Golden, creamy, and full of savory flavor, this French Onion Potato Bake is the ultimate comfort-food side dish. It’s layered with cheese, rich sour cream, and French onion goodness.
Perfect for holidays or any dinner that needs a hearty side, this dish turns simple potatoes into something irresistibly crave-worthy with minimal effort and maximum flavor.
Key Players in This French Onion Potato Bake
- Potatoes – The star of the show, sliced thin for even cooking and tender texture.
- Sour cream – Adds a rich tang and creamy body to the sauce that binds everything together.
- Half and half – Creates a luxurious base without being too heavy, balancing richness and silkiness.
- Italian blend cheese – A savory, melty topping that brings depth and a golden finish to the bake.
- French onion soup mix – Packs a punch of sweet, salty, umami flavor with minimal prep—truly the secret weapon in this dish.
Let’s Bake It Up: Steps to French Onion Potato Bake Perfection
Start by preheating your oven and slicing your potatoes into even ¼-inch rounds—thin enough to become fork-tender but thick enough to hold their shape.
Whisk the sour cream, half and half, and French onion soup mix into a flavorful sauce, then coat the potato slices with it and add a sprinkle of cheese for richness in every layer.
Spread the creamy potato mixture into a casserole dish, cover it up, and let the oven do its magic. Once the potatoes are soft, remove the lid and top with the remaining cheese.
Bake again until bubbling and beautifully golden on top. Let it rest for 10 minutes before serving to allow the creamy sauce to thicken and the flavors to settle.
Serving Secrets & Tasty Twists
For an extra savory edge, add caramelized onions between the layers or sprinkle in crispy bacon before baking. Want a crispy topping? Mix breadcrumbs with melted butter and add it in the final bake.
To lighten it up a bit, you can use Greek yogurt in place of sour cream or swap in low-fat milk for the half and half. It’s endlessly adaptable and always a hit.
Saving the Magic: Storing & Reheating Tips
Let any leftovers cool completely before storing in an airtight container in the fridge. They’ll keep well for up to 4 days.
To reheat, cover and warm in the oven at 350°F until heated through, or microwave individual portions. If you want to freeze it, portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
French Onion Potato Bake
Ingredients
- 1 cup sour cream
- 2 ½ to 3 pounds potatoes peeled
- 1.4 oz 40g packet French Onion Soup Mix
- 1 cup half and half
- 1½ cups shredded Italian blend cheese
Instructions
- Preheat your oven to 400°F. Slice the peeled potatoes into uniform ¼-inch rounds, using a mandolin or food processor for precision.
- In a large mixing bowl, combine the sour cream, half and half, and French Onion Soup Mix, whisking until thoroughly blended. Add the sliced potatoes and half a cup of the shredded cheese, stirring until the potatoes are evenly coated.
- Pour the mixture into a 2.5 to 3-quart baking dish, spreading it evenly. Cover the dish with a lid or aluminum foil.
- Bake for 50 to 55 minutes at 400°F, checking for tenderness by piercing the potatoes with a fork.
- Uncover the dish and scatter the remaining cheese evenly over the top.
- Return to the oven and continue baking for an additional 10 to 15 minutes, or until the top is golden and bubbly.
- Remove from the oven and allow the dish to rest for 10 minutes before serving.
