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.
Cheesy, Onion Au Gratin 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. If you love the French Onion flavor, also check out this French Onion Rice!
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.
- 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. Start by preparing the ingredients: Finely slice all of the onion and potatoes into thin coins using a mandoline. If you do not have a mandoline, use a sharp knife and cutting board. Slice the potatoes and onions in even thickness (~1/4″ thick).
Use a cheese grater to freshly shred the Gruyere and sharp white cheddar.
2. Heat a sauce pot to medium heat. Add the butter and whisk until melted. Pour in the flour and milk. Whisk until a roux is created.
3. Add in the all of the sharp white cheddar cheese and almost all of the gruyere (save ~1/4 cup for topping). Pour in the salt, onion dip mix, minced dried onion, onion powder, and worcestershire sauce.
4. Whisk until the cheese has melted and it’s a smooth cheesy, onion sauce (the texture should be like a creamy gravy).
5. Preheat the oven to 350°F. Spray the casserole dish with cooking spray and add 1/3 of the cheese mixture to the bottom of the pan.
6. Assemble the coined potatoes and onions into the casserole dish. I like to take a few Yukon potatoes, a few onions, and a few russet potatoes coins and stack them in the same order, creating variety throughout the dish.
7. Pour the onion cheese sauce over the sliced potatoes and onions, letting it seep between the layers. Use a rubber spatula to spread the cheese all over the potatoes / between the layers. Add the remaining shredded gruyere cheese on top. Cover the dish with foil and bake for 45 minutes.
8. Cover the dish with foil and bake for 45 minutes. The potatoes are done when you can easily poke them with a fork. Garnish with fresh rosemary sprigs and green onion. Serve warm!
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.
other recipes that are perfect for Thanksgiving…
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.
Serving suggestions
The perfect pairings: make this Honey Glazed Christmas Chicken and Warm Brussel Sprout Salad with Bacon. All three recipes are great compliments of each other!
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
French Onion Potatoes
Equipment
- Baking Dish 10×10 square
- cheese grater
- Mandoline
- Knife
- Cutting Board
- sauce pan
- Whisk
- measuring cups / spoons
- Tinfoil
Ingredients
- 4 Russet potatoes
- 5-6 Yukon Gold potaotes, ~1 lb
- 1 white onion, medium sized
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cup milk, I used 2% Fairlife
- 1 packet onion dip mix
- 1/2 cup shredded sharp white cheddar
- 1 6 oz block gruyere cheese, shredded , I love the Emmi brand
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
- 1 tsp salt
- 1 tsp minced dried onion
- green onion or fresh rosemary, for garnish
Instructions
- Start by preparing the ingredients: Finely slice all of the onion and potatoes into thin coins using a mandoline. If you do not have a mandoline, use a sharp knife and cutting board. Slice the potatoes and onions in even thickness (~1/4" thick).
- Use a cheese grater to freshly shred the Gruyere and sharp white cheddar.
- Heat a sauce pot to medium heat. Add the butter and whisk until melted. Pour in the flour and milk. Whisk until a roux is created.
- Add in the all of the sharp white cheddar cheese and almost all of the gruyere (save ~1/4 cup for topping). Pour in the salt, onion dip mix, minced dried onion, onion powder, and worcestershire sauce.
- Whisk until the cheese has melted and it's a smooth cheesy, onion sauce (the texture should be like a creamy gravy).
- Preheat the oven to 350°F. Spray the casserole dish with cooking spray and add 1/3 of the cheese mixture to the bottom of the pan.
- Assemble the coined potatoes and onions into the casserole dish. I like to take a few yukon potatoes, a few onions, and a few russet potatoes coins and stack them in the same order, creating variety throughout the dish.
- Pour the onion cheese sauce over the sliced potatoes and onions, letting it seep between the layers. Use a rubber spatula to spread the cheese all over the potatoes / between the layers. Add the remaining shredded gruyere cheese on top.
- Cover the dish with foil and bake for 45 minutes. The potatoes are done when you can easily poke them with a fork. Turn the oven to broil, remove the tinfoil, and broil the potatoes for 3-5 minutes or until the top is golden brown.
- Garnish with fresh rosemary sprigs and green onion. Serve warm!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
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!
These are SO flavorful and simple to make! I love the onion flavor throughout.
Okay yum! Definitely making these for thanksgiving this year
This is such a great recipe! The whole family loved these potatoes.
My husband says potatoes are a waste of calories. Until now. These are FABULOUS! Make again and again!
I don’t really ever gravitate to potatoes but I could eat these for every meal.
5 plus stars!!!
Hi!
A little confusion- when is the onion dip mix added? And it says to cook 45 mins, twice.
Hi Athena! Add the onion dip mix with the additional seasonings (see updated step four). Thanks!
My family loved this. It’s going in the rotation for sure. It’s also a beautiful presentation so it’s great for company. I didn’t add the additional tsp of salt as for my tastes onion soup is salty enough.