French Onion Potatoes

Nutriscore Rating: 67/100

French Onion Potatoes combine the irresistible flavors of caramelized onions, creamy potatoes, and melted Gruyère cheese into a comforting and flavorful side dish. This recipe takes classic French onion soup elements and transforms them into a layered potato bake that's rich, savory, and perfect for holidays or cozy family dinners. Yukon Gold potatoes are sliced thin and layered with caramelized onions, a thyme-infused cream sauce, and shredded Gruyère, creating a luscious, bubbly, golden brown masterpiece baked to perfection. Best of all, this dish is easy to prepare ahead of time and pairs beautifully with roasted meats, salads, or your favorite protein. Don’t forget the sprinkle of fresh parsley for an elegant finishing touch!

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 2 lb Yukon Gold potatoes
• 4 tbsp Unsalted butter
• 2 tbsp Olive oil
• 2 large Yellow onions
• 3 clove Garlic cloves
• 1 tsp Dried thyme
• 1 cup Beef or vegetable broth
• 0.25 cup Heavy cream
• 1 cup Shredded Gruyère cheese
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Chopped fresh parsley (optional for garnish)

📝 Instructions

13 steps

1. Preheat your oven to 375°F (190°C).

2. Wash and peel the Yukon Gold potatoes. Slice them into thin rounds, about 1/4 inch thick. Set aside.

3. Peel the yellow onions and slice them thinly into half-moons. Mince the garlic cloves.

4. In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the sliced onions and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until the onions are soft and caramelized. If they start to stick, add a splash of water to deglaze the pan.

5. Add the minced garlic and dried thyme to the skillet. Cook for an additional 1-2 minutes, until fragrant. Remove from heat and set aside.

6. In a small saucepan, combine the broth and heavy cream. Heat over low heat until warmed through, but do not let it boil. Season with salt and black pepper.

7. Grease a 9x13-inch baking dish with the remaining tablespoon of olive oil. Layer half of the sliced potatoes in the dish, slightly overlapping them.

8. Spread half of the caramelized onions over the potato layer. Pour half of the broth and cream mixture over the onions. Sprinkle half of the shredded Gruyère cheese over the top.

9. Repeat the layering process with the remaining potatoes, onions, broth mixture, and cheese.

10. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.

11. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

12. After 30 minutes, remove the foil and bake for an additional 20-25 minutes, until the potatoes are tender and the top is golden brown and bubbling.

13. Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.

Nutrition Facts

1 serving (1733.1g)

Calories		2058
% Daily Value*
Total Fat		130.6 g	167%
	Saturated Fat	69.5 g	348%
	Polyunsaturated Fat	0.0 g
Cholesterol		304 mg	101%
Sodium		3700 mg	161%
Total Carbohydrate		170.8 g	62%
	Dietary Fiber	16.8 g	60%
	Total Sugars	18.1 g
Protein		54.1 g	108%
Vitamin D		1.3 mcg	6%
Calcium		1238 mg	95%
Iron		5.9 mg	33%
Potassium		4067 mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1175 cal (56.6%%)

Protein: 216 cal (10.4%%)

Carbs: 683 cal (32.9%%)