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Overhead shot of golden French Onion Potatoes baked in a white casserole dish, topped with bubbly melted mozzarella and chopped parsley.
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French Onion Potatoes

Love French onion soup? You’ll be obsessed with these rich and cheesy French Onion Potatoes.
Prep Time10 minutes
Cook Time1 hour
Course: Side Dish
Cuisine: American
Keyword: French onion, potoates
Servings: 8 people
Author: Jenna Harrison

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • large mixing bowl
  • Wooden spoon or spatula
  • measuring cups and spoons
  • Sharp Knife
  • Cutting board
  • Aluminum foil

Ingredients

  • 5 lbs Yukon gold potatoes 1-inch cubes
  • 3 Tablespoons salted butter
  • 1 large yellow onion sliced thin
  • 1 packet onion soup mix
  • 1 cup plus 2 Tablespoons beef broth
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper

GARNISH:

  • Fresh parsley
US Customary - Metric

Instructions

Preheat the oven

  • Preheat the oven to 400°F. Lightly spray a 9x13-inch baking dish with nonstick spray and set aside.

Caramelize the onions

  • In a medium saucepan over medium heat, melt the butter. Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until softened and golden brown. Deglaze the pan with 2 Tablespoons of beef broth, scraping up any browned bits.

Mix the potatoes

  • In a large mixing bowl, combine the cubed potatoes, onion soup mix, 1 cup beef broth, salt, pepper, and the caramelized onion mixture. Stir until the potatoes are evenly coated.

Bake the potatoes

  • Transfer the potato mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 40–45 minutes.

Add the cheese

  • Remove the foil and sprinkle the mozzarella cheese evenly over the top. Bake uncovered for 10 minutes, until the cheese is melted.

Broil and finish

  • Turn on the broiler and broil for 5 minutes, or until the cheese is bubbly and golden brown. Sprinkle with chopped parsley before serving.

Notes

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm in a 350°F oven until heated through or microwave individual portions.
  • Freeze: Freeze before baking (without cheese topping) for up to 2 months. Thaw in the fridge overnight before baking.

Nutrition

Serving: 1.25cup | Calories: 307kcal | Carbohydrates: 51g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 551mg | Potassium: 1246mg | Fiber: 7g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 57mg | Calcium: 112mg | Iron: 2mg