French Onion Soup Potato Bake Recipe

If you’re a fan of hearty, comforting, and flavorful dishes that truly hit the spot, then the French Onion Soup Potato Bake is the kind of recipe you’ll fall in love with. Imagine the savory, rich flavor of French onion soup fused with the creamy, satisfying texture of potatoes. This dish is the ultimate mash-up that combines the best elements of two classic comfort foods. It’s perfect for a cozy dinner, a special gathering, or even as a unique side dish for your holiday celebrations.

French onion soup, with its deep umami flavor from caramelized onions, melted cheese, and a savory broth, is iconic in French cuisine. Potatoes, on the other hand, are versatile and hearty, making them an ideal base for this fusion dish. The combination of these two classics in a bake is both innovative and incredibly delicious, with layers of soft, tender potatoes, a rich broth, and gooey, melty cheese.

Let’s dive into the recipe itself. With layers of thinly sliced potatoes, caramelized onions, and a delectable broth mixture, this bake will become a new favorite in your recipe collection. It’s easy to make, but it tastes like something you’d find in a cozy bistro. The secret is in the layers and in how the ingredients meld together during baking, creating a dish that’s both comforting and indulgent.

Ingredients Needed

To make this rich and flavorful French Onion Soup Potato Bake, here’s what you’ll need:

Russet Potatoes (6-7 Medium-sized)

These potatoes will provide a great starchy base. Russet potatoes are ideal because they hold up well during baking and absorb flavors beautifully.
Yellow Onions (4 Large)

The star of this dish. Caramelized onions are what will bring that deep, sweet, and savory flavor to the bake. The longer you caramelize them, the more intense the flavor will be.
Butter (3 Tablespoons)

You’ll use this to caramelize the onions and also to grease your baking dish. It adds richness and depth to the overall flavor.
Beef Broth (2 Cups)

This is the base for the French onion soup flavor. You can use low-sodium beef broth if you’re watching your salt intake, but the richer the broth, the deeper the flavor.
Heavy Cream (1 Cup)

For creaminess. The heavy cream creates a luscious, smooth texture that ties all the ingredients together and adds richness to the potatoes.
Grated Gruyère Cheese (1½ Cups)

A classic French cheese, Gruyère is rich and nutty, with that perfect meltability. It’s essential for getting that gooey, golden top.
Shredded Parmesan Cheese (½ Cup)

For an added depth of flavor and a crispy topping. Parmesan adds a tangy, salty contrast to the rich Gruyère.
Garlic (4 Cloves, Minced)

Garlic pairs beautifully with onions and will enhance the savory aroma of the dish.
Fresh Thyme (1 Tablespoon, Chopped)

A little herby note will balance out the richness of the dish.
Salt And Pepper (to Taste)

Essential for seasoning. Don’t skip these-they help bring out all the other flavors.

Cooking Instructions

Ready to start baking? Here’s a step-by-step guide:

Prep The Potatoes

Begin by washing and peeling the russet potatoes. Slice them thinly-about 1/8 inch thick. The thinner the slices, the more they’ll soak up the broth and become tender. Set them aside in a bowl of cold water to prevent them from browning.
Caramelize The Onions

In a large skillet, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook the onions, stirring occasionally, for about 30-40 minutes until they’re golden brown and caramelized. The key is patience. Let them cook low and slow for the best depth of flavor.
Prepare The Broth Mixture

In a separate bowl, combine the beef broth, heavy cream, garlic, and chopped thyme. Stir it together and season with salt and pepper. Taste it, and adjust if needed. This is the liquid base that will infuse the potatoes with flavor as it bakes.
Layer The Dish

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. Begin by layering a portion of the sliced potatoes at the bottom of the dish. Top with some of the caramelized onions, then pour over a bit of the broth mixture. Repeat the layers until you run out of ingredients, finishing with a layer of cheese on top.
Bake

Cover the baking dish with aluminum foil and bake for about 45 minutes. After that, remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Serve

Let the dish cool for a few minutes before serving. This allows the flavors to settle and makes it easier to slice. Serve it warm and enjoy the delicious, savory layers!

Ingredient Insights

Russet Potatoes: Russets are starchy, which means they’ll absorb the broth well and become tender while baking. They’re also perfect for creating layers that don’t fall apart.
Yellow Onions: The secret to rich French onion soup is in the caramelized onions. Yellow onions become sweet and deeply flavorful when slowly cooked, and they’ll release a lot of natural sugars during the process.
Beef Broth & Heavy Cream: The combination of beef broth and heavy cream creates a rich and flavorful base. The broth adds that savory depth while the cream provides the luscious, velvety texture.
Gruyère and Parmesan: Gruyère is a quintessential French cheese that gives you that creamy, gooey top, while Parmesan adds saltiness and crunch. Together, they create a decadent cheesy layer.

Expert Tips

Don’t Rush the Caramelization: The key to making this dish truly special is taking your time with the onions. Low and slow is the best way to get that deep, golden color and rich flavor.
Layering Is Key: Make sure each layer of potatoes is well-seasoned, and evenly pour the broth over the layers so that every slice of potato gets infused with the flavor.
Make Ahead: You can assemble this dish up to a day in advance, then just bake it when you’re ready to eat. This makes it a great dish for meal prepping or entertaining.
Add a Crunchy Topping: If you like a bit of crunch, sprinkle breadcrumbs or crushed croutons on top for the last 10 minutes of baking. They’ll toast up beautifully and add a nice contrast to the creamy potatoes.
Cheese Swap: If Gruyère is too hard to find or a bit out of your budget, you can swap it with Swiss cheese, which melts similarly. You can also use mozzarella for a more subtle, milder flavor.

Recipe Variations

Vegan Version: Swap the beef broth for vegetable broth and the heavy cream for coconut milk or cashew cream. Use a dairy-free cheese for the top, and you’re all set for a vegan take on this dish.
Add Meat: For a heartier dish, add cooked ground beef or sausage between the layers of potatoes. It’ll enhance the savory flavor and make it even more filling.
Herb Variations: While thyme works wonderfully here, rosemary or sage can offer a different herbal twist that pairs nicely with the caramelized onions and creamy potatoes.
Spicy Kick: If you like a little heat, try adding red pepper flakes or some diced jalapeños to the onion mixture for a spicy edge.

Final Words

This French Onion Soup Potato Bake is a showstopper, blending the classic flavors of French onion soup with the comfort of baked potatoes. Every bite is a burst of savory richness, and the layers of caramelized onions, tender potatoes, and melted cheese are truly something special. Whether you’re cooking for a family dinner or preparing for a festive gathering, this dish is sure to impress.

French Onion Soup Potato Bake Recipe