Cheesy French Onion Potato Bake
Servings: 8 Servings
Ingredients
- 2 pounds gold potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- 1 ounce onion soup mix 1 packet
- 1 ½ cups Gruyere cheese shredded off the block
- 1 ½ cups white onion thinly sliced
Instructions
- Preheat the oven to 350°F, and grease an 8x8-inch, 9x9-inch, or 2.5-quart baking dish. Set aside.
- Bring a large pot of lightly salted water and the 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 if desired, and slice into ⅛-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 let it melt. Whisk in the flour and cook for 2 to 3 minutes. While whisking, add the heavy cream and milk. Whisk until smooth, then stir in the onion soup mix.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 starts to thicken and steam, slowly add 1 cup of the cheese a handful at a time, whisking between each addition. Remove from heat.1 ½ cups Gruyere cheese
- 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 sauce. 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. Let the bake rest for a few minutes before serving.
Notes
- Shred the Gruyere off the block. Pre-shredded cheese doesn't melt as smoothly.
- Add the cheese slowly so the sauce stays smooth.
- Store leftovers in the refrigerator for up to 3 days. Freezing isn't recommended. The cream sauce may separate after thawing.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup. Actual calories will vary.
Nutrition Facts
Cheesy French Onion Potato Bake
Serving Size
1 cup
Amount per Serving
Calories
370
% Daily Value*
Fat
24
g
37
%
Saturated Fat
15
g
75
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
74
mg
25
%
Sodium
517
mg
22
%
Potassium
622
mg
18
%
Carbohydrates
29
g
10
%
Fiber
3
g
12
%
Sugar
4
g
4
%
Protein
12
g
24
%
Vitamin A
831
IU
17
%
Vitamin C
25
mg
30
%
Calcium
316
mg
32
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
