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
