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French Onion Potato Bake

A layered potato side with softened onion, condensed soup, sour cream, dry onion soup mix, and a measured cheese topping.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American
Servings 8 side servings

Ingredients
  

Potato Ingredients

  • 2 lbs potatoes Yukon Gold or russet; peel and slice approximately ⅛ inch thick

Onion and Sauce Ingredients

  • 1 medium onion (thinly sliced)
  • 2 tbsp butter
  • 2 cloves garlic (minced)
  • 1 can condensed cream of mushroom or cream of chicken soup 10.5-ounce can; undiluted
  • 1 cup sour cream
  • 1 oz packet dry French onion soup mix

Cheese and Seasoning Ingredients

  • 1 cup shredded cheddar or Gruyère cheese Divided: ½ cup in each layer
  • Salt and black pepper to taste
  • Fresh parsley (for garnish, optional)

For the baking dish

  • as needed butter or cooking spray Separate small greasing allowance

Instructions
 

  • Heat the oven to 375°F. Grease a 9×13-inch baking dish. Peel and slice the potatoes approximately ⅛ inch thick.
  • Melt the measured butter in a skillet. Cook sliced onion 5–7 minutes until soft and lightly golden, then stir garlic through for 1 minute.
  • Combine sour cream with the dry seasoning packet and the undiluted 10.5-ounce soup. Fold in the softened onion and garlic. Add pepper as desired; extra salt may not be needed.
  • Arrange half the potato slices in the prepared dish. Distribute half the sauce and ½ cup cheese across them. Repeat with the remaining potato, sauce, and cheese.
  • Cover tightly with foil and bake about 40–50 minutes, extending until the center potatoes are mostly tender. Uncover and bake 15–20 minutes more, until a knife meets little resistance and the cheese is golden. Cover again if the top browns before the potatoes soften.
  • Rest 10 minutes, add optional parsley, and divide into 8 side portions. Chill remaining portions promptly.

Notes

Use ⅛-inch slices and an undiluted 10.5-ounce condensed soup can. The cup of cheese is split equally between two layers. Timing allows up to 70 minutes baking plus a 10-minute rest; center tenderness determines completion. Prepared soup mix can be salty. Refrigerate up to 3 days and reheat to 165°F.
Keyword French Onion Potato Bake