Description
A comforting dish that merges the rich flavors of French onion soup with creamy potato casseroles, perfect for gatherings.
Ingredients
Scale
- 2 pounds Russet potatoes (or Yukon Gold)
- 3 large yellow onions
- ¼ cup unsalted butter
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheese (Gruyère or Swiss)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cornflakes or panko bread crumbs
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the onions by melting butter in a skillet and caramelizing the sliced onions over low heat for 20-25 minutes.
- Cook the sliced potatoes in salted water for about 10 minutes until just tender, then drain.
- Combine the cream of mushroom soup, sour cream, garlic powder, salt, and pepper in a bowl, then fold in the onions and potatoes.
- Assemble the layered mixture in a greased baking dish and top with cheese.
- Create a topping by combining cornflakes or panko with melted butter, then spread over the cheese layer.
- Bake for 30-35 minutes until golden and bubbly.
Notes
Best served hot with a crisp salad. Can be made ahead and stored in the fridge or frozen.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: comfort food, casserole, French onion, potato, easy recipe