French Onion Potatoes are the ultimate upgrade for your comfort food cravings! Imagine tender coins of potatoes, caramelized onions, and a creamy, cheesy sauce—all baked to golden, bubbly perfection and finished with a savory onion kick that will make you swoon. This irresistible side brings all the cozy flavors of classic French onion soup, but in a luscious, melt-in-your-mouth casserole form.
Why You’ll Love This Recipe
- Crowd-Pleasing Comfort: French Onion Potatoes blend nostalgic flavors and gooey cheese for an unforgettable side dish that’s always a hit at gatherings.
- Incredible Depth of Flavor: Caramelized onions, two kinds of cheese, and a swoon-worthy onion dip mix combine for layers of savory, complex goodness in every bite.
- Make-Ahead Friendly: Prepare in advance and bake when needed—perfect for holiday feasts, hectic weeknights, or meal prepping for the week.
- Simple Ingredients, Gourmet Results: You don’t need fancy ingredients to create a dish that tastes like it came from your favorite bistro.
Ingredients You’ll Need
There’s no need for a million fancy ingredients—these essentials each play a crucial part! Every component adds to the irresistible flavor, unbeatable texture, or gorgeous color of your French Onion Potatoes. Let’s break down what you’ll need:
- Russet Potatoes (4): These provide structure and soak in the cheesy onion sauce beautifully, creating tender, satisfying layers.
- Yukon Gold Potatoes (5-6, about 1 lb): Their buttery sweetness pairs perfectly with the savory cheese and onions, making every bite creamy and rich.
- White Onion (1, medium): Sliced thin, it brings that signature French onion flavor—don’t skimp!
- Butter (2 tbsp): The base of your roux and, honestly, the reason everything tastes so irresistible.
- All Purpose Flour (2 tbsp): This thickens the sauce for that decadent, creamy texture.
- Milk (1 cup): I love 2% Fairlife for its flavor and creaminess—but feel free to use what you have on hand.
- Onion Dip Mix (1 packet): The secret shortcut to deep, bold onion flavor without hours at the stove!
- Sharp White Cheddar (½ cup, shredded): Brings tang and richness that melts beautifully into the sauce.
- Gruyere Cheese (1 6 oz block, shredded): The crowning jewel of French onion anything—the sweet, nutty flavor is essential here.
- Worcestershire Sauce (1 tsp): Just a dash for umami depth and complexity (trust me—don’t skip it).
- Onion Powder (½ tsp) & Minced Dried Onion (1 tsp): Double down on the delicious onion goodness.
- Salt (1 tsp): Balances and enhances every flavor in the dish.
- Green Onion or Fresh Rosemary (for garnish): A pop of color and fresh flavor at the finish line.
Variations
This French Onion Potatoes recipe is delightfully flexible, so go ahead—play matchmaker with your favorite flavors and dietary needs! Customizing it for your pantry or table is just a few tweaks away.
- Add Bacon or Pancetta: For a smoky twist, sprinkle in crisped bacon bits or pancetta before baking for irresistible depth.
- Make It Vegetarian-Friendly: Choose a vegetarian Worcestershire sauce and check your dip mix for animal products to keep things meatless.
- Swap the Cheese: Try smoked gouda, Swiss, or even fontina for new flavor adventures—any good melting cheese works.
- Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend for the roux, and double-check that your onion dip is gluten-free.
- Top with Crispy Onions: Scatter store-bought crunchy fried onions on top before serving for a little crunch-factor!
How to Make French Onion Potatoes
Step 1: Prep the Vegetables and Cheese
Grab your mandoline slicer or your sharpest knife—it’s time to transform those potatoes and onions into gorgeous, thin coins (about ¼” thick). Even slices mean every piece bakes up soft and creamy, no undercooked spuds in sight. Freshly shred the Gruyere and sharp white cheddar; pre-shredded just can’t compare for meltiness or flavor.
Step 2: Make the Creamy Onion Cheese Sauce
Set a saucepan over medium heat. Melt the butter and whisk in the flour to make a smooth roux. Slowly add the milk, whisking constantly until slightly thickened. Stir in all the sharp white cheddar and most of the Gruyere (save a bit for topping). Now add salt, onion dip mix, minced dried onion, onion powder, and that lovely splash of Worcestershire. Keep whisking until the cheese has melted and your sauce is creamy, rich, and fragrant, like the best bowl of French onion soup ever—but cheesier.
Step 3: Assemble the Casserole
Preheat your oven to 350°F. Mist a casserole dish with cooking spray. Pour about a third of your luscious cheese sauce into the bottom. Now build layers: stack Yukon golds, russets, and onions in creative order for color and flavor variety. Arrange them vertically or in circles—whatever makes you happiest! Pour the rest of the cheese sauce over, making sure every nook and cranny gets blanketed. Sprinkle the reserved Gruyere on top for a gorgeous gratiné crust.
Step 4: Bake, Broil, and Serve
Cover your dish with foil and bake for about 45 minutes, until the potatoes are fork-tender and drenched in sauce. Crank the oven to broil, remove the foil, and broil 3-5 minutes—just long enough for a deeply golden, bubbling top. Finish with fresh chopped green onion or a sprig of rosemary for beauty and brightness. Bring your French Onion Potatoes to the table while piping hot and prepare for applause!
