Cheesy French Onion Scalloped Potatoes

Introduction

There’s something almost magical about the smell of caramelized onions and melting cheese that fills a kitchen and settles into your bones—the warm, savory perfume of a dish that promises comfort with every forkful. Cheesy French Onion Scalloped Potatoes marry sweet, deeply browned onions with silky thin-sliced Yukon Golds and a golden, bubbling Gruyère crown. The first bite offers a tender, creamy potato texture that yields to pockets of stringy, nutty cheese and the gentle aromatics of thyme and garlic. It’s the kind of recipe that feels like a hug on a plate: familiar, indulgent, and quietly celebratory.

This casserole is perfect for holiday tables and Sunday suppers, but it’s equally suited to cozy weeknights when you want something a little special without too much fuss. Make it as a centerpiece side for family dinners, bring it to potlucks, or prep it earlier in the day for stress-free entertaining. If you enjoy French onion flavors in other comforting bakes, you might also like this take on a savory casserole in my French Onion Chicken Casserole: French Onion Chicken Casserole.

At a Glance

• Prep Time: 20 minutes (plus 30–40 minutes to caramelize onions, which can be done ahead)
• Cook Time: 1 hour (45 minutes covered + 15–20 minutes uncovered)
• Total Time: About 1 hour 20–1 hour 30 minutes (including onion caramelization)
• Servings: 6
• Difficulty Level: Moderate — simple techniques (thin slicing and caramelizing) make the difference

Nutrition Highlights

Estimated nutrition per serving (based on 6 servings). Values are approximate and calculated from USDA FoodData Central entries for ingredients; use as a guideline rather than medical advice.

• Calories: ~580 kcal
• Protein: ~15 g
• Carbohydrates: ~40 g
• Fat: ~40 g
• Fiber: ~5 g
• Sodium: variable (~500–800 mg) depending on added salt and cheese

These estimates were derived using standard values from USDA FoodData Central for Yukon Gold potatoes, Gruyère, heavy cream, butter, and onions. If you need precise nutrition for medical reasons or strict tracking, weigh your portions and consult nutrition calculators or a registered dietitian. For general dietary guidance, authoritative sources such as the USDA and Mayo Clinic recommend attention to portion sizes and saturated fat when enjoying rich dishes like this one.

Why You’ll Love It

• Irresistible aroma and flavor: Slowly caramelized onions create a deep, sweet backbone that harmonizes with nutty Gruyère and thyme—each bite is layered and comforting.
• Crowd-pleasing and celebratory: It’s elegant enough for holidays and special dinners yet homey enough for weeknight comfort.
• Make-ahead friendly: Onions can be caramelized and potatoes sliced ahead; assemble before baking to save time.
• Textural balance: Thin, tender potato slices contrast with a slightly crisp, browned top—this interplay makes it both cozy and sophisticated.

How to Make Cheesy French Onion Scalloped Potatoes

Ingredients

• 2.5 lb (about 1.1 kg) Yukon Gold potatoes (about 6 medium), scrubbed
• 2 large yellow onions (about 300 g), thinly sliced
• 4 tbsp (56 g) unsalted butter
• 2 cups (about 200 g) shredded Gruyère cheese
• 1 1/2 cups (360 ml) heavy cream (35% fat)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 1/2 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (optional, for caramelizing onions)
• Optional garnish: chopped parsley or extra thyme

Optional ingredients and substitutions

• Cheese swaps: Comté, Emmental, or a sharp white cheddar (for a tangier finish).
• Lighter dairy: Use half-and-half for a lighter dish (texture will be less rich).
• Herb twist: Add a pinch of nutmeg or 1 tsp Dijon mustard to the cream for depth.
• Make it vegetarian-friendly by ensuring the cheese uses vegetarian rennet (most Gruyère uses animal rennet—check labels).

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the Yukon Gold potatoes and onions thinly (about 1/8-inch). A mandoline speeds this and yields consistent layers.
3. In a large skillet over medium heat, melt the butter with 1 tbsp olive oil (optional to prevent burning). Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized—about 25–40 minutes. Lower the heat if they begin to brown too quickly.
4. In a baking dish (9×13-inch works well), layer a third of the potatoes in an even layer, season lightly with salt and pepper, sprinkle a bit of caramelized onions and a third of the Gruyère. Repeat two more times until all potatoes, onions, and cheese are layered.
5. In a bowl, mix the heavy cream, minced garlic, thyme, remaining salt, and pepper. Pour evenly over the layered potatoes, letting the cream seep between slices.
6. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 15–20 minutes more until the top is golden and bubbly (internal potatoes should be tender when pierced with a knife).
7. Let the casserole rest 5–10 minutes before serving to set and make slicing easier.

Practical tips

• Uniform slices matter: Even thickness ensures even cooking—use a mandoline or sharp knife.
• Avoid drowning the dish: The cream should barely fill gaps between slices; don’t overpour heavy cream or layers will be soupy.
• Check doneness in the center: If the middle feels firm, give it an extra 10–15 minutes covered.
• Make-ahead tip: Assemble, cover, and refrigerate up to 24 hours before baking; increase baking time by 10–15 minutes if starting chilled.

