Description
A comforting and delicious French Onion Potato Bake that combines layers of thinly sliced potatoes, caramelized onions, and a rich cheese topping.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cups beef broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes.
- In a bowl, combine the beef broth, heavy cream, garlic powder, thyme, salt, and pepper. Mix well.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the broth mixture over the potatoes, followed by half of the caramelized onions. Sprinkle half of the Gruyère and mozzarella cheeses on top.
- Repeat the layers with the remaining potatoes, broth mixture, onions, and cheeses.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let the dish cool for about 10 minutes before serving. Garnish with chopped parsley.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or unsweetened almond milk.
- Add cooked bacon or sautéed mushrooms for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg