French Onion Potatoes
User Reviews
5
French Onion Potatoes
Description
This recipe involves slicing potatoes and onions into thin, uniform coins and freshly shredding Gruyere and sharp cheddar cheeses. A roux-based cheese sauce is prepared by melting butter, whisking in flour and milk, then melting in most of the cheese along with onion dip mix, Worcestershire sauce, onion powder, and salt. The sauce should have the consistency of creamy gravy.
The casserole dish is prepared by layering the cheese sauce and the sliced potato and onion coins, either arranged in circular patterns for round dishes or columns for rectangular pans. The remaining Gruyere is saved for topping before baking at 350°F. This layering results in a tender, flavorful potato bake with a rich cheese and onion profile and a golden gratin top.
To prevent messes, avoid overcrowding the baking dish and consider placing a tray underneath to catch bubbling cheese. The dish can be assembled to bake later and stored covered in the refrigerator for up to four days or frozen for up to three months.
Ingredients
- 4 russet potato
- 5-6 Yukon Gold potatoes ~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 cheddar cheese shredded, sharp, white
- 1 oz block gruyere cheese I love the Emmi brand, shredded
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- 1 tsp salt
- 1 tsp onion minced dried
- green onion for garnish, or fresh rosemary
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
- Arrange potatoes and onions in circular layers for round dishes or in columns for square or rectangular dishes for an even bake.
- Avoid overcrowding the baking dish to prevent cheese bubbling over the edges; use larger or multiple dishes when needed.
- Place a tray under the baking dish in the oven to catch any cheese spills during cooking.
- Spray foil with cooking spray before covering to prevent cheese from sticking.
- Store leftovers covered in the baking dish for up to four days in the refrigerator or freeze for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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