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French Onion Soup Potatoes Recipe

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4.3 from 32 reviews

French Onion Soup Potatoes is a comforting twist on the classic French onion soup, featuring thinly sliced gold potatoes layered with sweet caramelized onions, fresh thyme, and a creamy mixture of milk and heavy cream, all topped with a blend of Gruyere, white cheddar, and Parmesan cheeses. Baked until golden and bubbly, this dish is perfect for holiday dinners or cozy weeknight sides.

Ingredients

For the Caramelized Onions:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 5 medium yellow onions, peeled and sliced thin
  • 1 tbsp thyme leaves, roughly chopped
  • 2 cloves fresh garlic, finely minced
  • 1/4 cup dry white wine
  • 1/3 cup beef broth
  • Salt and pepper, to taste

For the Potato Layers:

  • 2 1/2 lbs gold potatoes, peeled and sliced thin on a mandolin
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 tsp nutmeg (implied from instructions)
  • Salt and pepper, to taste

For the Cheese Topping:

  • 1 cup Gruyere cheese, hand grated
  • 1 cup white cheddar cheese, hand grated
  • 1/4 cup Parmesan cheese, hand grated

Instructions

  1. Caramelize the Onions: Heat olive oil and butter in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, until softened and caramelized, about 10 minutes. Stir in thyme, minced garlic, salt, and pepper. Deglaze the pan with white wine and cook for 5 minutes. Add beef broth and simmer until most liquid evaporates.
  2. Preheat Oven and Prepare Dish: Preheat oven to 350℉. Grease a 9×13-inch casserole dish with butter or nonstick spray. Peel and slice potatoes into 1/8-inch thick slices using a mandolin.
  3. Mix Cream Mixture: In a bowl, whisk together heavy cream, whole milk, and nutmeg.
  4. Assemble Layers: Spread one-third of the sliced potatoes evenly on the bottom of the prepared dish. Season with salt and pepper. Pour one-third of the cream mixture over the potatoes. Sprinkle one-third of the caramelized onions and one-third of the Gruyere and white cheddar cheese blend. Repeat this layering two more times, reserving some cheese for topping.
  5. Bake Covered: Cover the dish tightly with foil and bake at 350℉ for 1 hour and 15 minutes, or until potatoes are fork-tender.
  6. Bake Uncovered with Cheese: Remove foil and sprinkle remaining cheese including Parmesan over the top. Return the dish to the oven and bake uncovered for an additional 20 minutes, until the top is golden brown and bubbly.
  7. Rest and Serve: Let the potato casserole rest for 5-10 minutes before slicing and serving to allow it to set and enhance flavors.

Notes

  • Using a mandolin ensures uniformly thin potato slices for even cooking.
  • Deglazing the onions with white wine adds depth of flavor but can be omitted if desired.
  • For a vegetarian version, substitute beef broth with vegetable broth.
  • Resting the dish before serving helps the layers hold together better.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for best texture.

Find it online: https://flavorspath.com/french-onion-soup-potatoes-recipe/