French Onion Potatoes
These French Onion Potatoes have been a staple side dish to any dinner. But instead of the usual use of packet soup for flavor, this recipe uses fresh ingredients that taste even better!
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Layers of potatoes, onions and cheese- brought together by a flavorful creamy sauce. These potatoes go great with anything!
Why You’ll Love This Recipe:
Savory and indulgent: Creamy potatoes meet rich, caramelized onions in a dish inspired by classic French onion soup.
Layers of flavor: Garlic, thyme, and red wine add depth to every bite.
Comfort food favorite: Cream, cheese, and tender potatoes make this a crowd-pleasing side for holidays or cozy dinners.
Versatile pairing: Pairs perfectly with roasted meats, chicken, or even a crisp green salad.
Make-ahead friendly: You can prep the onions and potatoes in advance for easy assembly later.
Ingredients to Make French Onion Potatoes:
- 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.
- butter. Helps caramelize the onions and adds richness to the dish.
- onions. Yellow or sweet onions work best for caramelizing. Slice them thin for even cooking and deep flavor.
- garlic. Adds an aromatic base, use fresh for the best taste.
- dried thyme. Brings an earthy, herby note that complements the onions and cream.
- 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.
- heavy cream. Makes the sauce silky and decadent. Don’t substitute with milk, it won’t thicken properly.
- 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.
How to Make French Onion Potatoes:
- Preheat your oven to 375°F and lightly grease a 9×13 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.
Recipe Notes & Tips:
- Slice evenly: Use a mandoline or sharp knife to cut the potatoes into thin, uniform slices so they cook at the same rate.
- Caramelize slowly: Don’t rush the onions, cook them low and slow until deep golden brown for the best flavor.
- Wine alternative: A dry red wine like Merlot adds depth, but you can use beef broth instead for an alcohol-free version.
- Cheese variation: Mozzarella keeps it mild and creamy, but Gruyère or parmesan adds a more classic French onion flavor.
- Loosen thick sauce: If the cream sauce reduces too much, stir in a splash of extra cream or broth before assembling.
- Rest before serving: Let the casserole sit for 10 minutes after baking so it sets and slices cleanly.
- Prep ahead: Caramelize the onions and slice the potatoes a day in advance to save time on busy days.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
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.
FAQs:
Beef broth is a great substitute. It still gives a rich flavor without the alcohol.
Yes, Yukon Golds or even red potatoes will work. Just be sure to slice them thinly.
The potatoes should be tender when pierced with a fork, and the top should be bubbly and golden.
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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 9×13 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 evenly: Use a mandoline or sharp knife to cut the potatoes into thin, uniform slices so they cook at the same rate.
- Caramelize slowly: Don’t rush the onions, cook them low and slow until deep golden brown for the best flavor.
- Wine alternative: A dry red wine like Merlot adds depth, but you can use beef broth instead for an alcohol-free version.
- Cheese variation: Mozzarella keeps it mild and creamy, but Gruyère or parmesan adds a more classic French onion flavor.
- Loosen thick sauce: If the cream sauce reduces too much, stir in a splash of extra cream or broth before assembling.
- Rest before serving: Let the casserole sit for 10 minutes after baking so it sets and slices cleanly.
- Prep ahead: Caramelize the onions and slice the potatoes a day in advance to save time on busy days.
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