French Onion Potato Bake (Printable Version)
Layers of potatoes, onions, and Gruyère come together in a creamy, bubbly bake.
# What You'll Need:
→ Base Layer
01 -
2 big onions (try Vidalia or Walla Walla), cut into thin slices
02 -
2 lbs of starchy potatoes (think Yukon Golds or Russets), ready to slice up
03 -
2 tbsp butter to caramelize those onions
→ Creamy Topping
04 -
1½ cups shredded Gruyère cheese
05 -
1 cup full-fat heavy cream
06 -
A pinch of salt and pepper to taste
07 -
A few fresh thyme leaves from the sprigs
# Steps to Follow:
01 -
Warm your oven to 375°F (190°C). Take out your nicest baking dish and grease it up lightly with butter or cooking spray.
02 -
In a large skillet over medium heat, melt the butter. Let the sliced onions cook slowly for about 15-20 minutes until they're soft and deep golden. Your kitchen will smell incredible!
03 -
As the onions cook, slice your potatoes thinly, no thicker than a coin. Toss them in a mixing bowl with the cream, thyme leaves, and a dash of salt and pepper.
04 -
Place half your potato mixture in the greased dish, then add a layer of golden onions. Repeat the process with the remaining potatoes and onions. Finish it off by sprinkling Gruyère cheese over everything.
05 -
Cover the dish loosely with foil and bake it for about 45 minutes. Then take off the foil and let it cook for another 15-20 minutes until the top is bubbly, golden, and slightly browned.
# Additional Notes:
01 -
Want to make this ahead? You can assemble everything the day before. Cover and leave it in the fridge until baking time.
02 -
No Gruyère? Swiss cheese is a solid alternative.
03 -
Make sure your potato slices are all the same thickness so they cook evenly.