French Onion Potato Bake Recipe

Introduction

If you love the rich flavors of French onion soup combined with creamy, comforting potatoes, this French Onion Potato Bake is for you. It’s a cheesy, tangy casserole with a delightful hint of sweetness from pineapple, making it a unique and satisfying side or main dish.

Ingredients

• 2 lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced
• 1 medium onion, thinly sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 can (10–12 oz) condensed cream of mushroom soup or cream of chicken soup
• 1 cup sour cream
• 1 packet (1 oz) dry French onion soup mix
• 1 cup shredded cheddar or Gruyère cheese
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Step 2: In a saucepan, melt butter over medium heat. Add the sliced onions and cook for 5–7 minutes until softened and slightly golden. Stir in the minced garlic and cook for an additional minute.
3. Step 3: In a bowl, combine the cooked onions and garlic with the condensed soup, sour cream, and French onion soup mix. Stir until well combined.
4. Step 4: Spread half of the sliced potatoes evenly in the prepared baking dish. Top with half of the creamy onion mixture. Sprinkle a little shredded cheese over the layer.
5. Step 5: Repeat with the remaining potatoes, the rest of the sauce, and the remaining cheese on top.
6. Step 6: Cover the dish with foil and bake for 35–40 minutes. Remove the foil and bake for an additional 15–20 minutes, until the potatoes are tender and the top is bubbly and golden.
7. Step 7: Let the bake rest for 5–10 minutes before serving. Garnish with chopped fresh parsley if desired.

Tips & Variations

• Add cooked bacon, green onions, and extra cheddar for a loaded baked potato flavor.
• For a tropical twist, mix in shredded coconut and substitute mozzarella for cheddar cheese.
• Use Greek yogurt instead of sour cream and reduced-fat cheese for a lighter dish.
• Sprinkle crushed Ritz crackers or Panko breadcrumbs mixed with melted butter on top for extra crunch.
• Incorporate sautéed bell peppers, mushrooms, or spinach to boost the veggie content.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, cover and bake at 350°F until warmed through or microwave individual portions. You can also freeze the bake for up to 2 months; wrap tightly and thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes! Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.

Can I use fresh pineapple instead of canned?

Absolutely. Make sure the pineapple is ripe and sweet, cut into small chunks, and drain excess juice well to avoid a watery casserole.

French Onion Potato Bake Recipe

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★★★★★

4.8 from 117 reviews

A comforting French Onion Potato Bake combining tender sliced potatoes with a creamy, cheesy French onion-flavored sauce. This dish layers butter-sautéed onions, garlic, sour cream, condensed cream of mushroom soup, and dry French onion soup mix, creating rich, savory flavors baked to golden perfection. Ideal as a hearty side dish or vegetarian main course.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced

Dairy and Sauces

• 2 tbsp butter
• 1 (10–12 oz) can condensed cream of mushroom soup or cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese or Gruyère cheese

Seasonings

• 1 (1 oz) packet dry French onion soup mix
• Salt and black pepper, to taste

Optional Garnish

• Fresh parsley, chopped

Instructions

1. Prep the oven & dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray to prevent sticking during baking.
2. Make the creamy base: Melt butter in a saucepan over medium heat. Add the thinly sliced onions and cook for 5–7 minutes until they soften and turn golden. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat. In a bowl, combine the cooked onion and garlic mixture with the condensed cream of mushroom (or chicken) soup, sour cream, and dry French onion soup mix. Stir thoroughly until the mixture is homogeneous.
3. Assemble the bake: Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Spoon half of the creamy onion sauce over the potatoes, spreading it evenly. Sprinkle a portion of the shredded cheese over the sauce. Repeat the layering with the remaining potatoes, the remaining sauce, and cheese on top.
4. Bake: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 35–40 minutes. Then remove the foil and continue baking uncovered for another 15–20 minutes until the potatoes are tender and the top is bubbly and golden brown.
5. Serve: Remove from the oven and let the casserole rest for 5–10 minutes to allow the flavors to set. Garnish with chopped fresh parsley before serving, if desired.

Notes

• You can prepare this casserole up to 24 hours in advance, then refrigerate it covered; bake just before serving.
• For a vegetarian version, use cream of mushroom soup and ensure the French onion soup mix does not contain meat-derived ingredients.
• Fresh pineapple can be added for a sweet contrast, but drain it well to avoid excess moisture.
• To add protein, stir in cooked shredded chicken or diced ham before baking.
• Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months; reheat thoroughly before serving.
• Optional toppings like breadcrumbs or crushed crackers mixed with butter can add a crunchy finish.

Keywords: French onion potato bake, casserole, cheesy potato bake, vegetarian casserole, French onion soup mix recipe