This cheesy French onion potato casserole combines tender potatoes with a rich, creamy French onion sauce, plenty of melted Gruyère, Swiss, and cheddar cheese, and a crispy fried onion topping.
It’s an easy, comforting side dish that’s perfect for holidays, potlucks, and family dinners.
Ingredients You’ll Need
- 1 10.5-ounce can condensed French onion soup
- 1 packet Lipton Recipe Secrets Onion Soup Mix
- 1 ½ cups heavy cream
- 1 cup sour cream
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp black pepper
- 3 pounds Yukon Gold potatoes peeled and sliced ⅛-inch thick
- 1 cup shredded Gruyère cheese
- 1 cup shredded Swiss cheese
- 2 cups shredded mozzarella divided
- ½ cup grated Parmesan cheese
Topping
- 1 ½ cups crispy fried onions optional
- Parsley optional
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How to Make Cheesy French Onion Potato Casserole
1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the condensed French onion soup, onion soup mix, heavy cream, sour cream, Worcestershire sauce, garlic powder, and black pepper until smooth.
3. Stir in the Gruyère cheese, Swiss cheese, 1½ cups of the cheddar cheese, and the Parmesan cheese.
4. Arrange one-third of the sliced potatoes in the prepared baking dish. Spoon one-third of the cheese sauce evenly over the potatoes.
5. Repeat the layers two more times, ending with the remaining cheese sauce. Cover tightly with foil and bake for 70 minutes.
6. Remove the foil and check that the potatoes are nearly fork tender.
7. Sprinkle the remaining ½ cup cheddar cheese evenly over the top. Return to the oven, uncovered, for 15–20 minutes, until the potatoes are tender and the cheese is bubbling.
8. Let the casserole rest for 15 minutes before serving.
Cheesy French Onion Potato Casserole
Equipment
Ingredients
- 1 10.5-ounce can condensed French onion soup
- 1 packet Lipton Recipe Secrets Onion Soup Mix
- 1 ½ cups heavy cream
- 1 cup sour cream
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp black pepper
- 3 pounds Yukon Gold potatoes peeled and sliced ⅛-inch thick
- 1 cup shredded Gruyère cheese
- 1 cup shredded Swiss cheese
- 2 cups shredded mozzarella divided
- ½ cup grated Parmesan cheese
Topping
- 1 ½ cups crispy fried onions optional
- Parsley optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the condensed French onion soup, onion soup mix, heavy cream, sour cream, Worcestershire sauce, garlic powder, and black pepper until smooth.
- Stir in the Gruyère cheese, Swiss cheese, 1½ cups of the cheddar cheese, and the Parmesan cheese.
- Arrange one-third of the sliced potatoes in the prepared baking dish.
- Spoon one-third of the cheese sauce evenly over the potatoes.
- Repeat the layers two more times, ending with the remaining cheese sauce.
- Cover tightly with foil and bake for 70 minutes.
- Remove the foil and check that the potatoes are nearly fork tender.
- Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
- Return to the oven, uncovered, for 15–20 minutes, until the potatoes are tender and the cheese is bubbling.
- Let the casserole rest for 15 minutes before serving.
Notes
- Slice the potatoes as evenly as possible so they cook at the same rate.
- Freshly shredded cheese melts much smoother than bagged cheese.
- Keep the casserole tightly covered for most of the bake so the potatoes steam until tender.
- Let the casserole rest before serving to allow the sauce to thicken.
- If your potatoes are sliced a little thicker, they may need an extra 10–15 minutes of covered baking time.
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