French Onion Potato Bake
Creamy, cheesy French Onion Potato Bake with tender layered potatoes and rich French onion flavors. An easy 5-ingredient comfort food side dish ready in 75 minutes.
Equipment
- 9x13-inch casserole dish
- Mandoline or sharp knife
- Large Mixing Bowl
- Aluminum foil
Ingredients
- 3 pounds russet potatoes peeled and sliced 1/4-inch thick
- 1 packet (1-ounce) French onion soup mix
- 1 cup sour cream full-fat
- 1 cup heavy cream or whipping cream
- 2 cups Gruyère cheese shredded, divided
- 2 tablespoons butter melted, for greasing
- 2 tablespoons fresh chives chopped, for garnish (optional)
- 1/4 teaspoon black pepper freshly ground, to taste
Instructions
- Preheat oven to 400°F. Grease a 9x13-inch casserole dish with melted butter or cooking spray.
- In a large bowl, whisk together sour cream, heavy cream, and French onion soup mix until smooth and well combined.
- Add sliced potatoes to the cream mixture and toss gently until every piece is evenly coated.
- Transfer half the coated potatoes to the prepared dish, spreading into an even layer. Sprinkle 1 cup cheese over this layer.
- Add remaining potatoes on top and spread evenly. Cover dish tightly with aluminum foil.
- Bake covered for 50-60 minutes until a fork easily pierces the center potatoes.
- Remove foil, sprinkle remaining 1 cup cheese on top, and bake uncovered for 10 more minutes until cheese is melted and lightly golden.
- Let rest for 10 minutes before serving. Garnish with fresh chives if desired.
Notes
- Use a mandoline for perfectly even potato slices
- Full-fat dairy creates the creamiest texture
- Can be assembled ahead and refrigerated up to 24 hours before baking
- Leftovers keep refrigerated for up to 4 days
- Check potato soup mix label for gluten-free if needed