Hey there! So, I’ve got this French Onion Potato Bake recipe that I swear is like a warm hug in a dish. I remember the first time I made it—I’d just moved into my new apartment and wanted to have a fancy feast night. Well, ‘fancy’ considering my student budget at the time. This dish was the star of the evening and, honestly, it’s been a regular in my kitchen ever since. It’s cheesy, it’s comforting, and best of all, it’s not too fussy to make. Oh, and fair warning: it might just become your favorite too!
Why You’ll Love This
I make this whenever I need a sure-fire hit (like when my mother-in-law visits!). It’s one of those dishes that makes everyone in my family go a little nutty. There’s just something magical about the combination of caramelized onions and cheesy potatoes. And yes, I’ve had to figure out how to keep sneaky fingers out of the dish before it’s served.
Ingredients List
- 5 large potatoes, peeled and thinly sliced (I sometimes leave the skin on if I’m feeling lazy)
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 cup grated Gruyère cheese (Cheddar works in a pinch!)
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme (optional, but it adds a nice touch)
Directions
- Preheat your oven to 350°F (175°C). Grab your favorite baking dish (mine’s seen better days but it does the job).
- In a large skillet, melt the butter over medium heat and add the onions. Cook until they’re golden and caramelized—about 15 minutes. This is where I usually sneak a taste because, why not?
- Layer half of the potatoes in the baking dish. Sprinkle with half of the cheese, then half of the onions.
- Repeat the layers with the remaining potatoes, cheese, and onions. Pour the cream over the top and sprinkle with salt, pepper, and thyme.
- Bake for about 1 hour, or until the potatoes are tender and the top is golden and bubbly. Don’t worry if it looks a bit weird at this stage—it always does!
Notes
Don’t skimp on the cheese; I learned that the hard way. Also, I find it cooks more evenly when the potatoes are sliced super thin, almost like paper.
Variations
Once, I tried adding bacon bits—divine! But I’ll admit, adding mushrooms didn’t quite hit the mark for me. Maybe you’ll have better luck.
Equipment
If you don’t have a mandoline slicer, no worries; just use a sharp knife. It’s a bit of elbow grease but it works!
Storage Information
Honestly, in my house, it never lasts more than a day! But if it does, just cover it and pop it in the fridge for up to 3 days.
Serving Suggestions
I usually serve this with a simple green salad, but my little one loves it with a side of crusty bread to mop up all the goodness.
Pro Tips
Once, I tried to rush the caramelization step and regretted it. Patience here really pays off in flavor.
FAQ
Can I make this ahead of time? Sure can! I usually prepare it up to the baking step, then refrigerate it and bake it fresh when needed.
What if I don’t have Gruyère cheese? No worries—use any melting cheese you like. Cheddar is a personal fave of mine.
Does it freeze well? Honestly, not really. The potatoes can get a bit mushy, but if you must, just reheat it thoroughly in the oven.