My "French Onion Scalloped Potatoes" Will Disappear Before They Cool Off
When I’m craving comfort food, cheesy French onion scalloped potatoes are the ultimate indulgence. Imagine all the savory flavor of French onion soup — caramelized onions, rich beef broth, and melted Gruyère — layered between slices of tender golden potatoes. This dish is perfect for a cozy dinner at home or as a showstopping Thanksgiving side dish. So whether you’re serving it up for a holiday feast or a casual family dinner, its crisp, golden top and creamy layers will have everyone coming back for seconds.
Why You’ll Love It
It’s the ultimate mash-up. These extra-flavorful potatoes combine the deep, savory flavors of French onion soup with the creamy, cheesy decadence of classic scalloped potatoes.
It’s easy enough to prepare and impresses with minimal fuss. You can even make it ahead of time.
Key Ingredients in French Onion Scalloped Potatoes
Yellow onion: Caramelized to a deep golden-brown for that signature French onion flavor.
Dry white wine: Adds a hint of sweet acidity to balance the rich broth and onions.
Beef broth: Gives the dish depth and that savory richness you’d expect in a French onion soup. Use low-sodium broth to control the saltiness.
Yukon Gold potatoes: These creamy, buttery potatoes hold their shape beautifully, making them ideal for getting an artful fanned-out presentation.
Gruyère cheese: Nutty and melty, Gruyère is a must for that classic French onion flavor.
Parmesan cheese: Adds extra umami and crispness on top.
Heavy cream: Keep things luscious and indulgent while preventing the cheeses from browning too quickly.
How to Make French Onion Scalloped Potatoes
Caramelize the onions. Cook thinly sliced onions with butter, thyme, salt, and pepper until deeply caramelized — this is where all the magic happens! Once perfectly browned, sprinkle some flour, deglaze with white wine, and pour in beef broth.
Layer potatoes in a skillet. Arrange sliced Yukon Gold potatoes vertically in the skillet, and sprinkle Gruyère and Parmesan between each slice.
Bake. Finish with a rich cream and cheese mixture spooned on top, then bake until golden-brown and bubbling.
Helpful Swaps
No Gruyère? Swap in Swiss cheese or even sharp white cheddar for a similarly melty, flavorful result.
Chicken broth or vegetable stock will work in a pinch, but beef broth provides the best flavor.
French Onion Scalloped Potatoes Recipe
These creamy, cheesy potatoes win the award for coziest side dish.
Prep time 45 minutes
Cook time 1 hour 30 minutes
Serves 6 to 8
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
4 sprigs fresh thyme, plus more for garnish
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon all-purpose flour
1/4 cup dry white wine, such as Pinot Grigio
1 1/2 cups low-sodium beef broth
2 1/2 pounds large Yukon Gold potatoes (4 to 6), peeled and sliced 1/8-inch thick
4 ounces shredded Gruyère cheese (about 1 cup), divided
4 ounces finely grated Parmesan cheese (1 cup store-bought grated), divided
1/2 cup heavy cream
Instructions
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Heat the oven to 350°F.
Melt 2 tablespoons unsalted butter in a 10-inch cast iron or ovenproof high-sided skillet over medium heat. Add 1 thinly sliced medium yellow onion, 4 fresh thyme sprigs, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Stir to combine, cover, and cook undisturbed for 5 minutes. Uncover, stir, cover again, and cook for 5 minutes more.
Uncover and continue to cook, stirring occasionally at first and then more frequently once the onions start to brown, until the onions are a rich caramel brown color, 8 to 15 minutes more.
Sprinkle 1 teaspoon all-purpose flour over the onions, stir well, and cook for about 1 minute to lightly toast the flour. Stir in 1/4 cup dry white wine and cook, scraping the bottom of the skillet, until absorbed, about 1 minute.
Remove the skillet from the heat. Stir in 1 1/2 cups low-sodium beef broth. Remove and discard the thyme stems.
Arrange 2 1/2 pounds peeled and sliced Yukon Gold potatoes vertically in the skillet: Stack about 10 slices at a time, then lay the stack on its side in the skillet and push down on it a little for a slight shingling effect.
Stir 2 ounces of the shredded Gruyère cheese and 2 ounces of the grated Parmesan cheese together in a small bowl. While using one hand to riffle through the potato slices (like flipping through pages in a filing cabinet), sprinkle the cheese mixture with the other hand so a little gets in between each slice. (Don’t worry about getting it in every crevice.)
Place the skillet on a rimmed baking sheet. Transfer to the oven and bake for 30 minutes. Meanwhile, place the remaining 2 ounces Gruyère and 2 ounces Parmesan in the now-empty cheese bowl. Stir in 1/2 cup heavy cream.
Spoon the cream and cheese mixture evenly over the potatoes. Return to the oven and bake until the top is deep golden-brown with dark brown splotches, and the potatoes are tender, about 30 minutes more.
Let cool for 20 minutes. Garnish with fresh thyme leaves before serving.
Recipe Notes
Ingredient/equipment variations: If you don’t have an oven-safe skillet, make the recipe in a regular skillet as directed through Step 5, then transfer to a 2-quart baking dish before proceeding with the next step.
Make ahead: The dish can be assembled the same day and refrigerated until ready to bake; it may need an additional 10 minutes of baking time.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
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Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
