French Onion Cheesy Potatoes

Savory cheesy and perfectly caramelized French Onion Potatoes transform everything you love about French onion soup into a comforting layered potato side dish Warming broth tender potatoes golden onions and plenty of melty cheese make this a crowd-pleaser for weeknight dinners holidays or whenever only something extra cozy will do In my house this has become the side dish my family always requests when the temperatures drop or we have guests at the table

The first time I made this I was looking for a recipe to bridge the gap between humble scalloped potatoes and something special The caramelized onions really elevate it and now it is the most requested dish whenever my extended family visits

Ingredients

• Yukon Gold or Russet potatoes: tender and sturdy choose firm potatoes with no green tinge or sprouts for best results
• Olive oil or butter: for deep flavor and helping onions caramelize I recommend extra virgin olive oil or European-style butter
• Large yellow onions: building the signature sweetness and depth pick heavy onions with tight skins for best flavor
• Sugar: this encourages the perfect golden caramelization do not skip for true onion soup flavor
• Salt: enhances every layer use kosher or sea salt for clean taste
• Black pepper: adds gentle heat freshly cracked if you have it for bold flavor
• Fresh thyme leaves: earthy and aromatic both fresh and dried work use fresh if you can
• Garlic: for that classic undertone fresh cloves give spicier aroma than jarred
• Low-sodium beef or vegetable broth: brings moisture and rich savory notes choose a good-quality broth with low sodium so you can control flavor
• Worcestershire sauce: deepens the savory notes look for one with real anchovies or opt for soy sauce for a vegetarian version
• Shredded Swiss or Gruyère cheese: melts lushly try to buy a block and shred it yourself for best texture
• Grated Parmesan cheese: a final boost of sharp salty flavor use real Parmesan rather than the shaker variety
• Chopped fresh parsley: for a pop of color and a finishing touch flat-leaf parsley has best fresh flavor

Step-by-Step Instructions

Caramelize the Onions:

Gently cook thinly sliced onions in olive oil or butter with a pinch of sugar over medium-low heat stirring often for twenty to twenty five minutes until golden brown and deeply softened stir in garlic and thyme just until fragrant then set aside Take your time here low heat is key to coax out natural sweetness

Prep and Slice the Potatoes:

Wash peel and slice your potatoes into thin even rounds about one eighth inch thick The goal is uniformity so all pieces cook at the same rate If you have a mandoline use it for precision and speed

Build the Layers:

Lightly grease a large baking dish Arrange half the potato slices evenly to create the base Scatter half the caramelized onions on top and shower with a layer of shredded cheese Repeat these layers with the remaining ingredients so every forkful has the perfect bite

Mix and Pour Broth Mixture:

In a small bowl stir together broth and Worcestershire sauce Pour this over the potatoes to moisten every layer Add the rest of your cheeses to blanket everything for rich coverage

First Round of Baking Covered:

Cover the dish tightly with foil and bake in a preheated oven for forty minutes so the potatoes steam and gently soften This process is what makes every layer creamy and tender

Final Round of Baking Uncovered:

Remove the foil and return the dish to the oven for about fifteen to twenty minutes until the cheese is bubbling golden and crisp in spots Insert a knife to check if the potatoes are fully tender before taking it out

Rest and Finish:

Allow the dish to cool for at least ten minutes before serving Sprinkle generously with fresh parsley The rest lets everything set and melds the flavors beautifully

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Swiss cheese is my personal standout in this recipe I love how it brings a nutty note and melts into those luscious potato layers My favorite memory with this dish is serving it on a snowy day with my sister we sat at the kitchen counter scraping the cheesy edges right from the dish

Storage Tips

Let leftovers cool fully then cover and refrigerate for up to four days For longer storage wrap tightly and freeze for up to two months Thaw overnight in the fridge before gently reheating To reheat cover with foil and warm in a moderate oven to keep the potatoes soft and the cheese fresh Add a splash of broth if it looks dry

Ingredient Substitutions

Swap in any melting cheese like mozzarella provolone or white cheddar if Gruyère is not on hand Vegetable broth works beautifully in place of beef For a vegetarian version skip the Worcestershire or stir in a little soy sauce You can even sneak in some sautéed mushrooms for another flavor hit

Serving Suggestions

This dish is wonderful alongside roasted chicken beef or pork The richness begs for balance from a crisp green salad A spoonful of these potatoes even makes an indulgent base for a fried egg breakfast the next morning I also like to serve this at the holidays with turkey and lots of gravy

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Cultural Note

This recipe is inspired by the classic French onion soup which is beloved for its deeply caramelized onions and layers of melted cheese and bread Here those flavors are reinterpreted in an American comfort food casserole form bringing French bistro warmth into weeknight or celebratory meals The potato format is especially popular at family gatherings in my region

Common Recipe Questions

→ What type of potatoes give the best texture?

Yukon Gold offers a creamy bite, while Russets yield a lighter, fluffier texture. Both absorb flavor well.

→ How are the onions cooked for maximum flavor?

Onions are cooked slowly with sugar until caramelized, bringing out rich sweetness and depth.

→ Can this dish be made vegetarian?

Yes, use vegetable broth and substitute Worcestershire with soy sauce or omit it to keep it vegetarian.

→ Which cheeses work well in this dish?

Gruyère and Swiss are classic, but mozzarella, provolone, or white cheddar are delicious alternatives.

→ What is the best way to store and reheat leftovers?

Let cool, refrigerate up to 4 days, or freeze up to 2 months. Reheat covered in oven or microwave gently with added broth.

→ Can protein be added for a full meal?

Absolutely—layer in cooked ground beef, shredded chicken, or cooked lentils before baking for a heartier dish.