French Onion Potatoes

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.

By Julie

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
16
Yield:
1 9x13-inch baking dish
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

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  • Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.

  • Spray a piece of aluminum foil with cooking spray and cover the baking dish.

  • Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

Cook's Note:

Use light cream if desired.

Nutrition Facts

Per Serving:
452 calories; protein 17g; carbohydrates 29.2g; fat 30.2g; cholesterol 99.1mg; sodium 788.3mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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lutzflcat
Allstar
Rating: 5 stars
10/12/2020
10.12.20 Wasn’t sure why the onions, dry soup mix, and bacon weren’t distributed on each layer, but I followed the recipe as written. I kept wondering why it was taking so long for the cream to cook down and potatoes to start to brown after the foil came off, and then it hit me…I’d cooked it at 350ºF instead of 400ºF. Now that’s my fault, not the recipe’s! Not to worry, it still ended up tasting absolutely delicious and absolutely DECADENT (which it is!), it just took a little longer. I would describe this as somewhere between au gratin and scalloped potatoes. This certainly is a nutritional splurge for a side dish, but we all deserve a little treat occasionally. Still don’t quite understand the layering, but bottom line, it ended up tasting good, so I’ll make it the same way again. Julie, thanks for sharing your recipe, it’s a good one. Read More
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