French Onion Potatoes
French onion potatoes are a rich, baked potato side dish inspired by classic French onion soup, made with caramelized onions, cream, and melted cheese.
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.
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