Preheat the oven to 350°F, and grease an 8 x 8, 9 x 9 - inch, or 2.5 quart baking dish. Set aside.
Bring a large pot of lightly salted water and potatoes to a boil. Cook until the potatoes are just barely fork tender, about 12 to 15 minutes . Drain the water, and transfer the potatoes to an ice bath. When they’re cool enough to handle, gently remove the skins, and slice into ¼ - inch thick slices.
2 pounds gold potatoes
While the potatoes cook, make the sauce. Heat a medium skillet over low to medium heat. Add the butter, and allow it to melt. Once melted, add the flour. Whisk for 2 to 3 minutes, then while whisking, add the heavy cream and milk. Continue to whisk until smooth, then pour in the onion soup mix. Whisk to combine.
3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 1 cup heavy cream, ½ cup whole milk, 1 ounce onion soup mix
When the mixture begins to thicken slightly and steam, slowly begin to add 1 cup of the cheese, whisking between each addition. Remove from heat.
Place a third of the potatoes into the baking dish, followed by a third of the onions. Top with a third of the cheese sauce. Repeat with the remaining potatoes, onions, and cheese sauce, then sprinkle the remaining ½ cup of cheese over the top.
1 ½ cups white onion
Bake uncovered for 25 to 30 minutes or until the potatoes are cooked through. Serve hot, and store leftovers in the refrigerator for 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2-cup of the French onion potato bake. Actual calories will vary.For more information and tips, please refer to the post.