Cheesy French Onion Potatoes
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!
Servings: 10 servings
Ingredients
Caramelized Onions
- 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
Instructions
Caramelized Onions
- 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.
Notes
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.