These amazing French onion potatoes are guaranteed to become a family favorite!
This indulgent side dish combines French onion soup with tender golden potatoes and gooey Gruyere cheese. Everything combines to create an irresistible bite.
It’s cozy, comforting, and perfect for family dinners or holiday gatherings. And it’s easy to throw together, too.
If you’re craving some serious comfort food with a fun twist, you’ve gotta try this recipe. Your taste buds will thank you!
Why You’ll Love These French Onion Potatoes
Easy Preparation: This recipe requires minimal effort, making it perfect for busy cooks. Combine the ingredients and bake. No complex techniques are involved.
Savory Delight: The dish offers rich flavors reminiscent of French onion soup, with buttery and beefy notes. Topped with melted Gruyere, it’s mouthwatering.
Crowd-Pleaser: Ideal for gatherings, holidays, or family dinners, this dish is designed to impress and satisfy guests.
Make-Ahead-Friendly: Prepare this dish in advance and reheat or enjoy the leftovers the next day. The flavors only improve with time, making this a fantastic option for meal prepping or potlucks.
Ingredients
- Russet Potatoes: The sturdy, starchy backbone absorbs all the savory flavors.
- Condensed French Onion Soup: It infuses the potatoes with deep umami.
- Dry Onion Soup Mix: It’s a powerhouse packet of intensity to amp up the flavor.
- Unsalted Butter: It helps the potatoes crisp to golden brown and adds creamy richness.
- Dried Thyme: The earthy, aromatic accent complements the caramelized onion flavors.
- Shredded Gruyere Cheese: It’s the crowning glory of this comforting dish.
- Chopped Fresh Parsley: Bright green flecks lend a fresh herbal pop to balance the richness.
How to Make French Onion Potatoes
Making these potatoes is so easy, even beginners can do it.
1. Prep. Preheat the oven to 400°Fahrenheit. Grease a 9×13-inch baking dish.
2. Mix. Combine the condensed French onion soup, dry onion soup mix, melted butter, and dried thyme (or rosemary) in a large bowl. Add the cubed potatoes and stir until evenly coated.
3. Transfer. Transfer the potato mixture to the prepared baking dish and spread out in an even layer. Cover the dish tightly with foil.
4. Bake. Bake covered for 30 minutes. Remove the foil and continue baking for another 40-45 minutes. Stir halfway through, and bake until the potatoes are very tender.
5. Add cheese. Sprinkle the shredded gruyere cheese evenly over the top of the potatoes. Return to the oven and bake for 5-10 minutes more, until the cheese is melted and bubbly.
6. Serve. Remove from the oven and let cool for 5-10 minutes. Garnish with chopped parsley and serve hot.
Tips For the Best French Onion Potatoes
Follow these tips for a dish to remember.
- Pick the right potatoes. Use starchy Russet or buttery Yukon Gold potatoes for the best texture and flavor. Avoid waxy red or new potatoes, which can become gluey.
- Fresh is best. Shred the Gruyere cheese fresh off the block rather than using pre-shredded. Pre-shredded cheeses contain anti-caking agents that prevent smooth melting.
- Make it bubbly. For an extra browned and bubbly cheese topping, broil the potatoes for a minute or two after baking. Keep a close eye on the cheese, so it doesn’t burn.
- Get a step ahead. The potatoes can be assembled in the baking dish and refrigerated 1 day in advance. Let them come to room temperature before baking as directed.
- Try fun variations. Top the potatoes with caramelized onions for even more French onion flavor. You can also substitute Swiss or sharp white cheddar cheese for the Gruyere.
- Make it a perfect pairing. Serve alongside steak, roasted chicken, pork chops, or anything off the grill for a satisfying meal. A simple green salad also makes a great accompaniment.
How to Store
To Store: Store leftover potatoes in an air-tight container in the refrigerator for up to 3-4 days. Allow them to cool completely before transferring them to the container.
To Freeze: Allow the potatoes to cool completely, then transfer them to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Freeze for 2-3 months.
To Reheat: To reheat, place the desired portion in a microwave-safe dish and heat in the microwave for 1-2 minutes or until warm. You can also reheat the potatoes in a covered dish in a 350°Fahrenheit oven for 15-20 minutes.
French Onion Potatoes
6
servings10
minutes1
hour25
minutes356
kcalThese French onion potatoes are rich and savory. The combination of creamy potatoes, Gruyere cheese, and the robust flavors of French onion soup creates an irresistible dish!
Ingredients
2 pounds Russet potatoes, peeled and cut into 1-inch cubes
1 (10.5-ounce) can condensed French onion soup
1 (1-ounce) packet dry onion soup mix
1/2 cup unsalted butter, melted
1 teaspoon dried thyme or rosemary
1 1/2 cups shredded gruyere cheese
2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°Fahrenheit. Grease a 9×13-inch baking dish.
- Combine the condensed French onion soup, dry onion soup mix, melted butter, and dried thyme (or rosemary) in a large bowl. Add the cubed potatoes and stir until evenly coated.
- Transfer the potato mixture to the prepared baking dish and spread out in an even layer. Cover the dish tightly with foil.
- Bake covered for 30 minutes. Remove the foil and continue baking for another 40-45 minutes, stirring halfway through, until the potatoes are very tender.
- Sprinkle the shredded gruyere cheese evenly over the top of the potatoes. Return to the oven and bake for 5-10 minutes more, until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5-10 minutes. Garnish with chopped parsley and serve hot.
Notes
- Starchy Russet or buttery Yukon Gold potatoes work best in this recipe. Avoid waxy red or new potatoes.
- Covering the dish for the first part of baking allows the potatoes to steam and tenderize before crisping.
- Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly. Shred the gruyere fresh off the block for the best texture.
- The potatoes can be assembled and refrigerated up to 1 day in advance. Let them come to room temperature before baking.
