Description
Creamy French Onion Potatoes capture the beloved flavors of classic French onion soup with rich, savory caramelized onions, thyme, and creamy, cheesy goodness nestled among tender sliced potatoes.
Ingredients
Scale
2 tablespoons Unsalted Butter
3 large Yellow Onions, thinly sliced
2 cloves Garlic, minced
1 teaspoon Fresh Thyme Leaves, finely chopped
½ teaspoon Salt, plus more to taste
¼ teaspoon Black Pepper, plus more to taste
1 cup Vegetable Broth
1 ½ cups Heavy Cream
3 pounds Yukon Gold Potatoes, peeled and thinly sliced
1 cup Shredded Gruyere Cheese
½ cup Grated Parmesan Cheese
Instructions
- Caramelize the Onions by melting butter in a skillet and cooking sliced onions for 30-45 minutes until golden brow
- Add minced garlic and thyme, cooking for 1-2 minutes until fragrant, then season with salt and pepper
- Deglaze the pan with vegetable broth, scraping up browned bits and simmering for 5 minutes
- Stir in heavy cream, simmering gently, then remove from heat and adjust seasonings
- Preheat oven to 375°F (190°C) and grease a baking dish
- Layer a third of the sliced potatoes, followed by a third of the onion cream mixture and a third of the cheeses
- Repeat layers two more times, finishing with a final layer of potatoes topped with remaining cream mixture and cheeses
- Cover tightly with foil and bake for 45 minutes, then remove foil and bake for an additional 20-30 minutes or until potatoes are tender and cheese is golde
- Let rest for 10-15 minutes before serving
Notes
Ensure onions are caramelized slowly for the best flavor.
Slice potatoes evenly for consistent cooking.
Resting after baking helps firm up the dish.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 100 mg