There’s something deeply satisfying about the way onions melt into sweetness when slowly caramelized, especially when paired with tender potatoes and melted cheese.
This French Onion Potato Bake is everything I crave in a comfort dish—layers of soft Yukon Gold potatoes, jammy onions, Gruyère cheese, and a golden, bubbly crust.
It’s cozy, elegant, and absolutely irresistible.
Why I Love This Recipe
A twist on the classic French onion soup—with creamy potatoes!
Rich, savory, cheesy layers that make every bite memorable
A perfect side for holidays or a main course with salad
Made with easy-to-find ingredients, yet feels gourmet
What You’ll Need (Ingredient Highlights)
Yellow onions: Slowly caramelized for deep, savory flavor
Yukon Gold potatoes: Creamy texture and hold their shape well
Gruyère & Parmesan: Melty and sharp for cheesy richness
Heavy cream: Brings everything together in creamy perfection
Fresh thyme: Earthy, fragrant notes to balance the richness
Pro Tips Before You Start
Slice potatoes evenly (¼ inch) so they cook uniformly.
Caramelize onions slowly—this step builds flavor, don’t rush it.
Use Gruyère for authentic flavor, but Swiss or cheddar work too.
Broil briefly at the end if you love a deeply golden, crispy top.
How to Make French Onion Potato Bake
Step 1: Caramelize the Onions
Melt butter with olive oil in a large skillet over medium-low heat.
Add sliced onions, salt, pepper, sugar, garlic powder, and thyme.
Cook slowly for 20–25 minutes, stirring occasionally, until onions turn golden and deeply caramelized.
Add beef broth and simmer for 5 more minutes until thick and jammy.
Remove from heat and set aside.
Step 2: Prepare the Potatoes
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter.
Slice Yukon Gold potatoes into ¼-inch thick rounds.
In a bowl, toss them with cream, salt, pepper, and fresh thyme.
Step 3: Layer the Casserole
Layer half of the potatoes in the baking dish.
Top with half of the caramelized onions.
Sprinkle with Gruyère and Parmesan.
Repeat the layers with remaining potatoes, onions, and cheese.
Pour the leftover cream from the bowl over the entire dish.
Step 4: Bake Until Bubbly
Cover with foil and bake for 40 minutes.
Uncover and bake for another 20 minutes until golden and bubbly.
For a crisp top, broil for 2–3 minutes at the end.
Step 5: Rest & Garnish
Let the dish rest for 5 minutes before serving.
Garnish with fresh thyme and crispy fried onions if desired.
Serve warm and savor every cheesy, oniony bite.
What to Serve It With
Roasted chicken or steak
A crisp green salad with vinaigrette
Garlic butter green beans or asparagus
A glass of dry white wine
Variations / Substitutions
Swap Gruyère with mozzarella, cheddar, or Swiss
Use sweet onions or red onions if preferred
Add sautéed mushrooms between the layers
Make it vegetarian by using vegetable broth
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the oven or microwave until warmed through.
You can also freeze individual portions—wrap tightly and store for up to 1 month.
Reheat in the oven for best texture.
FAQs
Can I make this ahead of time?
Yes! Assemble up to 1 day ahead, cover, and refrigerate. Bake when ready.
What can I use instead of Gruyère cheese?
Cheddar, Swiss, or even mozzarella are great options.
Do I need to peel the potatoes?
Not necessary if using Yukon Golds—they have thin, tender skins.
Can I make this vegetarian?
Absolutely! Just use vegetable broth instead of beef broth.
Is it possible to skip the cream?
You can use whole milk for a lighter version, though it won’t be as rich.
Can I use red onions instead of yellow?
Yes, red onions add a deeper color and slightly sweeter taste.
How can I add protein to make it a full meal?
Add cooked sausage or shredded rotisserie chicken between layers.
Final Thoughts
This French Onion Potato Bake is the ultimate comfort food with its rich layers of caramelized onions, gooey cheese, and creamy potatoes.
It’s a crowd-pleasing side dish—or even a main—perfect for holidays or cozy nights at home.
Once you make it, it’ll become a staple on your table like it has on mine.
