Marry This French Onion Scalloped Potatoes recipe is a creamy and savory recipe, which is made with Swiss cheese and a clever shortcut using French Onion Dip. It’s the ultimate comfort food side dish, ready in about 1 hour and 30 minutes.
Jump to RecipeFrench Onion Scalloped Potatoes Ingredients
A decadent, savory combination for an unforgettable side dish.
- 5 Tbsp. unsalted butter, divided
- 3 Tbsp. all-purpose flour
- 1 1/4 cups heavy cream
- 1 (12-oz.) container Heluva Good!® French Onion Dip
- 2 tsp. Dijon mustard
- 3/4 tsp. kosher salt, divided
- 2 lb. Yukon Gold potatoes (about 5 medium), peeled and very thinly sliced
- 1 tsp. black pepper, divided
- 2 cups shredded Swiss cheese, divided
- 1 cup fried onions
- 1 Tbsp. chopped fresh parsley
How To Make French Onion Scalloped Potatoes
A step-by-step guide to this incredibly rich and flavorful potato bake.
- Make the French Onion Sauce: Preheat the oven to 350°F. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream until smooth. Stir in the French Onion Dip, Dijon mustard, and 1/4 teaspoon of salt. Bring the mixture to a simmer, whisking constantly, until it has thickened, about 3 minutes. Remove from the heat.
- Layer the Casserole: Spoon a thin layer of the sauce in the bottom of a 2-quart shallow baking dish. Arrange half of the thinly sliced potatoes in an overlapping, shingled layer. Season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
- Repeat Layers: Spoon half of the remaining sauce over the potatoes and sprinkle with half of the Swiss cheese. Repeat with the remaining potatoes, salt, pepper, sauce, and cheese.
- Bake and Rest: Bake for about 1 hour, until the potatoes are very tender and the sauce is bubbly. If the cheese on top is browning too quickly, you can tent the dish with foil for the last half of the baking time. Let the dish rest for at least 15 minutes before serving.
- Garnish and Serve: Just before serving, sprinkle the top with the fried onions and fresh parsley.
Recipe Tips
For the creamiest, most perfect scalloped potatoes.
- How to get perfectly thin potato slices? A mandoline slicer is the best tool for creating consistently thin (1/8-inch) potato slices. This uniformity is the secret to ensuring all the potatoes cook through evenly and become tender at the same time.
- What are the best potatoes to use? Yukon Gold potatoes are an excellent choice for scalloped potatoes. They have a naturally buttery flavor and a waxy texture that holds its shape beautifully when baked, preventing the dish from becoming mushy.
- Can I make this ahead of time? Yes, this is a great make-ahead side dish. You can assemble the entire casserole, let it cool completely, and store it covered in the refrigerator for up to 2 days. To serve, let it sit at room temperature for 30 minutes, then bake at 350°F until hot and bubbly, adding the fried onion topping for the last few minutes.
- My cheese is browning too quickly. What should I do? As the recipe suggests, if you notice the top getting too dark before the potatoes are tender, simply lay a piece of aluminum foil loosely over the top of the dish (tenting it). This will protect the cheese from the direct heat while allowing the potatoes to continue cooking.
What To Serve With French Onion Scalloped Potatoes
Classic main courses that pair perfectly with this rich side dish.
This decadent potato dish is a holiday and steakhouse favorite. It pairs wonderfully with:
- A perfect roast chicken or holiday ham
- Pan-seared steak or a beef roast
- Simple roasted pork loin or pork chops
- Steamed green beans or a simple green salad to balance the richness
How To Store French Onion Scalloped Potatoes
Keeping your delicious leftovers creamy.
- Refrigerate: Store any leftovers in an airtight container or covered tightly with foil in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the casserole in a 350°F oven for 20-25 minutes, until warmed through and bubbly.
French Onion Scalloped Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 520 kcal
- Carbohydrates: 30 g
- Protein: 14 g
- Fat: 38 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While the terms are often used interchangeably, traditionally, scalloped potatoes are baked in a cream sauce, while potatoes “au gratin” specifically have a cheese and/or breadcrumb topping. This recipe is a wonderful hybrid of both concepts!
With thin-skinned potatoes like Yukon Golds, peeling is a matter of personal preference. For the smoothest, most classic texture, peeling is recommended. If you prefer a more rustic dish, you can leave the skins on—just be sure to scrub them very well.
Yes. While Swiss cheese is a classic pairing for French onion flavors, a nutty Gruyère would be the most traditional and an excellent substitute. A good quality white cheddar would also be delicious.
Try More Recipes:
French Onion Scalloped Potatoes Recipe
Course: Side DishCuisine: French-AmericanDifficulty: Easy8
servings20
minutes1
hour520
kcalA rich and savory twist on a classic, these scalloped potatoes are baked in a creamy French onion and Swiss cheese sauce and topped with crispy fried onions.
Ingredients
2 lb. Yukon Gold potatoes, peeled and thinly sliced
5 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 1/4 cups heavy cream
1 (12-oz.) container French Onion Dip
2 tsp. Dijon mustard
2 cups shredded Swiss cheese
1 cup fried onions, for topping
1 Tbsp. fresh parsley, for garnish
Salt and pepper
Directions
- Preheat oven to 350°F.
- In a saucepan, make a roux with 3 tbsp of butter and the flour. Gradually whisk in the cream, French Onion Dip, and mustard. Simmer until thickened, then remove from heat.
- In a 2-quart baking dish, layer half the potato slices, season with salt and pepper, top with half the sauce and half the cheese. Repeat the layers.
- Bake for 1 hour until the potatoes are tender and the sauce is bubbly. Tent with foil if the top browns too quickly.
- Let the casserole rest for at least 15 minutes.
- Sprinkle with the fried onions and fresh parsley just before serving.
Notes
- A mandoline slicer is the best tool for getting uniform, thin potato slices that cook evenly.
- Letting the finished dish rest for 15 minutes is crucial for the sauce to set up and thicken.
- This is a perfect make-ahead side dish for the holidays, as it can be assembled in advance and baked when needed.
- For the creamiest sauce, grate your own cheese from a block instead of using pre-shredded.
