French Onion Potato Bake
Le French Onion Potato Bake est un gratin généreux et fondant qui marie deux classiques de la cuisine française : les pommes de terre crémeuses et les saveurs caramélisées de la soupe à l’oignon. Ce plat chaleureux est parfait pour accompagner un rôti, un poulet grillé ou même être servi seul avec une salade verte.
Ingredients
- For the casserole:
- 1.5 kg 3 lbs potatoes, peeled and thinly sliced
- 1 medium onion thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup French onion soup store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
- For the topping:
- 1 cup French fried onions store-bought
- 1/2 cup shredded cheddar cheese optional, for extra cheese flavor
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until the onion is caramelized and golden brown.
- In a large bowl, combine the sour cream, heavy cream, French onion soup, salt, and pepper. Mix until well combined.
- Add the caramelized onions and chopped thyme to the cream mixture, stirring to incorporate.
- Layer the thinly sliced potatoes in the prepared baking dish, spreading them out evenly. Pour the cream and onion mixture over the potatoes, ensuring all the layers are covered.
- Sprinkle the shredded mozzarella and Parmesan cheeses evenly over the top of the potatoes.
- Cover the baking dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- In the last 10 minutes of baking, sprinkle the French fried onions on top of the potatoes and bake uncovered until the onions are crispy.
- Remove from the oven and let the dish rest for 5-10 minutes before serving.
