Twice Baked French Onion Mash (Print-Friendly Version)
Luxurious mashed potatoes with rich caramelized onions baked to golden perfection and creamy melt-in-your-mouth texture.
# What You'll Need:
→ Potatoes
01 -
900 grams Russet potatoes, peeled and chopped
→ Onions
02 -
3 medium yellow onions, thinly sliced
→ Dairy
03 -
60 grams unsalted butter
04 -
120 milliliters heavy cream, warmed
05 -
150 grams Gruyère cheese, shredded
→ Oils and Seasonings
06 -
15 milliliters olive oil
07 -
10 grams salt, divided
08 -
5 grams freshly ground black pepper, divided
→ Garnish
09 -
Fresh parsley, chopped (optional)
# How to Make It:
01 -
Cook thinly sliced yellow onions in olive oil and 30 grams butter over medium-low heat, stirring frequently, until deep golden brown and jammy, approximately 30 to 40 minutes.
02 -
Boil peeled and chopped Russet potatoes in salted water until fork tender, about 15 to 20 minutes. Drain and mash while hot, incorporating remaining 30 grams butter, warmed heavy cream, half the salt and pepper, and shredded Gruyère until creamy.
03 -
Spread mashed potatoes into a buttered baking dish. Evenly top with caramelized onions and sprinkle with remaining Gruyère cheese if desired. Bake in a preheated oven at 190°C for 25 minutes or until golden and bubbly.
04 -
Remove from oven and garnish with freshly chopped parsley if using. Serve warm with golden edges crisped.
# Additional Tips:
01 -
Use Russet potatoes for a fluffy texture; Yukon Gold potatoes offer creaminess but avoid waxy varieties for mashing.