French Onion Potatoes
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5.0
192 reviews
Excellent
French Onion Potatoes
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Thinly sliced potatoes, smothered in a French Onion mixture coated with plenty of cheese and baked to perfection. Onion soup meets scalloped potatoes in this French Onion Potatoes recipe, for a dish you’ll want over mashed potatoes any day.
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Ingredients
- 4 Russet potatoes
- 5-6 Yukon Gold potaotes ~1 lb
- 1 white onion medium sized
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cup milk I used 2% Fairlife
- 1 packet onion dip mix
- ½ cup shredded sharp white cheddar
- 1 oz block gruyere cheese, shredded I love the Emmi brand
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- 1 tsp salt
- 1 tsp minced dried onion
- green onion or fresh rosemary for garnish
Instructions
- Start by preparing the ingredients: Finely slice all of the onion and potatoes into thin coins using a mandoline. If you do not have a mandoline, use a sharp knife and cutting board. Slice the potatoes and onions in even thickness (~¼" thick).
- Use a cheese grater to freshly shred the Gruyere and sharp white cheddar.
- Heat a sauce pot to medium heat. Add the butter and whisk until melted. Pour in the flour and milk. Whisk until a roux is created.
- Add in the all of the sharp white cheddar cheese and almost all of the gruyere (save ~¼ cup for topping). Pour in the salt, onion dip mix, minced dried onion, onion powder, and worcestershire sauce.
- Whisk until the cheese has melted and it's a smooth cheesy, onion sauce (the texture should be like a creamy gravy).
- Preheat the oven to 350°F. Spray the casserole dish with cooking spray and add ⅓ of the cheese mixture to the bottom of the pan.
- Assemble the coined potatoes and onions into the casserole dish. I like to take a few yukon potatoes, a few onions, and a few russet potatoes coins and stack them in the same order, creating variety throughout the dish.
- Pour the onion cheese sauce over the sliced potatoes and onions, letting it seep between the layers. Use a rubber spatula to spread the cheese all over the potatoes / between the layers. Add the remaining shredded gruyere cheese on top.
- Cover the dish with foil and bake for 45 minutes. The potatoes are done when you can easily poke them with a fork. Turn the oven to broil, remove the tinfoil, and broil the potatoes for 3-5 minutes or until the top is golden brown.
- Garnish with fresh rosemary sprigs and green onion. Serve warm!
Notes
- If you’re using a round baking dish, arrange the potatoes in a circular fashion as you would ratatouille. If you’re using a square or rectangle baking dish, align in columns.
- If you’re using a round baking dish, arrange the potatoes in a circular fashion as you would ratatouille. If you’re using a square or rectangle baking dish, align in columns.
- If you have a small casserole dish and everything is jammed into it, the cheese may bubble over the edges and into the oven. We don’t want that. Use a larger dish or split into two baking pans. You can place a tray under the dish in the oven to catch any spillage if necessary.
- you have a small casserole dish and everything is jammed into it, the cheese may bubble over the edges and into the oven. We don’t want that. Use a larger dish or split into two baking pans. You can place a tray under the dish in the oven to catch any spillage if necessary.
- Tip: spray the foil with cooking spray to prevent the cheese from sticking to the top of the foil.
- Store your potatoes right in the baking dish covered with foil or plastic wrap for up to 4 days. Freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1 serving
Calories
197kcal
(10%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
24mg
(8%)
Sodium
415mg
(17%)
Potassium
225mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 197kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 415mg | 17% |
| Potassium | 225mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
192 reviews
Excellent
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