This potato bake borrows the savory onion, thyme and Gruyère profile of French onion soup and turns it into a sliceable, deeply browned side dish.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Servings: 8
Ingredients
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 pounds Yukon Gold potatoes, sliced 1/8 inch thick
- 1 cup low-sodium beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups shredded Gruyère
- 1/2 cup shredded mozzarella
How to Make Loaded French Onion Potato Bake
- Heat the oven to 375°F. Butter a 2 1/2-quart baking dish.
- Melt butter in a large skillet over medium-low heat. Add onions and 1/4 teaspoon salt. Cook 25 to 30 minutes, stirring often, until deeply golden. Stir in thyme.
- Whisk broth, cream, Worcestershire, remaining salt and pepper.
- Layer half the potatoes in the dish, followed by half the onions and one-third of the cheese. Repeat with remaining potatoes and onions. Pour the broth mixture evenly over the top and finish with remaining cheese.
- Cover tightly with foil and bake 45 minutes. Uncover and bake 20 to 30 minutes more, until potatoes are tender and the top is browned. Rest 15 minutes before serving.
Recipe Tips
- A mandoline makes uniformly thin potato slices, but use the hand guard and follow the manufacturer safety instructions.
- Yukon Gold potatoes hold their shape while becoming creamy.
- Letting the bake rest is essential for clean slices.
Storage and Reheating
Refrigerate up to 4 days. Reheat covered at 350°F until hot, then uncover briefly to re-crisp the top.
Frequently Asked Questions
Can I use vegetable broth?
Yes. Vegetable broth makes a lighter vegetarian version; add a teaspoon of soy sauce if you want more savory depth.
Can I assemble it ahead?
Yes. Assemble up to 8 hours ahead, cover and refrigerate. Add 10 to 15 minutes to the covered bake time if it goes into the oven cold.
Yummy Original recipe developed for Yummy.info.
