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French Onion Potatoes

French Onion Potatoes- cubed potatoes are baked in beef broth with onion soup mix and fresh onion slices and then coated with mozzarella cheese and swiss cheese. This is one of the most delicious ways to eat potatoes.

Spoon scooping French Onion Potatoes out of baking dish.

The Flavors Of French Onion Soup

A packet of dry onion soup mix and a sliced onion add tons of onion flavor to these potatoes. Melted swiss and mozzarella cheese on top are like the delicious layer of cheese on top of French Onion Soup. The cheese gets a little browned and crispy around the edges. So delicious.

French Onion Potatoes in baking dish.

Beef Broth

The potatoes first get baked in a covered casserole dish with melted butter and beef broth until partially soft, about 30 minutes. Then they are baked uncovered for another 30 minutes. This allows some of the beef broth to evaporate and wonderfully concentrates the flavors. They should be stirred once during this time to make sure they cook evenly and don’t burn around the sides of the baking dish.

Potatoes and onions in baking dish.

Add Cheese

The final step is to add shredded swiss cheese and mozzarella cheese on top and return to the oven until the cheese is melted. If you want the cheese to get really golden, you can turn the broiler on for a few minutes.

Type Of Potatoes To Use

Russet potatoes work best for this recipe. Because of their high starch content, they get crispy on the outside.

Recipe Tips

  • If you want to add a little spice to this recipe, add a pinch or two of crushed red pepper flakes.
  • Rosemary is a good substitute for thyme. Use double the amount.
French Onion Potatoes covered with melted cheese.

More Potato Recipes

French Onion Potatoes

French Onion Potatoes- cubed potatoes are baked in beef broth with onion soup mix and fresh onion slices and then coated with mozzarella cheese and gruyere cheese.
PREP: 12 minutes
COOK: 1 hour


  • 2 1/2 pounds russett potatoes, peeled and cut into 1/2 to 1-inch pieces
  • 1 medium onion, thinly sliced
  • 1 packet dry onion soup mix
  • 1/4 teaspoon dried thyme
  • 1 cup beef broth
  • 1/2 cup butter, melted
  • 1 cup shredded swiss cheese
  • 1 cup shredded mozzarella cheese
  • chopped fresh parsley, optional


  • Preheat oven to 375 degrees and spray a 9×13-inch baking dish with baking spray.
  • In a large bowl, stir together potatoes, onion, dry soup mix, thyme, beef broth and butter.
  • Transfer to prepared baking dish.
  • Cover baking dish with foil and bake for 30 minutes.
    Uncover and bake for 30 minutes, stirring after about 15 minutes.
  • Sprinkle cheeses on top and return to oven for 5 minutes.
    Sprinkle chopped fresh parsley on top, optional.


Calories: 328kcal
Course: Side Dish
Cuisine: American
Keyword: potatoes

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2 thoughts on “French Onion Potatoes”

  1. Sancho Pilo

    I used to hate eating onions but I think I’ll change my mind after I see this post. Perhaps, I will experience a new feeling like participating in the hill climb racing when enjoying the food tonight.

  2. Curious….have not made this ..yet. But saying that, the broth, the dry onion soup, and the cheese, all combined seems to be an explosion of SALT. Would it not be healthier and tastier with hot water instead of broth. I mean, the dry onion soup is mixed with water normally. I am going to try it my way. I will let you know. Cheers

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