French Onion Potatoes
Love French onion soup? You’ll be obsessed with these rich and cheesy French Onion Potatoes.
Servings: 8 people
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
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.