Baker's Potatoes (French Onion Potato Bake)
A cozy, caramelized hug on a plate, this French Onion Potato Bake features rich, sweet onions, tender potatoes, and a crispy top that delights with every forkful.
Ingredients
Main ingredients
- 3 pounds Yukon Gold or Russet potatoes, thinly sliced About 1/8 inch thick
- 3 large yellow onions, thinly sliced Cook low and slow for sweetness
- 3 tablespoons unsalted butter, divided Use olive oil for dairy-free
- 2 cloves garlic, minced Adds warmth
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried
- 1 cup low-sodium chicken or vegetable broth Keeps it moist and flavorful
- 3/4 cup grated Gruyere or Swiss cheese Nutritional yeast is a great dairy-free substitute
- 1/2 cup plain Greek yogurt or sour cream Use coconut yogurt to keep it vegan
- to taste Salt and freshly ground black pepper
- 1 tablespoon all-purpose flour (optional) Helps thicken the saucy onions
- 2 tablespoons chopped chives or parsley For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Butter a 9×13 baking dish and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 20–25 minutes, until deeply golden and sweet.
- Add minced garlic and thyme to the onions and cook for 1 minute. If using flour, sprinkle it now and stir to coat to thicken the mixture slightly.
- Pour in the broth and simmer for 2–3 minutes, scraping up any browned bits. Remove from heat and stir in Greek yogurt or sour cream until smooth.
- Layer half of the sliced potatoes in the prepared dish, slightly overlapping. Spoon half of the onion mixture over the potatoes and sprinkle with a little salt and pepper.
- Repeat with the remaining potatoes and onions. Pour any remaining broth into the dish around the edges.
- Cover the dish tightly with foil and bake for 35 minutes. Remove foil, sprinkle grated cheese over the top, and bake uncovered for an additional 10–20 minutes until golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with chives or parsley.
Notes
For a festive meal, add thin slices of roasted garlic or drizzle with balsamic reduction. To make it lighter, swap half the potatoes for thinly sliced parsnips or celeriac.