French Onion Potato Bake (Print Version)
# Ingredients:
→ Onion Topping
01 -
2 big yellow onions, sliced thin
02 -
2 tbsp unsalted butter
03 -
1 tsp sugar, if you'd like
04 -
1 tbsp olive oil
05 -
1/2 tsp ground black pepper
06 -
1 tsp salt
07 -
1/2 tsp garlic seasoning
08 -
1/2 tsp dried thyme or double the amount of fresh thyme
09 -
1/2 cup of beef stock or veggie stock
→ Potato Layers
10 -
4 big Yukon Gold potatoes, cut into 1/4-inch slices
11 -
1 tbsp of butter to grease your dish
12 -
1/2 teaspoon of salt
13 -
1 cup of shredded Gruyère, Swiss, cheddar, or mozzarella
14 -
1/2 cup grated Parmesan cheese
15 -
1 cup of heavy cream or whole milk
16 -
1/4 tsp black pepper
17 -
1 tsp fresh thyme leaves
→ Final Touches
18 -
Extra thyme sprigs for garnish
19 -
More grated Parmesan
20 -
Crunchy fried onions, optional
# Instructions:
01 -
In a skillet over low-medium heat, melt some butter and pour in the olive oil. Add your onion slices, thyme, sugar, salt, garlic seasoning, and pepper. Stir occasionally and cook for 20-25 minutes until the onions turn golden. Mix in 1/2 cup of beef or vegetable stock, stir again, and simmer for 5 minutes until soft and slightly sticky. Turn off the heat and set aside.
02 -
Set your oven to 375°F (190°C). Use a tablespoon of butter to coat a 9x13-inch dish. Cut Yukon potatoes into 1/4-inch thick rounds. Combine the slices with heavy cream, thyme, pepper, and salt.
03 -
In the buttered dish, layer half your potato slices evenly in one layer. Spread half of the cooked onions on top. Sprinkle with 1/4 cup Parmesan and 1/2 cup shredded Gruyère. Repeat everything with the remaining potatoes, onions, and cheeses. Pour the remaining cream over the layers.
04 -
Put foil over the dish and bake for 40 minutes. Take the foil off and bake another 20 minutes until the cheese gets bubbly and golden. Want the top extra crispy? Broil for the last 2-3 minutes.
05 -
Let the dish sit for about 5 minutes before serving. Decorate with thyme or crunchy fried onions, if you’d like. Serve warm.
# Notes:
01 -
Yukon Gold potatoes are smooth and creamy when cooked.
02 -
Gruyère or Swiss cheeses make the flavors richer and tastier.