Why Make This Recipe
French Onion Potatoes are a delicious and comforting dish that brings together the rich flavors of French onion soup and the heartiness of potatoes. It’s an easy recipe perfect for weeknight dinners or as a side dish for gatherings. The gooey melted cheese on top adds an extra layer of flavor that everyone will love.
How to Make French Onion Potatoes
Ingredients:
- 1 10-oz can French onion soup
- 1 1-oz envelope dry onion soup mix
- 1/2 cup (1 stick) butter, melted
- 2.5 lbs russet potatoes
- 2 cups shredded gruyere cheese
Directions:
- Preheat the oven to 375 degrees.
- Combine the condensed soup, dry soup mix, and melted butter in a large bowl, then stir well.
- Peel the potatoes and cut them into 1-inch pieces. Add the potatoes to the soup mixture and stir to coat.
- Pour everything into a 13×9 baking dish, then spread the potatoes evenly into the dish.
- Cover tightly with aluminum foil, then bake at 375 degrees for 30 minutes.
- Remove the foil and continue cooking for 30-45 minutes or until the potatoes are tender, stirring 2-3 times to ensure even cooking.
- Top with shredded cheese, cover the dish tightly with foil, then let the potatoes rest for about 5-10 minutes to soak up the soup mixture and allow the cheese to melt.
How to Serve French Onion Potatoes
Serve French Onion Potatoes hot, straight from the oven. They make a lovely side to grilled meats or can be enjoyed as a hearty main dish. You can garnish with fresh herbs like parsley for an added touch.
How to Store French Onion Potatoes
Once cooled, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. You can reheat them in the microwave or the oven until warmed through.
Tips to Make French Onion Potatoes
- Use fresh cheese for better melting and flavor.
- Feel free to add in some cooked bacon or sautéed mushrooms for added taste.
- Adjust the seasoning to your liking; you can add salt and pepper if desired.
Variation
For a lighter version, you can substitute the butter with olive oil and use a lower-fat cheese. Additionally, using sweet potatoes instead of russets can add a unique flavor and sweetness to the dish.
FAQs
Can I use a different type of cheese?
Yes! While Gruyere adds a wonderful flavor, you can substitute it with mozzarella, cheddar, or any cheese you enjoy.
Can I prepare this dish ahead of time?
Yes! You can prepare the mixture of potato and soup in advance and store it separately. Just assemble and bake when you’re ready to serve.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender. You can check by piercing a potato piece with a fork; it should go through easily.
French Onion Potatoes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
French Onion Potatoes combine the rich flavors of French onion soup with hearty russet potatoes, topped with gooey melted cheese.
Ingredients
- 1 10-oz can French onion soup
- 1 1-oz envelope dry onion soup mix
- 1/2 cup (1 stick) butter, melted
- 2.5 lbs russet potatoes, peeled and cut into 1-inch pieces
- 2 cups shredded gruyere cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the condensed soup, dry soup mix, and melted butter in a large bowl, then stir well.
- Add the potatoes to the soup mixture and stir to coat.
- Pour everything into a 13×9 baking dish, then spread the potatoes evenly into the dish.
- Cover tightly with aluminum foil, then bake at 375°F for 30 minutes.
- Remove the foil and continue cooking for 30-45 minutes, stirring 2-3 times to ensure even cooking, until the potatoes are tender.
- Top with shredded cheese, cover the dish tightly with foil, and let the potatoes rest for about 5-10 minutes to soak up the soup mixture and allow the cheese to melt.
Notes
Use fresh cheese for better melting and flavor. Feel free to add cooked bacon or sautéed mushrooms for extra taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
