Say Hello to your new favorite side dish folks! These Cheesy French Onion Potatoes are decadent, cheesy and over-the-top delicious! A spin on the classic French Onion Soup recipe potato-style!
This is a sponsored post on behalf of ShopRite. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
I don’t know about you folks, but I’m a side lover when it comes to our Thanksgiving meal. I know, I know…the turkey is supposed to be the star, but we all know the sides definitely help make the meal!
Decadent Cheesy French Onion Potatoes
And these Cheesy French Onion Potatoes are sure to steal the show this year!
They’re creamy and cheesy with a spin on the classic French onion soup. I created the recipe with the help of my good friends at ShopRite. I used their Bowl & Basket Specialty Yellow Creamer Potatoes. These potatoes are deliciously buttery and they’ve got a velvety texture which make them the perfect choice for this decadent dish.
ShopRite’s Bowl & Basket line has a nice variety of creamer potatoes, any of which would be perfect for your side dishes this upcoming holiday season, so be sure to check out what they have to offer.
Caramelized Onions Ingredients
- yellow onions
- olive oil
- granulated sugar
- thyme leaves
- Dijon mustard
Cheesy French Onion Potatoes Ingredients
- all-purpose flour
- beef broth
- heavy cream
- kosher salt and pepper
- Gruyère cheese
- French fried onions for topping, if desired
- caramelized onions (above)
How to Make These Cheesy French Onion Potatoes
First, you’ll need to caramelize your onions. You will add the olive oil and butter to a large skillet over medium-high heat and then add your onions and cook for 20 minutes, mixing often so as not to burn, until they’re caramelized and golden brown. Next up, you’ll mix in the sherry and sugar and continue to cook for about 4 more minutes before adding the garlic, thyme and Dijon and cook for an additional 1-2 minutes. At this point you will remove the onions from the heat and set aside.
While the onions are cooking you can set a large pot of salted water to boil. You will need to parboil your cut potatoes for about 6 minutes to help cut down on baking time. While the water is coming to a boil and the potatoes are parboiling you can make your sauce.
You will melt the butter in a 3 1/2-qt. cast iron pan or an oven-proof deep skillet of similar size over medium-high heat and then sprinkle in the flour and cook for 1 minute before whisking in the broth and heavy cream and salt and pepper. This will cook until the mixture is thickened, about 5-6 minutes then you’ll remove it from the heat and stir in 1 1/2 cups of the shredded cheese until it’s melted followed by the caramelized onions and then the parboiled potatoes.
The potatoes will bake for 35 minutes covered and 15 minutes uncovered. In the last 5-7 minutes of baking time you’ll top the potatoes with the remaining cheese and if desired, some French fried onions.
These potatoes would be so delicious as a side for your holiday bird or ham. We really enjoy these along a nice juicy steak too.
Hoping they secure a spot on your holiday menu this year. I just know they’d be a total hit at your house too.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Cheesy French Onion Potatoes
I parboil my potatoes in some boiling water for 6 minutes to soften them a bit before adding to the creamy sauce and baking in the oven. It cuts down on the baking time.
The ShopRite Bowl & Basket Specialty Yellow Creamer Potatoes are mostly very small so you’ll just need to cut them in half. If there are any larger ones in your bag cut them in quarters so all your potatoes are relatively the same size.
More Delicious Holiday Side Dishes to Enjoy
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 4 cups yellow onion, thinly sliced
- 1/4 cup sherry cooking wine
- 1 tsp. granulated sugar
- 2 cloves garlic, minced
- 1 Tbsp. fresh thyme leaves
- 1 tsp. Dijon mustard
Cheesy French Onion Potatoes
- 1 3lb. bag Bowl & Basket Specialty Yellow Creamer Potatoes, cut the smaller ones in half and the larger ones in quarters
- 4 Tbsp. butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium beef broth
- 1 1/2 cups heavy whipping cream
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 cups shredded Gruyere cheese, divided
- 1/2 cup French fried onions, I use ShopRite Bowl & Basket brand
- Add the olive oil and butter to a large skillet over medium-high heat. Add onions and cook for 20 minutes, mixing occasionally so as not to burn, until caramelized and golden brown. Mix in the sherry and the sugar and continue to cook for 4 more minutes. Add the garlic, thyme leaves and Dijon mustard and cook for 1 more minute. Remove from the heat and set aside.
Cheesy French Onion Potatoes
- Preheat oven to 375 degrees. Bring a large pot of water to a boil and add the cubed potatoes. Parboil for about 6 minutes. Drain well.
- Melt butter in a 3 1/2-qt. cast iron pan or an oven-proof deep skillet of similar size over medium-high heat. Sprinkle the flour over the melted butter and cook for 1 minute, whisking often. Whisk in the broth and heavy cream and continue to cook, stirring often, until mixture is thickened, about 5-7 minutes. Remove from the heat and add the kosher salt, pepper, caramelized onions and one and a half cups of the shredded Gruyere cheese. Stir until well combined and the cheese is melted.
- Fold in the cubed potatoes until well combined. Bake for 35 minutes, covered and then 15 minutes uncovered. For the last five minutes of baking time, sprinkle the remainder of the shredded cheese on top, as well as the French fried onions. Remove from the oven and let potatoes rest for about 10 minutes before serving.