4/28/22

French Onion Potatoes

A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese.

JUMP TO RECIPE

I’m going to go ahead and warn you now… you’re gonna hurt yourself eating these potatoes. Like, go get your stretchy pants on and start rubbing cocoa butter on your belly because you might catch a new stretch mark.

I’ve been making Lipton Onion Potatoes for as long as I can remember. You know, the one where you toss diced potatoes with dry onion soup mix and a little oil then bake them? That recipe has been a staple in a lot of folks’ homes since it came out (in the 70’s? 80’s??).

But today I was thinking of trying something a little different and decided to use a method similar to my Greek Potatoes recipe. 

French Onion Potatoes! A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese.

The Greek Potatoes first bake, covered, in a seasoned broth to get nice and tender, then bake uncovered until most of the liquid has cooked out. The liquid condenses down to a something like a sauce that keeps the potatoes perfectly moist and continues to add flavor to the potatoes.

I wanted to use the same method BUT I wanted something as simple and easy as the old school Lipton Onion Potatoes so I combined a can of condensed French onion soup, an envelope of the onion soup mix and a stick of butter (melted) then poured it over some potatoes and crossed my fingers.

When the potatoes were done, I sprinkled on some freshly grated Swiss cheese (because that’s what I had but gruyere would probably be even better), let it melt then dug in. I didn’t know exactly what to expect. Actually, I was worried it would be too salty but it was perfect! 

French Onion Potatoes! A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese.

I served these with Southern-Style Canned Green Beans and what I call “quick chicken”. I slice chicken breasts into thin cutlets (because they cook WAY quicker and don’t dry out), marinate them in whatever (today it was olive oil, rice vinegar, soy sauce, thyme, garlic and pepper), pat them dry then cook in a skillet with a drizzle of oil.

I think these would also be FABULOUS with steak or anything off the grill.

French Onion Potatoes! A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese.

These recipes would be great with these French Onion Potatoes too!

PERFECT PORK LOIN WITH EFFORTLESS AU JUS - The absolute easiest, perfectly cooked roasted pork loin that’s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes. 

CRISPY CHICKEN FRITTERS - A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

SMOTHERED SALISBURY STEAK TIPS - A quick and easy recipe for Salisbury Steak "tips" made from ground beef smothered in gravy and onions in a quick and easy weeknight meal. 

DRUNKEN CHICKEN WITH 40’LEVEN CLOVES OF GARLIC - Beer brined chicken marinated with whole garlic cloves and simple spices roasted or grilled for a super juicy chicken recipe with incredible flavor that’s seasoned from the inside out! 

HAMBURGER STEAKS WITH BROWN GRAVY - The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy. 

CROCK POT SMOTHERED CHICKEN WITH MUSHROOM GRAVY - A simple recipe for chicken and mushrooms in an easy scratch-made gravy (no canned soups!) slow-cooked in the crock pot or right on the stove. 

French Onion Potatoes! A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese.

A FEW NOTES ABOUT COOKING FRENCH ONION POTATOES

  • Do not prepare the condensed soup or soup mix – just add to the recipe as-is.
  • I used 6 medium-large potatoes in this batch. You’ll just want enough potatoes to cover the bottom of a 13x9 baking dish. 
  • Substitute Swiss cheese or provolone for the gruyere if desired. 
  • Feel free to add more cheese! Four ounces yields about 2 cups of shredded cheese.
  • You can only double the recipe if you have a baking dish large enough for the potatoes to remain in a single layer. 
  • I don’t think these could be cooked in a crock pot but if you prove me wrong, comment below to let us know!

French Onion Potatoes! A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese.

Recipe for French Onion Potatoes

Love the flavors of French Onion soup?? Check out these recipes too!

  • French Onion Soup Casserole - An easy side dish recipe with toasted, crusty bread dipped in a thick French Onion Soup base topped with gooey, buttery melted cheese.
  • French Onion Chicken Casserole - An easy, creamy chicken noodle casserole with French onion soup, topped with toasty buttered bread cubes and crispy fried onions.

French Onion Potatoes! A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese.
potatoes, potato, casserole, bake, french onion, lipton onion, onion soup mix, soup, easy, best, how to, cheese, cheesy,
side dish, potluck
Yield: 6 Servings
Author: Mandy Rivers | South Your Mouth
French Onion Potatoes

French Onion Potatoes

A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese.
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

  • 1 10-oz can French onion soup
  • 1 1-oz envelope dry onion soup mix
  • 1/2 cup (1 stick) butter, melted
  • 2.5 lbs russet potatoes
  • 2 cups shredded gruyere cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine condensed soup, dry soup mix and melted butter in a large bowl then stir well.
  3. Peel potatoes then cut into 1-inch pieces. Add potatoes to the soup mixture then stir to coat.
  4. Pour everything into a 13x9 baking dish then spread potatoes evenly into dish.
  5. Cover tightly with aluminum foil then bake at 375 degrees for 30 minutes.
  6. Remove foil then continue cooking for 30-45 minutes or until potatoes are tender, stirring 2-3 times to ensure the potatoes cook evenly.
  7. Top with shredded cheese, cover dish tightly with foil then let potatoes rest for about 5-10 minutes to soak up the soup mixture and allow for the cheese to melt.

Notes

  • Do not prepare the condensed soup or soup mix – just add to the recipe as-is.
  • I used 6 medium-large potatoes in this batch. You’ll just want enough potatoes to cover the bottom of a 13x9 baking dish. 
  • Substitute Swiss cheese or provolone for the gruyere if desired. 
  • Feel free to add more cheese! Four ounces yields about 2 cups of shredded cheese.
  • You can only double the recipe if you have a baking dish large enough for the potatoes to remain in a single layer. 
  • I don’t think these could be cooked in a crock pot but if you prove me wrong, comment below to let us know!
Did you make this recipe?
Tag @southyourmouth on instagram and hashtag it # southyourmouth
Keep up with my latest shenanigans by following South Your Mouth!


7 comments:

  1. As soon as I read to get your stretch pants I knew that this is a must try recipe 😋

    ReplyDelete
    Replies
    1. She had me at stretch pants! LOL

      Delete
  2. Can you use frozen has browns in this recipe?

    ReplyDelete
    Replies
    1. I'm not sure. I don't have much experience with frozen potatoes or hash browns so I can't guess how they would work.

      Delete
  3. My favorite part of a roast was always the potatoes so when I grew up and started cooking for myself I made these as a side all the time. Id cut potatoes add beef broth butter and Lipton onion soup mix. My family loves these!!

    ReplyDelete
  4. These look delicious! Can’t wait to try!

    ReplyDelete
  5. I cannot wait to try these potatoes . Just reading the recipe made me hungry.

    ReplyDelete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy