Go Back

French Onion Potato Bake

French onion potato bake with thinly sliced Yukon golds layered in a French onion cream sauce and topped with melted gold cheddar. Baked covered until tender, then uncovered until the top turns golden and bubbling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

cream base
  • 0.75 cup heavy cream
  • 0.5 cup whole milk
  • 1 packet French onion soup mix
potato layer
  • 2.5 lb Yukon gold potatoes, thinly sliced
topping
  • 1.5 cup shredded gold cheddar cheese
  • 2 tbsp chopped fresh chives, for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and sauce
  1. Preheat the oven to 375F and lightly grease a 9x13-inch baking dish. Use a thin coating so the potato edges release easily after baking.
  2. Whisk together the heavy cream, whole milk, and French onion soup mix in a bowl or jug. Whisk until the mix is fully dissolved and the sauce looks smooth.
  3. Layer half of the thinly sliced Yukon gold potatoes in the bottom of the baking dish and pour over half of the cream mixture. Press down gently to help the sauce reach the potato slices.
Bake
  1. Repeat with the remaining potatoes and cream mixture, pressing down gently to submerge the potatoes. Make sure the top layer is evenly covered by the sauce.
  2. Cover with foil and bake for 45 minutes at 375F. The potatoes should be starting to soften around the edges.
  3. Uncover and sprinkle the shredded gold cheddar cheese evenly over the top. Spread it so it melts in a consistent layer across the surface.
  4. Bake uncovered for another 20-25 minutes at 375F until the potatoes are tender and the top is golden and bubbling. Watch for bubbling at the center and browned edges.
Rest and serve
  1. Let rest for 10 minutes at room temperature before serving. This sets the sauce so it clings to the potatoes instead of pooling.
  2. Garnish with chopped fresh chives right before serving. Add a fresh pop of color and mild onion herb flavor.

Notes

For the smoothest, best-baked texture, slice the Yukon gold potatoes thinly and evenly so they finish tender at the same time. Store leftovers covered in the refrigerator for up to 4 days and reheat in a 350F oven until hot throughout. Freezing is not recommended because the cream sauce can separate when thawed. For a lower-fat option, use half-and-half in place of the heavy cream (the bake will be slightly less rich).