French Onion Potato Bake (Print-Friendly Version)

Hearty layers of caramelized onions, potatoes, and cheese for a comforting, crowd-pleasing baked dish.

# What You'll Need:

→ Main Ingredients

01 - 1.2 kg Yukon Gold or Russet potatoes, thinly sliced
02 - 3–4 large yellow or sweet onions, thinly sliced
03 - 56 g unsalted butter
04 - 15 ml olive oil
05 - 240 ml beef or vegetable broth
06 - 240 ml heavy cream
07 - 150 g Gruyère cheese, grated
08 - 100 g mozzarella or Swiss cheese, grated
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Optional Ingredients

12 - 2 cloves garlic, minced
13 - 25 g Parmesan cheese, grated
14 - 60 ml dry white wine
15 - Fresh parsley or chives, chopped, for garnish

# How to Make It:

01 - In a large skillet over medium heat, melt butter with olive oil. Add sliced onions and cook, stirring frequently, for 25–35 minutes until deep golden brown. For enhanced flavor, add minced garlic in the last 2 minutes. Deglaze the pan with white wine or a splash of broth, scraping up browned bits.
02 - Pour 240 ml broth into the skillet with caramelized onions and simmer for 2–3 minutes. Stir in heavy cream and half of the grated Gruyère. Season with thyme, salt, and black pepper.
03 - Preheat oven to 190°C. Lightly grease a baking dish with butter or oil.
04 - Arrange half the sliced potatoes in the dish. Spoon half of the caramelized onion and sauce mixture over the potatoes. Sprinkle with a portion of Gruyère and mozzarella. Repeat layering with remaining potatoes, onions, and sauce.
05 - Finish by covering the top with remaining Gruyère and mozzarella, and Parmesan if using.
06 - Cover the dish with foil and bake for 35 minutes. Remove foil and bake an additional 20–25 minutes, until the top is golden and bubbling. Let rest for 10 minutes before serving. Garnish with parsley or chives if desired.

# Additional Tips:

01 - For visually appealing layers and optimal texture, slice potatoes as evenly as possible, ideally using a mandoline.
02 - Caramelize onions slowly over moderate heat for rich, sweet flavor—avoid rushing this step.
03 - Prepare the dish up to 24 hours ahead; store covered in the refrigerator and bake when ready to serve.
04 - Vegetable broth can be used for a vegetarian adaptation.

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