Serving Suggestions

• Classic sides: Serve as a rich side to roasted beef, pork, or a simple roasted chicken.
• Lighter pairings: Brighten the plate with a crisp green salad or steamed green beans to cut the richness.
• Breakfast twist: Spoon warm leftovers alongside eggs or even a fried egg on top for a decadent brunch.
• Comfort combo: Pair with warm crusty bread and a pot of tea or coffee for cozy dinners.
• For a full French-onion-themed meal, serve next to a complementary casserole like this savory French Onion Chicken Orzo Casserole.

Presentation tips

• Garnish with a sprinkle of chopped parsley or a dusting of extra thyme leaves for color.
• For a crisp finish, broil 1–2 minutes at the end of baking—watch closely to prevent burning.

Storage Instructions

• Room temperature: Do not store this dish at room temperature for longer than 2 hours (per USDA food safety guidelines). Cream-based casseroles are perishable.
• Refrigeration: Store covered in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through (about 15–25 minutes), or microwave individual servings.
• Freezer: You can freeze the casserole for up to 2 months for best quality. Wrap tightly with plastic wrap and foil or place in a freezer-safe container. Thaw overnight in the refrigerator before reheating; add 10–15 minutes to the bake time if still slightly chilled.

Chef’s Advice

• Caramelize with patience: Low-and-slow is the key to deeply flavored onions—rushing this step will leave a sharper, less sweet profile.
• Texture cue: The potatoes are done when a thin-bladed knife slides through the center without resistance; aim for tender but not falling-apart slices.
• Cheese distribution: Reserve a small handful of grated Gruyère to sprinkle on top at the end of baking for extra browning.
• Salt carefully: Cheese adds saltiness—season layers lightly and taste the final cream mixture before adding the last pinch.

Delicious Variations

• Mushroom & Gruyère: Add sliced cremini or shiitake mushrooms sautéed with the onions for an earthier variation.
• Bacon or pancetta: Crisp 6–8 slices of bacon or 3 oz pancetta, crumble and layer between potatoes for smoky savor.
• Vegan version: Use full-flavored plant milk (oat or cashew) thickened with 2 tbsp cornstarch, vegan butter for sautéing onions, and a melty vegan cheese alternative—also try nutritional yeast for cheesy notes.
• Lighter bake: Substitute half-and-half for heavy cream, and reduce butter to 2 tbsp; the texture will be lighter but still comforting.
• Herb-forward: Add fresh rosemary or sage with the thyme for a more robust herb profile.

Frequently Asked Questions

Q: Can I use russet potatoes instead of Yukon Golds?
A: Yes—russets will work but are starchier and may break down more; Yukon Golds hold their shape and offer a creamier mouthfeel.

Q: My casserole is watery—how do I fix it?
A: Return it to the oven uncovered for 10–15 minutes to reduce excess liquid. For future batches, reduce cream slightly or let the cream mixture simmer briefly to thicken before pouring.

Q: Can I make this ahead?
A: Yes—assemble, cover, and refrigerate up to 24 hours before baking. Add 10–15 extra minutes to baking time if starting cold.

Q: Is this freezer-friendly?
A: Yes—freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Q: How can I reduce the richness?
A: Substitute half-and-half for heavy cream, cut butter to 2 tbsp, and use a milder cheese or less cheese.

Conclusion

Warm, inviting, and richly satisfying, Cheesy French Onion Scalloped Potatoes are a dish that elevates weeknight dinners and shines on celebratory tables. If you’re curious to compare different takes or want more inspiration for French-onion–inspired bakes, take a look at The Kitchn’s French Onion Scalloped Potatoes recipe for a classic variant, or explore a slightly different, playful style at How Sweet Eats’ French Onion Scalloped Potatoes. Try the recipe, share your photos and tweaks, and join the conversation—good food tastes better when it’s shared.

Cheesy French Onion Scalloped Potatoes

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• Author: ollierecipegmail-com
• Total Time: 100 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting dish of thin-sliced Yukon Gold potatoes layered with caramelized onions and topped with melted Gruyère cheese.

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Ingredients

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• 2.5 lb (about 1.1 kg) Yukon Gold potatoes, scrubbed
• 2 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 2 cups shredded Gruyère cheese
• 1 1/2 cups heavy cream
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 1/2 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (optional, for caramelizing onions)
• Optional garnish: chopped parsley or extra thyme

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the Yukon Gold potatoes and onions thinly (about 1/8-inch).
3. In a skillet over medium heat, melt the butter with olive oil (if using). Cook sliced onions until deeply golden and caramelized, about 25–40 minutes.
4. In a baking dish, layer a third of the potatoes, season lightly with salt and pepper, sprinkle with caramelized onions and a third of the Gruyère. Repeat two more times.
5. In a bowl, mix heavy cream, garlic, thyme, remaining salt, and pepper. Pour evenly over layered potatoes.
6. Cover with foil and bake for 45 minutes. Remove foil and bake 15–20 more minutes until the top is golden and bubbly.
7. Let rest for 5–10 minutes before serving.

Notes

Caramelizing onions takes time but enhances the dish’s flavor. You can make this dish ahead and refrigerate before baking.

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 580
• Sugar: 5g
• Sodium: 650mg
• Fat: 40g
• Saturated Fat: 25g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 100mg