Creamy Potato Bake Onion Soup (Printable Version)

Layers of tender potatoes baked in creamy onion soup, topped with melted cheese for rich flavor.

# What You'll Need:

→ Potatoes

01 - 4.4 lb (2 kg) potatoes, peeled

→ Cream Mixture

02 - 2.5 cups (600 ml) heavy cream
03 - 1 packet (1.4 oz / 40 g) French onion soup mix

→ Topping

04 - 8.8 oz (250 g) tasty cheese, grated

# Step-by-Step Guide:

01 - Set the oven to 338°F (170°C) to prepare for baking.
02 - Using a mandoline or sharp knife, cut peeled potatoes into thin, uniform slices to ensure even cooking.
03 - Arrange the potato slices evenly in a baking dish, creating uniform layers until all slices are used.
04 - Combine the heavy cream with the French onion soup mix in a bowl, stirring until fully integrated.
05 - Evenly distribute the cream and soup mixture over the layered potatoes, ensuring thorough coating.
06 - Seal the baking dish tightly with aluminum foil and bake for 90 minutes or until the potatoes are tender throughout.
07 - Carefully remove the foil and sprinkle grated cheese uniformly over the potato layers.
08 - Return the dish to the oven and bake uncovered for 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
09 - Remove from oven and serve warm to enjoy the creamy texture and rich flavors.

# Additional Notes:

01 - Use a mandoline slicer for consistent potato thickness, which ensures even cooking and texture.

Go Back