Potatoes are my favorite comfort food staple. It’s always fun to find new ways to make them. Today it’s French onion potato bake. Similar to scalloped or au gratin potatoes, but easier and with a flavor twist.
- Potatoes (no surprise here)
- Sour cream
- Half and half
- Shredded cheese – “Italian mixed”
- French onion soup mix (dry packet)
How to make these potatoes
Whenever you make a potato dish like this, the important step is to get evenly sliced potatoes. If you have a mandolin, this is a good time to use it. (please watch your fingers!) Even better if you have a food processor – that’ll make very short work of the job!
In a large bowl, mix together the sour cream, half and half and soup mix. Add in the potatoes and a little shredded cheese. Give it all a good stir to evenly coat those potato slices.
Transfer to a casserole dish. I use a 2.5-quart dish but anything up to a 9x13 will work. Cover and bake for 50-55 minutes. Then uncover, sprinkle with more shredded cheese, and bake another 10-15 minutes (uncovered). The potatoes should be warm and bubbly and the top a beautiful golden brown.
Allow the potatoes to rest for 10 minutes before serving.
Feel free to play with this recipe and make it your own. Here are a few ideas:
- Potatoes – I typically use russet potatoes for this but most any variety will work.
- Dairy – you can substitute heavy cream or even milk for the half and half, just ensure you have a total of 2 cups of “dairy”, including the sour cream.
- Cheese – oh, lots of possibilities here! Try sharp cheddar, or other cheese blends. I’m a big fan of Mexican cheese blend and will probably try that my next time I make this.
- French onion soup mix – not always easy to find. I have made this with plain old Lipton onion soup mix and it was just fine. Not really sure what makes the other one “French” anyway. . .
- Onion - feel free to slice up an onion and add it to the potato mix before baking. That will really "UP" the onion factor!
- Baking dish – as mentioned above, I use a 2.5 quart casserole for this. However, it will work just fine in a 9x13 pan. And I actually think that type of pan might have some advantages. With the potatoes more spread out, they will likely cook faster. And, more importantly, these dimensions will result in more top crust. Therefore, more golden- brown cheesy goodness. Need I say more?
You will love this French Onion Potato Bake with so many different meals!
French Onion Potato Bake
- 2 ½ - 3 pounds potatoes peeled
- 1 cup sour cream
- 1 cup half n half
- 1 ½ cups Italian blend cheese, shredded
- 1.4 oz package French Onion Soup Mix 40g
- Preheat oven to 400F. Slice potatoes into ¼ -inch thick pieces. (A mandolin or food processor will ensure even thickness)
- In a large bowl, whisk together sour cream, half and half and soup mix. Add potatoes and ½ cup shredded cheese. Stir to evenly coat.
- Transfer to a 2.5 to 3-quart casserole dish or pan. Distribute mixture evenly in the pan, then cover pan with lid or foil.
- Bake at 400F for 50-55 minutes. Check with a fork to verify the potatoes are tender.
- Remove lid or foil and sprinkle the remaining shredded cheese evenly on top of the potatoes.
- Return to oven and bake 10-15 minutes until the top is golden brown.
- Remove from oven and allow to rest 10 minutes before serving
Nutrition values are estimates only, using online calculators. Please verify using your own data.