Easy French Onion Potato Bake

Easy French Onion Potato Bake

This French Onion Potato Bake combines thinly sliced potatoes with rich, caramelized onion flavor, gooey cheese, and a creamy soup base. It’s a crowd-pleasing, minimal-effort casserole that works perfectly as a side dish for weeknight dinners or holiday meals.

Ingredients:

• 6 medium Yukon Gold or russet potatoes, thinly sliced

• 1 packet (1 oz) dry French onion soup mix

• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

• 1 cup sour cream

• 1 ½ cups shredded cheddar cheese (or Swiss/Gruyère for a twist)

• ½ cup milk

• 2 tablespoons butter, cut into small pieces

• Salt & pepper, to taste

• Optional: chopped green onions or crispy fried onions for topping

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Prepare the sauce:

   • In a large bowl, combine the soup mix, cream of mushroom soup, sour cream, milk, and 1 cup of cheese. Stir until smooth.

3. Assemble the casserole:

   • Layer half of the sliced potatoes in the bottom of the baking dish.

   • Spoon half of the creamy mixture over the top.

   • Add remaining potatoes and spread the rest of the sauce on top.

4. Top with cheese and butter:

   • Sprinkle the remaining ½ cup of cheese over the top.

   • Dot with butter pieces.

5. Bake:

   • Cover with foil and bake for 45–50 minutes.

   • Uncover and bake an additional 15–20 minutes, until golden brown and bubbly, and potatoes are tender when pierced.

6. Garnish & Serve:

   • Let rest for 10 minutes before serving.

   • Optional: Top with green onions or crispy fried onions for added crunch.

Tips:

• Use a mandoline slicer for even, thin potato slices.

• Make it ahead and reheat before serving — great for holidays!

• Add cooked bacon or caramelized onions for an extra flavor boost.

Want a slow cooker version or a cheesy hashbrown bake alternative? Let me know!