Easy French Onion Potato Bake
This Easy French Onion Potato Bake is a rustic, comforting casserole made with just a few pantry staples: potatoes, dry French onion soup mix, butter, and water. Optional cheese adds gooey richness on top. It’s the perfect balance of hearty, flavorful, and fuss-free. Ready in about 1 hour, it pairs beautifully with grilled meats, roast veggies, or stands alone as a cozy main.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Foil
- Knife + cutting board
- Oven
Ingredients
- 6 medium potatoes, peeled and chopped into 1-inch chunks (Yukon Gold or Russet)
- 1 packet French onion soup mix (dry mix, about 1 oz)
- 4 tablespoons butter, diced
- 1 ½ cups hot water
- ½ teaspoon dried rosemary (optional)
- 1 cup shredded cheese (optional – Gruyère, Cheddar, or Swiss work well)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine potatoes, butter, soup mix, rosemary, and hot water. Toss until potatoes are coated and butter begins to melt.
- Pour mixture into the prepared baking dish and spread evenly.
- Cover tightly with foil and bake for 40 minutes, until potatoes are fork-tender.
- Remove foil, sprinkle with cheese if using, and bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly.
- Let sit for 5–10 minutes before serving. Garnish with fresh herbs or cracked pepper if desired.
Notes
- No soup mix? Substitute with 1 ½ cups caramelized onions and ½ teaspoon beef bouillon or onion powder.
- Make-ahead: Assemble the dish up to 24 hours in advance. Refrigerate and bake straight from the fridge, adding 10 extra minutes.
- Lighter version: Use broth instead of butter, and skip the cheese.
- Add-ins: Try sliced mushrooms, caramelized garlic, or chopped spinach for extra texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 350°F until warmed through.