We call this 'Parisian Perfection.' The savory, rich taste has everyone coming back for more, and I’ve made it at least five times this month!

French Onion Potato Bake is a comforting dish that brings together the rich flavors of caramelized onions and creamy potatoes. It's a perfect side dish for family gatherings or a cozy weeknight dinner. The origins of this dish are inspired by the classic French onion soup, but with a Midwestern twist that makes it hearty and satisfying. This recipe is a wonderful way to bring warmth and joy to your table, especially during the colder months.

This French Onion Potato Bake pairs beautifully with a simple green salad or roasted vegetables for a balanced meal. It also complements roasted chicken or grilled steak, making it a versatile side dish for any main course. For a special touch, serve it alongside a crusty baguette to soak up all the delicious flavors.

Servings: 6

4 large potatoes, thinly sliced
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 cup beef broth
1 cup shredded Gruyère cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 cup heavy cream

Preheat your oven to 375°F (190°C).

In a large skillet, melt the butter with the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20 minutes.

While the onions are cooking, thinly slice the potatoes and set them aside.

Once the onions are caramelized, add the beef broth to the skillet and bring it to a simmer. Cook for an additional 5 minutes, then remove from heat.

In a greased 9x13 inch baking dish, layer half of the sliced potatoes. Sprinkle with half of the salt, pepper, and thyme.

Pour half of the onion and broth mixture over the potatoes, then sprinkle with half of the Gruyère cheese.

Repeat the layers with the remaining potatoes, seasonings, onion mixture, and cheese.

Pour the heavy cream evenly over the top of the dish.

Cover the baking dish with foil and bake in the preheated oven for 45 minutes.

Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

Let the dish cool for a few minutes before serving.

For a vegetarian version, substitute vegetable broth for the beef broth. If you have picky eaters, you can add a layer of cooked, crumbled bacon for extra flavor. For a lighter version, use half-and-half instead of heavy cream. You can also experiment with different cheeses, such as cheddar or mozzarella, to suit your family's taste preferences.