Name: French Onion Potato Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Preheat the oven to 400℉. Grease the casserole dish.

Peel and cut your potatoes, onion and parsley.

Stir the heavy cream and onion soup mix together in a medium bowl.

Layer half the potatoes, then half the onions.

Pour half the cream mixture over the potatoes and onions, then repeat and top with parmesan cheese.

Cover with aluminum foil and bake for 20 minutes.

Remove the aluminum foil, bake for an additional 15 minutes, until potatoes are tender.

Sprinkle with parsley, and allow to set for 5 minutes then serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Caramelize Onions Separately 🧅
Cook sliced onions in butter over medium-low heat for 30-40 minutes until deep golden brown before mixing with soup mix; this develops complex sweetness that elevates the entire dish beyond using the mix alone.
Slice Potatoes Uniformly Thin 🔪
Use a mandoline to cut potatoes to exactly 1/8-inch thickness so they cook evenly and create delicate, tender layers that absorb the creamy sauce perfectly.
Temper the Cream Mixture 🥛
Warm heavy cream with a ladle of the hot potato liquid before mixing into the casserole to prevent curdling and ensure a silky, smooth sauce throughout.
Layer with Purpose 📚
Alternate potatoes and onion mixture in thirds rather than randomly, finishing with potatoes on top to create even flavor distribution and a crispy, golden crust.
Toast Parmesan Before Topping ✨
Mix freshly grated Parmesan with melted butter and broil it separately for 2-3 minutes before scattering on top, creating an irresistibly crispy, nutty crust instead of a rubbery layer.