The ultimate rich, creamy and cheesy French Onion Potato Bake made with just 6 ingredients (including a packet of French onion soup mix!).
This flavour-packed baked potato au gratin dish takes the classic scalloped potato bake to a whole new level with a French onion twist!
Whether you're asked to bring along a dish to share, or you have a crowd coming for dinner... this French Onion Potato Bake is your easy answer!
Thin slices of potato baked in a creamy french onion base + finished with a golden cheesy topping = total comfort food!
When friends or family are coming for dinner, I like to have a dish that I can prepare ahead of time, then pop in the oven to bake! No fuss!
Serve this creamy potato bake alongside chicken rissoles, baked chicken tenderloins, cheesy broccoli and cauliflower bake or devilled sausages for easy, fuss-free family dinners.
Jump to:
Why You're Going To Love This Recipe
Just like the ever popular potatoes au gratin (or scalloped potatoes) but with a french onion twist!
- Economical and satisfying dish - this potato bake is a budget friendly dish with no expensive ingredients required!
- Feeds a crowd - a big batch of this french onion cheesy potato bake goes a long way, making it a great dish to share when there's a crowd.
- A perfect side dish - particularly at a BBQ, this potato bake is the perfect accompaniment to serve alongside BBQ meat or chicken and a salad.
- Taste, taste, taste! The creamy french onion and extra cheesy flavours appeal to all ages - it's tasty enough to tempt even the fussiest of eaters!
What You Need
With potatoes as the main ingredient, this French onion potato bake is both economical and satisfying.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- French Onion soup mix sachet - these handy sachets are readily available at the supermarket.
- Thickened cream - or heavy cream in the US. I prefer to use a full-fat thickened cream, however, if you prefer, choose a 'light' version.
- Butter - melted.
- Garlic - either crush your own garlic cloves, or for convenience, use store bought minced garlic.
- Salt and pepper - to season.
- Potatoes - approximately 6 large potatoes. Choose a potato variety that's best for baking - it will soften in the creamy base, without becoming floury. In Australia I recommend either Sebago, Desiree, Dutch Cream or Pontiac, but any baking potato will work well.
- Cheese - I like to use a mix of grated cheddar and mozzarella cheese. You can grate your own, however for convenience, I chose a pre-shredded cheese mix.
Equipment Required
This recipe makes a substantially sized potato bake so it's perfect when asked to bring along a side dish to share.
- 2 lt / 8 cup baking dish - greased.
- Potato peeler, whisk, and mixing bowl or jug.
- Grater or food processor - (optional, if freshly grating your cheese).
- Oven.
Step By Step Instructions
Only 15 minutes to prep, then pop in the oven to bake until golden!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prep The French Onion Mix
Preheat the oven to 180 degrees celsius (fan-forced). Grease a 2 litre/8 cup capacity baking dish and set this aside.
Place the French Onion powdered soup mix, cream, melted butter, garlic and salt and pepper into a small bowl or jug. Whisk together until combined.
Step 2 - Prepare The Potatoes
Peel your potatoes and then slice into very thin slices (approx 3mm thick).
Step 3 - Assemble The Potato Bake
Using one third of the potato slices, spread them over the base of the baking dish.
Pour over ⅓ of the French onion cream mixture and then sprinkle with ⅓ of the grated cheese.
Repeat with another layer of the potatoes, cream and grated cheese.
For the last layer, add potatoes and the cream (but reserve the remaining ⅓ grated cheese).
Step 4 - Bake
Cover the baking dish tightly with foil and bake for 1 hour and 15 minutes.
After this time, check that the potatoes are soft (if not, cover with foil and continue baking a little longer until soft).
Once the potatoes are cooked through, remove the foil and sprinkle over the remaining grated cheeses. Bake for another 15 minutes or until the cheese is golden on top.
Allow the potato bake to stand for a few minutes before serving.
Expert Tips
Everyone loves a tasty cheese and potato dish, and this French onion bake is no exception!
- Cream - preferably choose a full-fat cream for that really rich and creamy flavour, although you can use a 'light' version if you prefer.
- Choose a potato variety that's best for baking - I recommend varieties such as Sebago, Desiree, Dutch Cream or Pontiac here in Australia, however it's such a forgiving recipe!
- As a variation - add some crispy bacon and sauteed onion to the layers of potato and cheese.
- If you have any leftovers, store them in an airtight container in the fridge for up to three days.
FAQs
Yes, you sure can. Freeze in an airtight container for up to 1 month (allow to defrost in the fridge overnight before reheating).
To reheat, place in the oven at a medium temperature until heated through.
You can also reheat individual portions in the microwave.
Basically the only difference is cheese! Scalloped potatoes traditionally refer to thinly sliced potatoes baked with cream or milk (or a combination of the two), sometimes with herbs or garlic added as well.
Potatoes au gratin uses cream as well, but it also has grated cheese sprinkled between the layers, and a layer of cheese on top, which makes it a richer, more decadent dish. Breadcrumbs are sometimes sprinkled over the top before baking too.
Related Recipes
Besides a great side dish to serve with a BBQ and salad, French Onion Potato Bake is one of those ever popular family meals that the kids love! Try some of these other easy baked dinners too.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
French Onion Potato Bake
Ingredients
- 40 g French Onion soup mix sachet
- 360 ml (1½ cups) thickened cream heavy cream
- 30 g (2 tbs) butter melted
- 2 teaspoon minced garlic
- salt and pepper to taste
- 1 kg potatoes approx 6 large
- 2 ½ cups grated cheddar and mozzarella cheeses
Instructions
- Preheat the oven to 180 degrees celsius (fan-forced). Grease a 2 litre/8 cup capacity baking dish and set aside.
- Place the French Onion soup mix, cream, melted butter, minced garlic and salt and pepper into a small bowl or jug. Whisk until combined. If using a Thermomix: Mix for 10 seconds, Speed 8.
- Peel the potatoes and then slice into very thin slices (approx 3mm thick).
- Spread ⅓ of the sliced potatoes into the base of the baking dish. Pour over ⅓ of the French onion cream mixture and sprinkle with ⅓ of the grated cheese.
- Repeat with another layer of the potatoes, cream and grated cheese.
- For the last layer, add the potatoes and the cream (but not the remaining grated cheese).
- Cover tightly with foil and bake for 1 hour and 15 minutes. Check that the potatoes are soft (if not, cover with foil and continue cooking until soft).
- Remove the foil and sprinkle over the remaining grated cheeses.
- Bake for 15 minutes or until golden.
- Allow the potato bake to stand for a few minutes before serving.
Notes
- Cream - use a full-fat thickened cream (or heavy cream) for a rich and creamy flavour, however you could also use a 'light' version if you prefer.
- Choose a potato variety that's best for baking - it will soften in the creamy base, without becoming floury. I would choose varieties such as Sebago, Desiree, Dutch Cream or Pontiac here in Australia, however it's such a forgiving recipe as potatoes, cream and cheese are always going to be a winning combo!
- As a variation - add some crispy bacon and sauteed onion to the layers of potato and cheese.
- Store any leftovers in an airtight container in the fridge for up to three days.
- Freeze in an airtight container for up to 1 month (allow to defrost in the fridge overnight before reheating). To reheat, place in the oven at a medium temperature until heated through. You can also reheat individual portions in the microwave.
Leave a Reply