Description

Savory, cheesy, and packed with rich caramelized onion flavor, these French Onion Potatoes are a mouthwatering side dish that’s sure to steal the spotlight. Tender baby potatoes are roasted to golden perfection and smothered in a creamy, cheesy French onion-style sauce that tastes like your favorite soup—turned into the ultimate comfort food casserole.

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Ingredients

Scale

For the Potatoes:

2 lbs baby Yukon Gold or red potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper

For the French Onion Sauce:

2 tbsp butter
1 large yellow onion, thinly sliced
½ tsp sugar (helps with caramelization)
2 cloves garlic, minced
1 tbsp all-purpose flour
¾ cup beef broth (or vegetable broth)
½ cup sour cream
1 cup shredded Swiss or Gruyère cheese (or a mix)
½ tsp thyme (dried or fresh)
Salt and pepper to taste

Optional Garnish:

Chopped parsley
Extra cheese for topping

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Instructions

Step 1: Roast the Potatoes

Preheat oven to 400°F (200°C).
Toss halved potatoes with olive oil, garlic powder, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 25–30 minutes, or until fork-tender and golden brown.
While potatoes roast, make the French onion sauce.

Step 2: Caramelize the Onions

Melt butter in a large skillet over medium heat.
Add sliced onions and sugar, and cook slowly, stirring often, for 15–20 minutes, until golden and caramelized.
Add garlic and cook 1 minute more.

Step 3: Make the Sauce

Sprinkle flour over the caramelized onions and stir to coat.
Slowly pour in the broth while whisking to avoid lumps. Simmer for 2–3 minutes until thickened.
Stir in sour cream, thyme, and ½ cup shredded cheese. Season with salt and pepper to taste.
Remove from heat once cheese is melted and sauce is creamy.

Step 4: Assemble the Dish

Transfer roasted potatoes to a greased 9×13-inch baking dish.
Pour the French onion sauce over the potatoes and toss gently to coat.
Top with remaining ½ cup cheese.

Step 5: Bake and Serve

Cover with foil and bake at 375°F (190°C) for 15 minutes.
Remove foil and bake another 5–10 minutes until cheese is melted and bubbly.
Garnish with chopped parsley and serve warm.

Notes

Use Baby Potatoes – They roast faster and have a creamy interior.
Caramelize Low and Slow – Don’t rush the onions for the richest flavor.
Choose a Melty Cheese – Swiss, Gruyère, or mozzarella all melt beautifully.
Make Ahead – Prepare everything up to the final bake, refrigerate, then bake fresh.
Double for a Crowd – This dish disappears fast—easily double the recipe!

Prep Time: 15 minutes
Cook Time: 45 minutes
Cuisine: American