beef broth
07 -
1 1/2 cups (170 g) shredded Gruyère cheese
08 -
1/2 cup (60 g) shredded mozzarella cheese
09 -
Salt and black pepper, to taste
# Instructions:
01 -
Melt the butter in a large skillet over medium-low heat. Add the onions and a pinch of salt. Cook for 20 to 25 minutes, stirring occasionally, until deeply golden and jammy. Stir in the thyme and remove from heat.
02 -
Preheat the oven to 375°F (190°C). Peel the potatoes and slice them about 1/8 inch thick. Grease a 9x13-inch baking dish with butter or cooking spray.
03 -
Spread half the potato slices in the dish. Top with half the caramelized onions, half the cream, half the broth, and a sprinkle of salt and pepper. Repeat with the remaining potatoes, onions, cream, and broth.
04 -
Cover the dish tightly with foil and bake for 45 minutes, until the potatoes are nearly tender when pierced with a paring knife.
05 -
Remove the foil, scatter the Gruyère and mozzarella evenly over the top, and bake uncovered for 15 to 20 minutes until the cheese is browned and bubbling at the edges.
06 -
Let the bake sit at room temperature for 10 minutes so the creamy base sets. Slice or scoop to serve.
# Good to know:
01 -
Letting the bake rest for 10 minutes makes it easier to serve cleanly.
02 -
For extra browning, broil the top for the final 2 minutes.