French Onion Potatoes

French Onion Potatoes is a rich, savory dish using russet potatoes, French onion soup, golden onion soup mix, onions, herbs, and velvety fontina cheese. Each bite is pure heaven!

What You’ll Love About French Onion Potatoes:

If you’re looking for a cozy, comfort food side dish that is simple to throw together and has outstanding flavor, these French Onion Potatoes will meet all the check marks.

With the fall/winter season at the tip of our nose, and oh yeah, the holidays are too, recipes like this are actually required in my opinion.

This dish is wonderful because you basically dump all the ingredients in a bowl, toss it together, and bake in a casserole dish; top with cheese at the end, and voila! You have a mouthwatering side dish your family will rave about.

I also love the rich onion flavors using a can of French onion soup, plus golden onion soup mix. The potatoes come out super creamy and infused with lots of savory goodness.

If you’re a sucker like I am for any kind of potato dish, my Gourmet Potatoes Recipe is basically heaven on earth!

Simple Ingredients:

• Potatoes- I use peeled russet potatoes for this recipe.
• Onion soup mix- Golden onion soup mix offers a milder onion flavor.
• French onion soup- The soup helps cook the potatoes and infuse lots of savory onion flavors.
• Onion- I use a yellow onion and it offers fresh onion flavors.
• Cheese- Fontina cheese is super creamy and melts beautifully.
• Fresh herbs- Thyme, parsley, and chives.
• Seasonings- Ground black pepper.

Substitutions:

How To Make French Onion Potatoes:

See full instructions in recipe card below

Step One. Preheat oven to 375℉ and grease a baking dish with butter or cooking spray. In a large mixing bowl add soup, onion mix, melted butter, black pepper, thyme, potatoes and onions. Combine until potatoes are well coated.

Step Two. Pour potato mixture in a large baking dish and spread out in an even layer. Cover with foil and bake for 40-minutes. Remove the foil and stir potatoes. Place back in the oven uncovered for another 30-35 minutes. Top with cheese and bake another 5-minutes or until cheese is melted.

Step Three. When potatoes are tender and cheese is fully melted, remove the dish from the oven and top with fresh parsley and chivies. Allow to rest 5-10 minutes before serving.

Recipe Tip:

Common Questions:

Other Recipes You Might Enjoy:

• Cheesy Scalloped Potatoes
• Harvest Potatoes
• Creamy and Cheesy Broccoli Casserole
• Gourmet Potatoes

French Onion Potatoes

French Onion Potatoes is a rich savory dish using russet potatoes, French onion soup, golden onion soup mix, onions, herbs, and velvety fontina cheese. Each bite is pure heaven!

Print Pin Rate

Course: Side Dish

Cuisine: American, French

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Resting time: 5 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 6 servings

Calories: 456kcal

Equipment

• 1 medium bowl
• 1 9×13-inch baking dish

Ingredients

• 1 (10) ounce can French onion soup such as Campbells
• 1 envelope golden onion soup mix, or regular onion soup mix
• 1/3 cup melted butter
• 6-7 medium size potatoes, about 2 pounds, peeled and cut in 1-inch chunks
• 1/2 cup yellow onion, diced small
• 2 tsp fresh thyme, roughly chopped, or use 1 tsp dried thyme
• 1 tsp ground black pepper
• 2 cups shredded fontina cheese see notes for other options
• fresh chives for garnish
• fresh parsley for garnish

Instructions

Preheat oven to 375℉ and grease a 9×13-inch baking dish with non-stick cooking spray.

• In a large bowl combine soup, onion mix, and melted butter. Add potatoes, onions, thyme, and black pepper. Use a large spoon to toss the potatoes and coat well.
• Transfer potato mixture to prepared baking dish and create an even layer. Cover tightly with foil and bake for 40-minutes.
• When the first baking time is up, stir potatoes. Place back in the oven uncovered for 30-35 minutes. Potatoes should be fork tender. Top with cheese and bake another 5-minutes or until cheese is fully melted. Garnish with fresh chopped chives and parsley. Allow to rest for 5-10 minutes before serving. See recipe notes for additional tips.

Notes

Tip:

 

• Brown the top of the potatoes- If you want to brown the top layer of potato and cheese, place the potato dish under the broiler after the baking time is complete. This should only take about 30-seconds so keep an eye on it so the top doesn’t burn.

 

Substitutions: 

 

Potatoes- Other potatoes that work well for this recipe is Yukon gold and red potatoes.

Onion soup mix- You can also use the original Lipton onion soup mix in place of golden onion mix.

Onions- If you wan to tone down the onion flavor simply omit the fresh onions.

Cheese- French onion potatoes is traditionally made with some type of swiss cheese. Use a Gruyere, provolone, mozzarella, or sharp cheddar cheese.

 

Common Questions: 

 

Can I make this dish ahead of time?

Yes! Assemble the potato dish, uncooked, up to one day in advance. When ready to bake, remove from the refrigerator 1-hour before the baking time then follow the instructions for baking in the recipe card.

Is it supposed be soupy?

There should be some liquid in the bottom of the pan after the final baking time. Allowing it to rest for 5-10 minutes, and this will give the potatoes a chance to absorb most of the liquid.

How long will French Onion Potatoes last after they are baked?

This recipe will keep fresh in the refrigerator for up to 5 days. Reheat in the microwave or add potatoes to an oven safe dish covered with foil. Warm the potatoes at 350℉ for 20-30 minutes or until heated through.

 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 456kcal | Carbohydrates: 43g | Protein: 17g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 726mg | Potassium: 1179mg | Fiber: 4g | Sugar: 4g | Vitamin A: 753IU | Vitamin C: 14mg | Calcium: 289mg | Iron: 2mg

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