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Creamy French Onion Potato Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 15 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This Creamy French Onion Potato Bake is a comforting and flavorful dish perfect for a cozy meal. Tender slices of potatoes are layered with caramelized onions, creamy cannellini beans, roasted garlic, and fresh thyme, then baked in a luscious mixture of heavy cream and vegetable stock. Topped with a generous sprinkling of vegetarian parmesan-style cheese, this hearty bake combines rich textures and delicate aromas for a satisfying vegetarian main or side dish.

Ingredients

Vegetables

  • 3 medium white onions
  • 900 g (~ 2 lb) potatoes, cut into 1/2 cm slices (unpeeled)
  • 4 large cloves garlic, whole
  • Few sprigs fresh thyme

Other Ingredients

  • 2 Tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 400 g tin cannellini beans, drained (240g or ~ 1 1/4 cups)
  • 300 ml (~ 1 1/4 cups) double / heavy cream
  • 300 ml (~ 1 1/4 cups) water or vegetable stock
  • 55 g (~ 2 oz) vegetarian parmesan-style cheese, finely grated

Instructions

  1. Prepare and roast onions: Peel and thinly slice the onions. Place them in a large oven-proof pot and toss with oil, salt, and black pepper. Roast in a preheated oven at 180°C (350°F, Gas Mark 4) for around 45 minutes, stirring once halfway through until the onions are softened and slightly browned.
  2. Add potatoes and liquids: Add the sliced potatoes to the pot with the roasted onions. Mix in the drained cannellini beans, double cream, and vegetable stock (or water). Stir well to ensure the liquid seeps between the slices of potato.
  3. Add garlic and thyme: Remove loose garlic skin but keep cloves unpeeled and cut off the ends. Nestle the garlic cloves and fresh thyme sprigs into the creamy mixture, pressing them gently into the liquid.
  4. Bake covered: Cover the pot with a lid or foil and bake at 180°C (350°F) for about 1 hour, or until potatoes are fully cooked and tender.
  5. Incorporate roasted garlic: Remove the garlic cloves using tongs or a fork. Squeeze out the softened roasted garlic from the skins back into the dish. Remove any thick thyme stalks while leaving the leaves in.
  6. Add cheese topping: Sprinkle the finely grated vegetarian parmesan-style cheese evenly over the top of the bake. Return the uncovered pot to the oven and bake for a further 10 minutes, or until the cheese melts to your preference.
  7. Serve: Serve the potato bake warm, garnished with additional fresh thyme sprigs for a decorative touch.

Notes

  • Leaving the potato skins on adds texture and nutrients but you can peel if preferred.
  • Use vegetable stock instead of water for richer flavor.
  • Roasted garlic provides a sweet, mild garlic flavor – be sure to squeeze it out rather than discard.
  • If you lack an oven-proof pot, transfer ingredients to a baking dish after step 2.
  • This dish is vegetarian but not vegan due to cream and cheese; vegan substitutes can be used for those diets.
  • Make ahead by assembling and refrigerating before baking; increase baking time if baking from cold.

Find it online: https://evelynscooking.com/creamy-french-onion-potato-bake-recipe/