French onion potatoes are a rich, baked potato side dish inspired by classic French onion soup, made with caramelized onions, cream, and melted cheese. This recipe layers thinly sliced potatoes with a savory onion cream sauce for a comforting, oven-baked dish.
A Quick Look at the Recipe
✅ Recipe Name: French Onion Potatoes
🕒 Ready In: ~1 hour 15 minutes
👪 Serves: 6 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Russet potatoes, onions, heavy cream, mozzarella cheese
📖 Dietary Info: Gluten-free; vegetarian
👌 Difficulty: Medium - caramelize onions and bake
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Slowly caramelizing the onions builds deep flavor, while red wine and cream create a smooth, savory sauce that coats every layer of potatoes. Baking everything together allows the potatoes to turn tender as the top becomes golden and bubbly.
If you enjoy easy potato dishes like this, you might also like our Twice Baked Sweet Potatoes, Loaded Potato Salad, or Scalloped Potatoes. These sides pair well with roasted meats, chicken, or holiday-style dinners.
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Why You'll Love French Onion Potatoes:
Deep, Savory Flavor: Slowly caramelized onions, garlic, and thyme create rich French onion flavor in every bite.
Creamy, Tender Potatoes: Thinly sliced potatoes bake up soft and creamy as they absorb the onion cream sauce.
Comforting and Filling: This dish is hearty enough to serve as a standout side for dinner.
Golden, Cheesy Top: Melted mozzarella creates a bubbly, lightly browned topping that finishes the dish perfectly.
Great for Make-Ahead Meals: Can be assembled in advance and baked when ready to serve.
Key Ingredients:
- russet potatoes. Their starchy texture makes them perfect for soaking up the creamy sauce. You can also use Yukon Golds for a slightly richer bite.
- onions. Yellow or sweet onions work best for caramelizing. Slice them thin for even cooking and deep flavor.
- red wine. Adds depth and a hint of acidity to balance the richness. Use a dry red like Cabernet or Merlot. You can substitute beef broth if needed.
- mozzarella cheese. Melts smoothly into the cream for a gooey, comforting finish. You can also add a sprinkle of Gruyère or parmesan for extra flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use Yukon Gold Potatoes: Swap russets for Yukon Golds for a creamier texture while still holding their shape when baked upright.
- Change the Cheese: Replace mozzarella with gruyère, provolone, or Swiss for a stronger French onion flavor.
- Skip the Wine: Omit the red wine and use a splash of beef or vegetable broth instead; reduce slightly longer to concentrate flavor.
- Add Fresh Herbs: Tuck small thyme sprigs or a sprinkle of fresh thyme leaves between the potato slices before baking.
- Make It Lighter: Use half-and-half in place of heavy cream, but keep the bake covered longer so the potatoes soften fully.
How to Make French Onion Potatoes:
- Preheat the oven to 375°F and lightly grease a shallow oval or 9×13-inch baking dish.
- In a large skillet over medium heat, melt the butter and add the sliced onions. Cook slowly for 15-20 minutes, stirring occasionally, until deeply caramelized and soft.
- Add the minced garlic and dried thyme to the onions and cook for 1-2 minutes until fragrant. Pour in the red wine and simmer for 5-7 minutes, until reduced by about half.
- Stir in the heavy cream and season with salt and pepper. Let the mixture simmer gently for 3-5 minutes, until slightly thickened, then remove from heat.
- Slice the potatoes into very thin rounds (about ⅛-inch thick).
- Arrange the potato slices upright in the prepared baking dish, standing them on edge and packing them tightly in rows.
- Spoon the onion cream mixture evenly over the potatoes, gently separating the slices so the onions and sauce fall between the upright rounds.
- Sprinkle the mozzarella evenly over the top, allowing it to melt down between the potato slices.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the potatoes are tender and the top is lightly golden and bubbly.
Recipe Notes & Tips:
- Slice Potatoes Very Thin: Aim for about ⅛-inch thick slices so the potatoes cook evenly when arranged upright. A mandoline works best for consistent thickness.
- Pack the Potatoes Tightly: Standing the slices on edge and packing them closely helps them hold their upright shape during baking.
- Work the Sauce Between Slices: Use a spoon to gently separate the potato rounds so the onion cream sauce and onions settle between them.
- Cover for the First Bake: Covering with foil allows the potatoes to steam and soften without browning too quickly.
- Rest Before Serving: Letting the dish rest for 5-10 minutes helps the sauce thicken slightly and keeps the upright potatoes in place when serving.
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How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Freezer: Not recommended, as the cream sauce may separate and the potatoes can become watery once thawed.
Make ahead: You can caramelize the onions and slice the potatoes up to 2 days in advance. Store both in separate containers in the refrigerator until ready to assemble and bake.
French Onion Potatoes FAQs:
Russet or Yukon Gold potatoes work best for French onion potatoes because they soften well while holding their shape. Slicing them thinly helps ensure they cook through when baked upright.
French onion potatoes can be assembled a few hours ahead of time and refrigerated before baking. Let the dish sit at room temperature for about 20 minutes before baking for even cooking.
French onion potatoes are done when a knife slides easily through the center and the sauce is bubbling around the edges. The top should be lightly golden after the foil is removed.
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French Onion Potatoes
Ingredients
- 1 pound russet potatoes
- 1 tablespoon butter
- 2 onions, sliced
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- 1 cup red wine
- 2 cups heavy cream
- 1 cup mozzarella cheese
Instructions
- Preheat your oven to 375°F and lightly grease a 9x13 baking dish.
- In a large skillet over medium heat, melt the butter. Add the sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until golden and caramelized. Add the garlic and thyme and cook for another 1-2 minutes.
- Pour in the red wine and simmer until reduced by half, about 5-7 minutes.
- Stir in the heavy cream and let it gently simmer for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
- Meanwhile, slice the potatoes into thin rounds (about ⅛ inch thick). Layer half of the potatoes into the prepared dish.
- Pour half of the onion cream mixture over the potatoes and sprinkle with half the mozzarella. Repeat with the remaining potatoes, sauce, and cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake another 15-20 minutes, or until the top is bubbly and golden brown and the potatoes are tender.
Nutrition
Notes
- Slice Potatoes Very Thin: Aim for about ⅛-inch thick slices so the potatoes cook evenly when arranged upright. A mandoline works best for consistent thickness.
- Pack the Potatoes Tightly: Standing the slices on edge and packing them closely helps them hold their upright shape during baking.
- Work the Sauce Between Slices: Use a spoon to gently separate the potato rounds so the onion cream sauce and onions settle between them.
- Cover for the First Bake: Covering with foil allows the potatoes to steam and soften without browning too quickly.
- Rest Before Serving: Letting the dish rest for 5-10 minutes helps the sauce thicken slightly and keeps the upright potatoes in place when serving.
Jake P. says
If you love onions as much as i do you will love this recipe. We like to eat this with chicken dinners.