Description
A simple baked potato casserole using condensed French onion soup for a rich, savory flavor.
Ingredients
Scale
- 2 lbs potatoes, peeled and thinly sliced
- 1 can (10.5 oz) condensed French onion soup
- 1 cup beef broth
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyere cheese
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
- In a large bowl, whisk together the condensed French onion soup, beef broth, sour cream, dried thyme, and black pepper until smooth.
- Add the thinly sliced potatoes to the soup mixture and toss gently until all slices are coated.
- Pour the potato mixture into the prepared baking dish, spreading the slices evenly.
- Cover the dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil. Sprinkle the shredded Gruyere cheese evenly over the top of the potatoes. If using, sprinkle breadcrumbs over the cheese.
- Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes before serving.
Notes
- For extra onion flavor, you can sauté one small, sliced yellow onion before mixing it with the soup base.
- Use Russet or Yukon Gold potatoes for the best texture in this bake.
- If you do not have Gruyere, Swiss cheese works as a good substitute.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5
- Sodium: 750
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 11
- Cholesterol: 35