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Creamy French Onion Potato Bake Recipe

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3.8 from 14 reviews

  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A rich and comforting Creamy French Onion Potato Bake featuring roasted caramelized onions, tender sliced potatoes, creamy cannellini beans, and a parmesan-style cheese topping. Perfectly layered and baked to golden perfection, this dish combines the deep flavors of slow-roasted onions and garlic with a luscious cream sauce for a delicious vegetarian main or side.

Ingredients

Vegetables

  • 3 medium white onions
  • 900 g (~ 2 lb) potatoes, cut into 1/2 cm slices (unpeeled)
  • 4 large cloves garlic, whole
  • Few sprigs fresh thyme

Dairy & Cheese

  • 300 ml (~ 1 1/4 cups) double / heavy cream
  • 55 g (~ 2 oz) vegetarian parmesan-style cheese, finely grated

Pantry & Canned Goods

  • 2 Tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 300 ml (~ 1 1/4 cups) water or vegetable stock

Instructions

  1. Prepare the onions: Peel the onions and slice them fairly thinly. Place them in a large oven-proof pot and toss with oil, salt, and black pepper to coat evenly.
  2. Roast the onions: Roast the onions in a 180°C (350°F, Gas Mark 4) oven for about 45 minutes, stirring once halfway through, until softened and slightly browned to develop deep flavor.
  3. Add potatoes and liquids: Add the sliced potatoes, drained cannellini beans, heavy cream, and vegetable stock (or water) to the pot with the roasted onions. Mix thoroughly to ensure the liquid disperses between the potato slices.
  4. Prepare the garlic and thyme: Peel any loose outer skin from the garlic cloves but leave them mostly unpeeled. Trim the ends and nestle them into the cream mixture. Add a few sprigs of fresh thyme pressed into the liquid.
  5. Cover and bake: Cover the pot with a lid or foil and bake in the oven for about 1 hour, or until the potatoes are fully tender and cooked through.
  6. Incorporate roasted garlic: Remove the garlic cloves using tongs or a fork. Squeeze the soft roasted garlic out of the skins and stir this back into the potato mixture. Remove any thick thyme stalks, leaving the leaves behind.
  7. Add cheese and finish baking: Sprinkle the grated vegetarian parmesan-style cheese evenly over the top of the mixture. Bake uncovered for an additional 10 minutes or until the cheese has melted and slightly browned to your liking.
  8. Serve: Serve the dish warm, garnished with a little extra fresh thyme for a lovely presentation.

Notes

  • If you don’t have vegetable stock, water can be substituted but stock adds more flavor.
  • Leaving potato skins on adds texture and nutrients, but peel if preferred.
  • Use a heavy oven-proof pot or casserole dish to hold the ingredients during roasting.
  • For a vegan version, substitute heavy cream and cheese with plant-based alternatives.
  • Ensure even layering of potatoes and liquids so the potatoes cook fully and absorb flavors.
  • Roasted garlic adds sweetness and mellows the onion flavor; don’t skip adding it back in.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 5 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://saraflavors.com/creamy-french-onion-potato-bake-recipe/