French Onion Potatoes
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.
Servings: 10
Calories: 197kcal
Equipment
- Baking Dish 10x10 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
- ½ cup shredded sharp white cheddar
- 1 6 oz block gruyere cheese, shredded I love the Emmi brand
- 1 tsp Worcestershire sauce
- ½ 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 (~¼" 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 ~¼ 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 ⅓ 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!
Video
Notes
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.
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 place a tray under the dish in the oven to catch any spillage if necessary.
Tip: spray the foil with cooking spray to prevent the cheese from sticking to the top of the foil.
Store your potatoes right in the baking dish covered with foil or plastic wrap for up to 4 days. Freeze for up to 3 months.
Nutrition
Serving: 1 serving | Calories: 197kcal | Carbohydrates: 23g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 415mg | Potassium: 225mg | Fiber: 2g | Sugar: 2g