French Onion Baked Potatoes

These French Onion Baked Potatoes combine buttery Yukon golds, sweet caramelized onions, and a creamy Gruyère white sauce baked until bubbly and golden. It’s an elevated comfort food side dish that tastes like a cozy bowl of French onion soup in potato form.

Course Holiday Recipes, Side Dish

Cuisine American, French / American

Keyword French Onion Baked Potatoes

Prep Time 30

Cook Time 1 15

Servings Servings

Calories 571kcal

Author Bon Appeteach

Ingredients

For the Potatoes

8 Yukon Gold Potatoes
1 tbsp Olive Oil
1 tsp Kosher Salt

For the Caramelized Onions

2-3 medium Yellow Onions
2 tbsp Butter

For the Gruyère White Sauce

3 tbsp Butter
3 Garlic Cloves minced
3 tbsp Flour
3 cups Flour
4 oz. Gruyère Cheese freshly shredded
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Dried Thyme

For Assembly

4 tbsp Butter divided
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Dried Thyme
4 oz. Gruyère Cheese freshly shredded

Instructions

Bake the Potatoes

Preheat your oven to 400°F (convection if available).
Toss the Yukon gold potatoes with olive oil and kosher salt, then arrange them in a Le Creuset skillet or any oven-safe baking dish. Bake for about 1 hour, or until fork-tender and golden on the outside.

Caramelize the Onions

While the potatoes bake, melt butter in a skillet over medium-low heat.
Add the sliced onions and cook slowly, stirring occasionally, until deep golden brown, about 30–40 minutes. Once caramelized, set aside.

Make the Gruyère White Sauce

n a saucepan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Whisk in the flour to form a roux, cooking for about 1–2 minutes until lightly golden.
Slowly pour in the milk, whisking constantly to prevent lumps. Stir in salt, pepper, and dried thyme.
Remove from heat and whisk in 4 ounces of shredded Gruyère, stirring until smooth and creamy.

Assemble the Dish

Cut an “X” into the top of each baked potato. Use a fork to gently smash and fluff the insides so they fill the bottom of the skillet or baking dish.
Dot each potato with a little butter and sprinkle with salt, pepper, and thyme.
Spread the caramelized onions evenly over the top.
Pour the Gruyère white sauce over the potatoes so it coats everything and drips down the sides.
Sprinkle the remaining 4 ounces of Gruyère evenly over the top.
Place under the broiler for 4–5 minutes, or until the top is bubbly and golden brown (watch it carefully). Let it rest for 10 minutes before serving so the sauce sets slightly. Serve and enjoy!

Notes

Yukon golds are ideal for their creamy texture and buttery flavor, but Russets work if you prefer a fluffier interior.
You can make this in a 9×13 baking dish if you don’t have an enameled skillet.
For a richer twist, add a splash of dry white wine to the caramelized onions while cooking.

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