Pro Tips for Making French Onion Potatoes
- Mandoline Magic: For evenly cooked, meltingly tender potatoes in every bite, slice them as uniformly as possible. If using a mandoline, safety first—consider using a protective glove!
- Cheese, Freshly Shredded: Block cheese melts silkier than pre-shredded, giving your sauce the smoothest, richest finish.
- Sauce Consistency: Don’t rush your roux—let the sauce thicken to the texture of creamy gravy before assembling the casserole for best results.
- Dish Size Matters: If your potatoes are stacked too tightly, sauce may bubble over—opt for a roomy dish or set a tray underneath to catch any cheesy overflow.
How to Serve French Onion Potatoes
Garnishes
A flourish of green onion or fresh rosemary is all it takes to transform the top of your French Onion Potatoes into something beautiful. The herbal freshness cuts through the richness and adds a welcoming burst of color. If you love crunch, try a sprinkle of crispy fried shallots or onions right before serving!
Side Dishes
French Onion Potatoes are fabulously versatile. Pair them with anything from juicy roast chicken to steak, pork chops, or even a crisp green salad (that creamy richness loves something fresh and tangy on the side). Don’t be shy about serving them at brunch with eggs and ham—they shine at any time of day.
Creative Ways to Present
Presentation is half the fun! Try arranging the potato coins vertically in elegant spirals, ratatouille-style, for a dinner party wow-factor. Individual ramekins make for charming, personal servings, or serve from a rustic, bubbling casserole dish at the center of your table for a family-style, cozy meal. Either way, you’ll have a showstopper.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, lucky you! Store your French Onion Potatoes right in the baking dish, tightly covered with foil or plastic wrap, and keep in the fridge for up to 4 days. The flavors actually deepen and intensify as they sit, making for an amazing next-day lunch.
Freezing
Absolutely—French Onion Potatoes freeze like a dream. Wrap portions tightly or use a freezer-safe container, and stash them away for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
For best results, reheat in the oven (covered with foil) at 350°F until warmed through, then uncover to crisp up the top for a few minutes. Single portions can be microwaved, but you’ll lose the incredible crisp topping—so if you can, always opt for the oven!
FAQs
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Can I use just one type of potato for French Onion Potatoes?
Absolutely! If you only have russet or Yukon gold, use either one—just stick to the total amount by weight. Mixing them gives you a lovely textural contrast, but the dish will still be delicious with just one type.
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What can I substitute for Gruyere cheese?
If Gruyere isn’t available, Swiss, Emmental, or even fontina are excellent substitutes. Pick a cheese that melts smoothly and has a nutty, savory flavor for that French onion vibe.
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How do I prevent the cheese from sticking to the foil?
Lightly spray the underside of your foil with cooking spray before covering the casserole. This not only prevents sticking but also keeps the gooey cheese layer intact, right where you want it!
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Can French Onion Potatoes be made ahead of time?
Yes! Assemble them up to a day in advance, cover, and refrigerate. Let the dish sit at room temperature while you preheat the oven, then bake as usual for a fuss-free side ready whenever you are.
Final Thoughts
If you’re craving the best of all worlds—cheesy, creamy, savory, cozy—French Onion Potatoes have you covered. Every bite is pure comfort, perfect for holidays, dinner parties, or anytime you want to treat yourself to something truly special. Try them once and you’ll be dreaming about them long after the last spoonful!
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French Onion Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These French Onion Potatoes are a delicious twist on classic scalloped potatoes. Layers of thinly sliced potatoes and onions are smothered in a rich, cheesy onion sauce and baked to perfection. A comforting and flavorful side dish for any occasion.
Ingredients
Russet Potatoes:
4
Yukon Gold Potatoes:
5-6 (~1 lb)
White Onion:
1 medium sized
Butter:
2 tbsp
All-Purpose Flour:
2 tbsp
Milk:
1 cup (2% Fairlife)
Onion Dip Mix:
1 packet
Sharp White Cheddar Cheese (shredded):
1/2 cup
Gruyere Cheese (shredded):
1 block (6 oz)
Worcestershire Sauce:
1 tsp
Onion Powder:
1/2 tsp
Minced Dried Onion:
1 tsp
Green Onion or Fresh Rosemary:
For garnish
Instructions
- Prepare Ingredients: Finely slice all onions and potatoes into thin coins. If no mandoline, use a sharp knife. Slice evenly (~¼” thick).
- Shred Cheeses: Grate Gruyere and sharp white cheddar.
- Make Cheese Sauce: Heat pot, melt butter, whisk in flour and milk to make roux. Add in cheeses, salt, onion dip mix, onion powder, and Worcestershire sauce. Whisk until smooth.
- Assemble: Preheat oven. Layer ⅓ of cheese mixture in a greased casserole dish. Stack potatoes and onions, pour cheese sauce over, and top with remaining gruyere.
- Bake: Cover and bake at 350°F for 45 mins. Broil uncovered for 3-5 mins until golden.
- Garnish and Serve: Top with rosemary and green onion. Serve warm.
Notes
- If using a round dish, arrange potatoes in a circular pattern. For square or rectangle dishes, align in columns.
- Use a larger dish or split into two pans to prevent cheese overflow. Place a tray under for spillage.
- Spray foil with cooking spray to prevent cheese sticking. Store covered in the dish for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
