French Onion Potato Bake

A comforting, crowd-pleasing side that combines thinly sliced potatoes, caramelized onions, melting Gruyère cheese, and cream, perfect for any meal.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: French

Calories: 300

Main Ingredients

4 large potatoes, thinly sliced Yukon Golds hold their shape and have a buttery flavor; russets give a creamier texture.
2 large onions, thinly sliced
2 cups shredded cheese (Gruyère or Swiss recommended) Emmental, Comté, or a mild cheddar can be used as substitutes.
1 cup heavy cream Can use 3/4 cup whole milk + 1/4 cup cream or 1 cup half-and-half instead for a less rich option.
2 tablespoons olive oil (or 1 tbsp oil + 1 tbsp butter)
to taste Salt and pepper
to taste Fresh thyme (optional, for garnish)

Preparation

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized — about 15–20 minutes.
Grease a 9x13-inch baking dish.
Layer half the potato slices in the dish in an even layer.
Spread half the caramelized onions over the potatoes, then sprinkle half the shredded cheese.
Repeat with the remaining potatoes, onions, and cheese.
Pour the heavy cream evenly over the top. Season with salt and plenty of black pepper.

Baking

Cover tightly with foil and bake for 45 minutes.
Remove the foil and bake another 15 minutes, or until the top is golden and bubbly and a knife slides easily into the center.
Let rest 5–10 minutes, garnish with fresh thyme if using, and serve warm.

Cool completely before refrigerating for storage; up to 3-4 days. Can be frozen before baking for up to 2 months.