This recipe is for a comforting and flavorful French Onion Potato Bake, a dish that beautifully marries the creamy tenderness of baked potatoes with the sweet and savory depth of caramelized onions, all brought together by a rich and often cheesy sauce. This bake takes inspiration from the classic French onion soup, incorporating its key flavor elements into a hearty and satisfying side dish or even a light main course. Thinly sliced potatoes are typically layered with slowly caramelized onions, which develop a deep golden color and a sweet, mellow flavor over time. The sauce that binds these components can vary but often includes beef or vegetable broth to echo the soup base, along with cream or milk for richness, and sometimes a touch of Dijon mustard for a subtle tang. Cheese, such as Gruyère or a sharp cheddar, is frequently incorporated, either layered throughout or melted on top during the final stage of baking, adding a gooey and savory element that complements the sweetness of the onions and the earthiness of the potatoes. Fresh thyme is a common herb used to enhance the aromatic profile, providing a classic French touch. The dish is assembled in a baking dish and baked until the potatoes are tender and the top is golden and bubbly, with the caramelized onions melting into the creamy sauce. French Onion Potato Bake is a wonderful way to elevate simple potatoes into a sophisticated and comforting dish, perfect for holiday gatherings, potlucks, or a special family meal. The image shows a rectangular white baking dish filled with a bubbling, golden-brown potato bake. Slices of potatoes are visible throughout, interspersed with softened, caramelized onions that have a translucent appearance. Fresh green herbs, likely thyme, are sprinkled on top. The dish appears creamy and rich, with some browned edges, indicative of a baked gratin-style preparation.
The texture of French Onion Potato Bake is a delightful combination of the tender, creamy slices of baked potato and the soft, almost melting texture of the caramelized onions, all bound together by a smooth and often cheesy sauce. The top may have a slightly browned and bubbly crust.
The flavor profile is rich and savory, with the natural sweetness of the deeply caramelized onions being a prominent note, complemented by the earthy taste of the potatoes and the creamy, often cheesy sauce. The broth adds depth, and the thyme provides a subtle, fragrant herbal undertone.
French Onion Potato Bake is a comforting and flavorful dish that transforms simple potatoes and onions into an elegant and satisfying side or light main course.
The preparation involves thinly slicing potatoes, slowly caramelizing onions, layering them in a baking dish with a creamy sauce (often including cheese and broth), and baking until tender and golden.
Ingredients:
- 2 pounds Yukon Gold or other waxy potatoes, peeled and thinly sliced (about ⅛ inch thick)
- 3 large yellow onions, thinly sliced
- 2 tablespoons olive oil or butter, plus more for greasing the dish
- 2 cloves garlic, minced (optional)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 ½ cups beef or vegetable broth
- ½ cup heavy cream or milk
- 1 tablespoon Dijon mustard (optional)
- 1 cup shredded Gruyère cheese or sharp cheddar cheese (or a combination)
Equipment:
- Large skillet or Dutch oven
- Cutting board
- Sharp knife or mandoline slicer
- Measuring cups and spoons
- 9×13 inch baking dish or similar size
- Whisk
Instructions:
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar oven-safe dish with butter or oil.
- Caramelize the Onions: Heat the olive oil or butter in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown, soft, and sweet. This slow caramelization is key to the flavor of the dish. If using garlic, add it during the last 5 minutes of cooking the onions. Stir in the fresh thyme (or dried thyme) during the last minute of cooking. Season with salt and pepper to taste.
- Prepare the Potatoes: While the onions are caramelizing, peel and thinly slice the potatoes. A mandoline slicer can be helpful for achieving uniform thickness. Rinse the potato slices under cold water and pat them dry to remove excess starch.
- Make the Sauce: In a separate bowl or directly in the skillet with the caramelized onions (if there’s enough liquid), whisk together the beef or vegetable broth, heavy cream or milk, and Dijon mustard (if using). Season with a little more salt and pepper if needed.
- Layer the Potatoes and Onions: Arrange a layer of the thinly sliced potatoes in the bottom of the prepared baking dish, slightly overlapping the slices. Spread about half of the caramelized onions evenly over the potatoes. Pour about one-third of the sauce over the onions and potatoes.
- Add Cheese (Optional): Sprinkle about one-third of the shredded cheese over the onion layer.
- Repeat Layers: Add another layer of sliced potatoes, followed by the remaining caramelized onions and another one-third of the sauce. Sprinkle another one-third of the cheese over the onions.
- Final Potato Layer and Sauce: Top with the remaining sliced potatoes and pour the remaining sauce evenly over the top.
- Top with Remaining Cheese: Sprinkle the remaining shredded cheese evenly over the top layer of potatoes.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Rest and Serve: Let the French Onion Potato Bake rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. Garnish with extra fresh thyme, if desired.
Enjoy this comforting and flavorful French Onion Potato Bake as a side dish or a light vegetarian main course!