Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1 bay leaf
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 tablespoon all-purpose flour
- 3 cups beef broth (low sodium preferred)
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 cup shredded Gruyère cheese
- 1/2 cup heavy cream (optional, for extra richness)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large, heavy-bottomed pan or Dutch oven, melt the butter over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, for 25-30 minutes, or until deeply golden brown and caramelized. Stir in the minced garlic, thyme, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper during the last 5 minutes of cooking.
- Sprinkle the flour over the caramelized onions and cook, stirring constantly, for 1 minute. Slowly whisk in the beef broth until smooth. Bring to a gentle simmer, then reduce heat and let it thicken slightly for 5 minutes. Remove from heat and discard the bay leaf. Stir in the heavy cream if using.
- Arrange one-third of the thinly sliced potatoes in a single layer at the bottom of the prepared baking dish. Season lightly with salt and pepper. Spoon one-third of the caramelized onion mixture evenly over the potatoes.
- Repeat step 4 twice more, layering the remaining potatoes and onion mixture. Finish with a final layer of potatoes on top.
- Pour any remaining liquid from the onion mixture over the top layer of potatoes. Cover the baking dish tightly with aluminum foil and bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil, sprinkle the shredded Gruyère cheese evenly over the top, and return to the oven uncovered. Bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. If desired, broil for 1-2 minutes for extra crispness, watching carefully to prevent burning.
- Let the French Onion Potato Bake rest for 10-15 minutes before serving. Garnish with fresh chopped parsley.
Notes
For best caramelization, cook the onions slowly over low heat; patience is key! You can prepare the caramelized onions a day ahead and store them in the refrigerator. This dish is wonderful alongside roasted chicken, beef, or as a standalone comfort meal. If you prefer a vegetarian option, use vegetable broth instead of beef broth.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg