Baker's Potatoes (French Onion Potato Bake)
A comforting casserole of golden potato slices, caramelized onions, and melted cheese, perfect for cozy dinners or festive occasions.
Ingredients
Main ingredients
- 2 pounds Yukon Gold potatoes, thinly sliced Hold their shape and get buttery when roasted.
- 2 large yellow onions, thinly sliced Caramelize until richly brown for classic French onion flavor.
- 3 tablespoons unsalted butter For sautéing the onions and brushing the top.
- 2 cloves garlic, minced Adds warmth and depth.
- 1 cup low-sodium beef broth or vegetable broth Use vegetable broth for a vegetarian option.
- 1 cup milk or half-and-half Use oat milk for a dairy-free swap.
- 1 cup Gruyere or Swiss cheese, grated Melts beautifully.
- 2 tablespoons Dijon mustard Brightens the richness.
- 1 teaspoon fresh thyme leaves Plus extra for garnish.
- Salt and freshly ground black pepper to taste
- Olive oil for drizzling
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, melt butter and add the sliced onions. Cook slowly, stirring occasionally, until they reach a deep, golden brown—about 25 to 30 minutes.
- Stir in minced garlic, Dijon mustard, and thyme during the last 2 minutes of cooking.
- Add a splash of broth to deglaze the pan if the onions stick.
- Layer half of the potato slices in the prepared dish, overlapping them slightly. Season lightly with salt and pepper, and spread half of the caramelized onions over the potatoes.
- In a measuring cup, whisk together the remaining broth and milk, then pour half of this mixture evenly over the first layer. Sprinkle half the cheese and repeat with the remaining potatoes, onions, liquid, and cheese.
- Drizzle a little olive oil over the top.
Cooking
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the top is golden and bubbling and a knife slides through a potato slice easily.
- Let rest for 5–10 minutes before serving so the layers settle. Garnish with fresh thyme and a crack of black pepper. Serve warm.
Notes
Can be adapted for a healthier option by swapping creams and cheeses or using sweet potatoes. Make-ahead: Assemble up to a day in advance, cover, and refrigerate.