Creamy comfort food does not come much easier than this French Onion Potato Bake. Perfect for when time is at a premium, get all the French onion flavour without all the work by using a handy sachet of French onion soup to pack this creamy potato bake with taste.
Sliced potatoes are layered with cheese and bacon, then just stir together some cream and a packet of French onion soup, and pour it over the top to make this French onion potato bake. Done.
Table of Contents
Why I think you will love this recipe
- 5 ingredients
- easy preparation
- cream + cheese + potatoes = my love language
What you need to make french onion potato bake
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- potatoes
- cheddar cheese
- bacon (optional - but not in our house)
- thickened cream - heavy cream
- french onion soup mix
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- Cheddar cheese - substitute with another cheese that melts well and has a rich flavour like Colby, Gruyere or a blend.
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How to make french onion potato bake
- Mix together cream and soup mix.
- Place a layer of potato slices in a casserole dish.
- Sprinkle over cheese and bacon, along with a splash of the cream mixture.
- Repeat with the remaining potato, cheese and bacon.
- Pour over the remaining cream mixture and bake.
- Top with extra cheese and return to the oven.
My top tips for the best result
- Slicing the potatoes with a mandolin will give you nice, uniform slices. Not strictly necessary, but it makes the process much quicker and the potatoes will cook evenly.
- Once the potatoes are sliced, they will start to turn brown unless you use them immediately; or put them in a bowl of cold water.
- No need for salt and pepper, all of the seasoning is in the soup mix.
Storage
Any leftovers of this french onion potato bake can be kept in an airtight container in the refrigerator for up to 3 days.
More potato recipes you may enjoy
Smashed Potatoes - simmer some baby potatoes, give them a smash with a potato masher, then brush on some melted butter and garlic powder for the crunchiest smashed potatoes you've ever had.
Smashed Potato Salad - crispy smashed potatoes with a dressing of sour cream and mayo for a creamy, crunchy take on potato salad. Ugly delicious food at its best!
📖 Recipe
French Onion Potato Bake
Ingredients
- 300 ml thickened cream
- 1 sachet french onion soup mix (my full sachet was 29g)
- 600 g potatoes peeled
- 100 g cheddar cheese grated
- 100 g bacon chopped
Watch me make this recipe
Instructions
- Preheat oven to 180℃.
- Combine thickened cream and french onion soup mix and mix well to incorporate, then set aside (I mix it right in the cream container if there's room).300 ml thickened cream1 sachet french onion soup mix
- Using a mandolin or a sharp knife, slice potatoes to 2mm thick (see my notes).600 g potatoes
- Place ⅓ of the potato slices in the base of a baking dish (mine is 26 x 18 x 5 cm - see my notes) - they will overlap, just try to spread them out evenly.
- Scatter over ⅓ of the cheese, ½ of the bacon and drizzle over (roughly) 2 to 3 tablespoons of the cream mixture.100 g cheddar cheese100 g bacon
- Repeat with the remaining ingredients, finishing with a layer of potatoes.
- Pour the remaining cream mixture evenly over the potatoes.
- Cover with a layer of baking paper (see my notes), then a layer of foil and bake for 1 hour 10 minutes, or until the potatoes in the middle are soft when tested with a sharp knife.
- Scatter over remaining ⅓ of grated cheese and bake (uncovered) for 10-15 minutes until golden brown.
- Allow to stand for 5 minutes before serving.
Notes
- Slicing the potatoes with a mandolin will give you nice, uniform slices. It's not necessary, but it makes the process faster. You are aiming for slices 2mm in thickness. The thicker they are, the longer they will take to cook. If you need to, pop the potato slices into a bowl of cold water to stop them browning, then drain before using.
- Baking dish - mine was 26 x 18 x 5 cm, but a smaller dish will work too.
- The layer of baking paper is to stop the potatoes sticking to the foil.
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