French Onion Potato Casserole
This straightforward French onion potato casserole comes together quickly and will become a side dish staple for the holidays! Cream cheese, sour cream, milk, and cheeses add additional smoothness to this already incredible dish.
Servings: 12 servings
Ingredients
For the onions
- 3 tbsp unsalted butter
- 3 large onions sliced
- ½ tsp kosher salt
- 2 tsp Worcestershire sauce
- 3 cloves garlic minced
For the potatoes
- 3 lb russet potatoes
- 8 oz cream cheese
- 1 cup sour cream
- ¾ cup whole milk warmed
- 1 tsp freshly ground black pepper
- 1 ½ tsp kosher salt
- ¾ cup Parmesan cheese
- 2 cups shredded Monterey Jack cheese
- chives
Instructions
For the onions
- Melt the butter in a large skillet over medium heat. Once melted, add the sliced onions and kosher salt. Stir and sauté the onions. Adjust the heat down as needed so the onions do not burn or color but slowly cook. Continue to sauté the onions until they become dark and caramelize, 30-35 minutes.3 tbsp unsalted butter, ½ tsp kosher salt, 3 large onions
- Remove from the heat and add the Worcestershire sauce and garlic. Stir and set aside.2 tsp Worcestershire sauce, 3 cloves garlic
For the potatoes
- Preheat the oven to 350℉. Scrub the potatoes. Leave the skin on for a more rustic look, or peel if desired.
- Dice the potatoes into ½-inch pieces and place them in a 6-quart stockpot. Cover the diced potatoes with water, add a pinch of kosher salt, and bring to a boil. Once boiling, reduce to a simmer, cover, and cook until the potatoes are fully tender, 20-30 minutes.3 lb russet potatoes
- When the potatoes are tender, drain the water. Mash or mix the potatoes with a hand mixer until they are combined. Mix in the cream cheese, sour cream, and warm milk until the potatoes are smooth. Add the caramelized onions, black pepper, kosher salt, Parmesan cheese, and one cup of the Monterey Jack cheese.8 oz cream cheese, 1 cup sour cream, ¾ cup whole milk, 1 tsp freshly ground black pepper, 1 ½ tsp kosher salt, ¾ cup Parmesan cheese, 2 cups shredded Monterey Jack cheese
- Pour the potatoes into a butter 9 x 13-inch baking dish and sprinkle with the remaining one cup of Monterey Jack cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake until the potatoes are warmed throughout and the cheese is beginning to brown, 20-30 minutes. Remove from the oven and top with chopped chives for a garnish.2 cups shredded Monterey Jack cheese, chives
Video
Notes
Cook the onions slowly. The key to well-caramelized onions is being patient. Excessive moisture needs to cook off the onions. Then, the sugars slowly get extracted. This means cooking the onions on low and letting them take their time.
Leave the skins on the potatoes when preparing them. Peeling potatoes can take a long time, and the skins add great texture and color to the dish.
Nutrition
Serving: 1serving | Calories: 337kcal