French Onion Potato Bake
This French Onion Potato Bake is one of those recipes that uses just a handful of pantry staples—potatoes, onion, heavy cream, and a dry onion soup mix packet. It works for holidays, weeknight dinners, or potlucks
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I love serving this dish as a side for family dinners, Sunday meals, or even holiday gatherings. It’s the kind of easy potato casserole that pairs well with chicken, beef, or ham, but it also works as a stand-alone comfort food dish when you just want something warm and filling.
Try serving them with my Crockpot Slow Cooker Rump Roast and Brown Sugar Pineapple Ham for a hearty and comforting meal.
How to Make French Onion Potato Bake
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat oven to 400°F and lightly grease your casserole dish.
2. Peel and slice potatoes, onion, and parsley.
3. In a medium bowl, whisk together heavy cream and dry onion soup mix.
4. Layer half the potatoes in the dish, then half the onions.
5. Pour half of the cream mixture over the top.
6. Repeat layers with the remaining potatoes, onions, and cream.
7. Sprinkle parmesan cheese on top.
8. Cover with aluminum foil and bake for 20 minutes.
9. Remove foil and bake another 15 minutes until potatoes are tender and golden.
10. Let sit for 5 minutes, sprinkle with parsley, and serve warm.
Serve and Enjoy!
Important Recipe Notes
- Use a sharp knife or mandoline to get even slices. Thinner slices will cook through more evenly and make the casserole extra tender.
- You can prep the layers earlier in the day, cover with foil, and store in the fridge until you’re ready to bake. Just add a few extra minutes of baking time.
- Parmesan gives a nice salty bite, but you can also use mozzarella, Gruyère, or Swiss if you want it extra cheesy.
- The dry onion soup mix is what gives this dish its deep flavor. If you don’t have it, you can use onion powder, garlic powder, and a pinch of beef bouillon as a substitute.
- Allowing the casserole to sit for about 5 minutes before serving helps the sauce thicken up and makes it easier to cut.
- Leftovers keep in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
- Assemble and freeze unbaked (wrapped tightly) for up to 2 months. Thaw in the fridge overnight, then bake as directed.
French Onion Potato Bake
Ingredients
- 2–3 large potatoes about 3 cups, peeled and sliced very thin
- 1 yellow onion sliced into rings
- 1 cup heavy cream
- 1 1 oz packet dry onion soup and dip mix
- ⅓ cup grated parmesan cheese
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F and lightly grease your casserole dish.
- Peel and slice potatoes, onion, and parsley.
- In a medium bowl, whisk together heavy cream and dry onion soup mix.
- Layer half the potatoes in the dish, then half the onions.
- Pour half of the cream mixture over the top.
- Repeat layers with the remaining potatoes, onions, and cream.
- Sprinkle parmesan cheese on top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake another 15 minutes until potatoes are tender and golden.
- Let sit for 5 minutes, sprinkle with parsley, and serve warm.
Check Out More Potato Recipe Ideas!
Crockpot Creamy and Cheesy Potatoes
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