This flavour-packed French Onion Potato Bake is seriously satisfying! It takes the classic scalloped potato bake and adds a French onion twist. Potato slices are layered in a creamy French onion-flavoured sauce, topped with cheese and then oven baked until golden and bubbly. It’s a delicious, comforting side dish that’s sure to be a dinner time favourite.
Creamy potato bakes like Potatoes au Gratin (Dauphinoise potatoes) are my favourite potato side dish, and I LOVE this nostalgic French onion version. Potato bake with French onion soup mix is how my mum always made it 🥰. This healthier version uses a homemade French onion soup mix that’s gluten-free and additive-free.
Ingredients in French Onion Potato Bake
This deliciously creamy potato bake needs just a handful of simple ingredients:
Potatoes – You can use all purpose potatoes but starchy potatoes are best. Sebago, Golden Delight and Russet potatoes are good options.
Milk – Full-cream milk.
Cream – I use thickened cream, but pure cream works too.
French onion soup mix – I use this homemade French onion soup mix (it’s salt-free, gluten-free and additive-free), but you can substitute with 1 packet mix if you need to. If using an onion soup packet mix, you’ll need to add 1/2 cup extra cream to offset the thickening agent, and you can leave out the salt.
Cheese – Cheddar cheese is preferred for its stronger flavour, but you could substitute with mozzarella.
Salt – Only if using the homemade French onion soup mix, rather than a packet.
Thyme – For garnishing.
How to make French Onion Potato Bake
In a small jug, mix together the French onion soup mix, cream, milk and salt. Then, in a baking dish layer the potato and cream mixture in thirds. Sprinkle with grated cheese and bake covered in the oven for about an hour. Remove the cover, and bake for another 10 minutes until golden and bubbly.
Thermomixer? You can use your machine to grate the cheese, and also mix together the French onion soup mix, cream, milk and salt. Then, in a baking dish layer the potato and cream mixture in thirds. Sprinkle with the grated cheese and bake covered in the oven for about an hour. Remove the cover, and bake for another 10 minutes until golden and bubbly.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both conventional and thermo cooker methods.
Can babies eat potato bake?
This potato bake can be served to young children, with some adaptations. If serving to a baby under 12 months, use the homemade French onion soup mix and leave out the salt. Once cooked, season the rest of the family’s servings after reserving baby’s portion. Depending on baby’s age/stage and texture preferences, you might need to remove the cheesy top and serve chopped or mashed.
Serving and storing
This creamy potato bake is best served fresh.
If you have leftovers (rare in our house!) you can store them in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers in an airtight container for up to three months. To reheat, microwave or warm in the oven.
Looking for more side dishes for family dinner? Try this Mashed Sweet Potato with Cauliflower. It’s a beautifully smooth mashed potato, with hidden cauliflower, a hint of garlic and a touch of butter. This Basil Pesto Potato Bake is another favourite, and a great alternative for lighter meals. It’s a no-cream potato bake, full of fresh basil pesto flavour. Check it out!
If you make this French Onion Potato Bake please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more healthy recipes for side dishes.
Happy cooking,
Chloe x
French Onion Potato Bake
Category: SidesTap or hover to scale
Ingredients
- 1 cup grated cheddar cheese (Thermomixers: 100g block cheddar cut into 3cm/1 inch cubes if grating in machine)
- 3/4 cup thickened cream
- 1/2 cup milk
- 1 serve/packet French onion soup mix (Note 1)
- 1/4 tsp salt leave out if using a packet onion soup mix
- 750 g white potatoes peeled and thinly sliced
- 2-3 sprigs fresh thyme to garnish
Thermo Cooker Instructions
- Pre-heat oven to 200°C (180°C fan-forced). Lightly grease a large 2L baking dish.
- If grating, put cheddar cheese into the mixing bowl. Chop 3 seconds, speed 7, MC on. Transfer to a small bowl.
- Add cream, milk, soup mix and salt to mixing bowl. Mix 5 seconds, speed 4, MC on.
- Place 1/3 of the potatoes on bottom of baking dish. Pour over 1/3 of the cream mixture. Repeat, making another 2 layers with the remaining potato and cream mixture.
- Sprinkle over cheese.
- Cover dish with aluminum foil. Bake in the oven for about 1 hour until potatoes are tender. Carefully remove foil, and bake for other 10 minutes until top is golden brown. Garnish with thyme leaves.
Conventional Instructions
- Pre-heat oven to 200°C (180°C fan-forced). Lightly grease a large 2L baking dish.
- Combine cream, milk, soup mix and salt in a jug or bowl.
- Place 1/3 of the potatoes on bottom of baking dish. Pour over 1/3 of the cream mixture. Repeat, making another 2 layers with the remaining potato and cream mixture.
- Sprinkle over cheese.
- Cover dish with aluminum foil. Bake in the oven for about 1 hour until potatoes are tender. Carefully remove foil, and bake for other 10 minutes until top is golden brown. Garnish with thyme leaves.
