Thinly sliced potatoes, smothered in a French Onion mixture coated with plenty of cheese and baked to perfection. Onion soup meets scalloped potatoes in this French Onion Potatoes recipe, for a dish you’ll want over mashed potatoes any day.
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About these Potatoes
We all love French Onion Soup and we all love Scalloped Potatoes. Put them together in this savory, French Onion Potatoes recipe for a dish that will knock your socks off.
French Onion Potatoes starts with thinly sliced Russet and Yukon Gold potatoes, arranged side by side in a casserole dip to let the creamy, savory, delicious French Onion mixture seep between each slice.
The result is an irresistible potato casserole-like dish that melts in your mouth. Serve these as an alternative to mashed potatoes at Thanksgiving or as a side to your Christmas dinner. It's less effort than peeling and mashing tons of potatoes and is a recipe that will be crowd pleasing for sure.
This isn't the only APOP side dish you'll love. Also try these Smashed Baked Potatoes, these Parmesan Carrot Fries, or Roasted Sweet Potato Fries too!
Recipe Ingredients
- Potatoes - We use Russet Potatoes which have darker skin providing a good texture in the dish, as well as Yukon Gold which are buttery and slightly sweet creating perfect canvas for the French Onion flavors.
- Onion Dip Mix - This is an easy way to pack in that French Onion taste with minimal effort.
- Cheese - We'll use mozzarella which is a good cheese for melting and Gruyere Cheese, which is the traditional cheese served on top of French Onion Soup.
- Lite Mayo and Salted Butter - Adds richness to the dish.
- Worcestershire Sauce - Commonly added to French Onion Soup. It gives the dish that beef brothy flavor.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F. Start by preparing the ingredients: Finely slice all of the potatoes into thin coins. Russet and Yukon Gold Potatoes are naturally softer, making their cook time faster and easier to cut. Cut the white onion into coins as well. Use a cheese grater to freshly shred the Gruyere Cheese. Cut the green onion into small pieces with kitchen shears.
2. Then, spray a baking dish with cooking spray. Line the potato coins vertically in the dish leaning against one another. Evenly distribute the onions between the potatoes. You want there to be space in between the potatoes so the cheese sauce can seep in.
If you’re using a round baking dish, arrange the potatoes in a circular fashion as you would ratatouille. If you’re using a square or rectangle baking dish, align in columns.
3. Heat a sauce pan to medium heat. Add butter and whisk until it starts to melt. Then add in flour and keep whisking until it’s absorbed. Pour in milk and whisk again until no lumps remain and the mixture starts to thicken. Add in Onion Dip Mix, diced green onion, shredded mozzarella, lite mayo, worcestershire sauce, onion powder, dried onion, and ½ of the shredded gruyere cheese. Whisk together until the texture is like a creamy gravy.
4. Pour the onion cheese sauce over the sliced potatoes and onions letting it seep between the layers. Cover the dish with foil and bake for 1 hour. Remove the foil from the potatoes and add the remaining ½ cup of shredded gruyere cheese. Recover with foil, and bake for another 30 minutes. The potatoes are done when you can easily poke them with a fork.
Garnish with more green onion, salt + pepper, and serve hot!
Storing, Freezing, and Reheating
Store your potatoes right in the baking dish covered with foil or plastic wrap for up to 4 days. You can also store in a tupperware if the dish is too big to fit in the fridge.
Reheat in the microwave for ~60 seconds until heated throughout. You can also put the entire dish back into the oven at 300°F for approximately 10 minutes. This is a great option if you’d like to make ahead for a holiday meal.
French Onion Potatoes can also be frozen. Let the potatoes cool then wrap the baking dish tightly with plastic wrap followed by a layer of foil. Freeze for up to 3 months.
Recipe FAQs
Use Yukon Gold potatoes and Russet. These are the larger white potato varieties and the combination of both gives a nice variety of texture in the dish, specifically when it comes to the skin. Avoid fingerling or petite potatoes. You won’t be able to cut them to the right shape for this dish.
Although it would definitely change the flavors of the dish, you could also use sweet potatoes. It would result in a dish with a flavor profile similar to my Savory Mashed Sweet Potatoes.
You can purchase Onion Dip Mix from Amazon, but it's also available at most grocery stores. Find in the dressing aisle near the ranch dip mix and/or the seasoning aisle next to the other pre-mixed seasonings.
Make sure your pan is large enough. If you have a small casserole dish and everything is jammed into it, the cheese may bubble over the edges and into the oven. We don’t want that. Use a larger dish or split into two baking pans. You can also place a baking sheet under the dish in the oven to catch any spillage if necessary.
More Recipes You'll Love
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Recipe
French Onion Potatoes
Equipment
- Baking Dish 8x8 square or 9" circle
- Knife
- Cutting Board
- sauce pan
- Whisk
- measuring cups / spoons
- Kitchen shears
- Tinfoil
Ingredients
- 2 Russet potatoes
- 1 lbs Yukon Gold potaotes
- 1 small white onino
- 1 packet onion dip mix
- 2 tbsp green onion, diced
- ½ cup shredded mozzarella
- 1 cup shredded gruyere cheese, divided
- 1 tbsp salted butter
- 2 tbsp all purpose flour
- 1 cup unsweetened almond milk, or any other milk
- 1 tbsp lite mayo
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- 1 tsp minced dried onion
Instructions
- Preheat the oven to 350°F.
- Start by preparing the ingredients: Finely slice all of the potatoes into thin coins. Russet and Yukon Gold Potatoes are naturally softer, making their cook time faster and easier to cut. Cut the white onion into coins as well. Use a cheese grater to freshly shred the Gruyere Cheese. Cut the green onion into small pieces with kitchen shears.
- Then, spray a baking dish with cooking spray. Line the potato coins vertically in the dish leaning against one another. Evenly distribute the onions between the potatoes. You want there to be space in between the potatoes so the cheese sauce can seep in.
- Heat a sauce pan to medium heat. Add butter and whisk until it starts to melt. Then add in flour and keep whisking until it’s absorbed. Pour in milk and whisk again until no lumps remain and the mixture starts to thicken. Add in Onion Dip Mix, diced green onion, shredded mozzarella, lite mayo, worcestershire sauce, onion powder, dried onion, and ½ of the shredded gruyere cheese. Whisk together until the texture is like a creamy gravy.
- Pour the onion cheese sauce over the sliced potatoes and onions letting it seep between the layers. Cover the dish with foil and bake for 1 hour. Remove the foil from the potatoes and add the remaining ½ cup of shredded gruyere cheese. Recover with foil, and bake for another 30 minutes. The potatoes are done when you can easily poke them with a fork.
- Garnish with more green onion, salt + pepper, and serve hot!
Nutrition
Notes
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If you're using MyFitnessPal, search 'A Paige Of Positivity' and find FRENCH ONION POTATOES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
These are SO flavorful and simple to make! I love the onion flavor throughout.
Sydney Van Acker says
Okay yum! Definitely making these for thanksgiving this year