French Onion Scalloped Potatoes
Creamy French Onion Scalloped Potatoes layered with sweet caramelized onions, rich Better Than Bouillon Roasted Beef Base cream sauce, fresh thyme, and Gruyère cheese. Baked until golden and bubbly, this is the ultimate holiday side dish!
Creator: Leslie Stokes
Let me start by saying, do not make these French Onion Scalloped Potatoes unless you’re prepared for everyone to request that you bring them to every holiday gathering from here on out!
I’m not even kidding. If there’s one thing you should know about me, it’s that I love anything French onion. French onion soup, French onion chicken, French onion beef and orzo… if it has caramelized onions and lots of savory flavor, I’m probably going to love it.
And scalloped potatoes? Those have always been one of my favorite holiday side dishes. So naturally, I had to find a way to combine the two.
These French Onion Scalloped Potatoes are everything you love about traditional scalloped potatoes, but with a little something extra. We’re talking layers of tender Yukon Gold potatoes, sweet caramelized onions, a rich and creamy sauce made with Better Than Bouillon Roasted Beef Base, and plenty of Gruyère cheese baked until golden and bubbly.
They’re creamy, cheesy, packed with flavor, and honestly, the perfect side dish for Thanksgiving, Christmas, or any cozy family dinner.
This is one of those recipes that looks and tastes like you spent all day in the kitchen, but it’s actually pretty simple to put together. And during the holidays, that’s exactly the kind of recipe I want!
This recipe was created in partnership with Better Than Bouillon. As always, all opinions are my own.
Why You’ll Love These French Onion Scalloped Potatoes
There are so many reasons to love this recipe, but here are a few of my favorites!
- All the French onion flavor! Slowly caramelized onions, fresh thyme, Gruyère cheese, and Better Than Bouillon give these potatoes that rich, savory flavor we all love about French onion soup.
- Perfect for holiday entertaining. These are absolutely beautiful coming straight out of the oven. They’re the kind of side dish that everyone reaches for first.
- Easy to prep ahead. You can prepare parts of this recipe ahead of time, which makes holiday cooking so much easier.
- Made with simple ingredients. Nothing complicated here! Just everyday ingredients that come together to make something really special.
- Pairs with just about everything. Whether you’re serving turkey, ham, prime rib, or roasted chicken, these potatoes work with all of them.
- A fun twist on a classic. I love taking recipes we’ve all grown up eating and giving them a little twist, and this might be one of my favorites yet.
What Makes These Scalloped Potatoes Different?
Traditional scalloped potatoes are usually made with thinly sliced potatoes baked in a creamy sauce. They’re delicious on their own, but I wanted to make a version that felt a little more special for the holidays.
The secret? French onion flavors!
Instead of simply layering potatoes with cream and cheese, we’re adding sweet, golden caramelized onions between the layers and making a savory cream sauce with Better Than Bouillon Roasted Beef Base.
I love using Better Than Bouillon when I want to add a little extra flavor to a recipe without making things complicated. It’s something that’s so easy to keep in the fridge, and a little goes a long way.
The Roasted Beef Base gives the cream sauce that deep, savory flavor you typically get from French onion soup. When you combine that with the caramelized onions, fresh thyme, and Gruyère cheese, the result is SO good.
It’s basically French onion soup meets cheesy scalloped potatoes, and I don’t think it gets much better than that!
Can You Make French Onion Scalloped Potatoes Ahead of Time?
Yes! And this is one of the reasons I love making these for the holidays.
When I’m hosting, I try to prep as much as possible ahead of time because the last thing I want is to spend the entire day in the kitchen while everyone else is enjoying themselves.
Here’s what I recommend:
One day ahead: Caramelize the onions, let them cool, and store them in an airtight container in the refrigerator. You can also shred the cheeses ahead of time.
The day you’re serving: Make the cream sauce, slice the potatoes, and assemble the casserole.
If you want to assemble everything the night before, you can! Just cover the dish tightly and refrigerate it. Make sure the sliced potatoes are well coated with sauce to help prevent discoloration.
When you’re ready to bake, take the casserole out of the refrigerator while the oven preheats, and allow additional baking time as needed.
Personally, I love preparing the onions and shredding the cheese the day before. It saves so much time without compromising the texture of the finished dish.
What to Serve with French Onion Scalloped Potatoes
These potatoes are rich, creamy, and so flavorful, which makes them the perfect side dish for so many different meals.
For the holidays, I love serving them alongside:
- Roasted turkey
- Honey-glazed ham
- Prime rib
- Beef tenderloin
- Herb-roasted chicken
- Pork tenderloin
- Roasted green beans or asparagus
- A simple fall salad
They’re also delicious with a Sunday pot roast or grilled steak.
Honestly, I wouldn’t even be mad about eating a big scoop of these with a simple green salad for dinner!
How to Store and Reheat Leftovers
If you happen to have leftovers (which I’m not promising you will!), here’s how to keep them tasting just as good the next day.
Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
To reheat in the oven: Place the potatoes in an oven-safe dish, cover with foil, and warm at 350°F until heated through. Add a splash of milk or cream if the sauce seems a little thick.
To reheat in the microwave: Heat individual servings in 30-second intervals until warmed through.
Can you freeze scalloped potatoes?
You can, but I don’t necessarily recommend it. Cream-based sauces sometimes separate after freezing, and the potatoes can become a little grainy.
These are definitely best enjoyed fresh or reheated from the refrigerator.
Frequently Asked Questions
What’s the difference between scalloped potatoes and au gratin potatoes?
Traditionally, scalloped potatoes are made with a creamy sauce, while potatoes au gratin include cheese.
Since this recipe includes plenty of Gruyère and Parmesan, it’s technically a combination of the two.
But no matter what you call them, they’re absolutely delicious!
Can I use a different cheese?
Absolutely! Gruyère is my first choice because of its classic French onion flavor, but Swiss cheese, white cheddar, or fontina would also work.
Can I use russet potatoes?
Yes, although I prefer Yukon Gold potatoes for their buttery flavor and creamy texture. Russets contain more starch and may soften or break down a bit more.
Do I need to peel the potatoes?
That’s completely up to you!
Yukon Gold potatoes have thin skins, so you can leave them on if you prefer. For a more traditional, creamy presentation, I like peeling them.
Can I make this recipe without heavy cream?
You can replace the heavy cream with additional whole milk, but the finished sauce won’t be quite as rich.
Why are my scalloped potatoes still hard?
Usually, this means they need more time in the oven or the slices were cut too thick.
Keep the dish covered and continue baking until a knife easily slides through the center.
Can I use Better Than Bouillon Roasted Chicken Base instead?
Yes! Roasted Chicken Base would still add delicious savory flavor, but I recommend the Roasted Beef Base for this particular recipe because it gives the sauce that classic French onion soup taste.
The Perfect Holiday Side Dish
I love holiday recipes that feel special without being overly complicated, and these French Onion Scalloped Potatoes are exactly that.
There’s just something about a big baking dish filled with creamy potatoes, sweet caramelized onions, and bubbly golden cheese that makes everyone want to gather around the table.
And if you’re anything like me and love all things French onion, I have a feeling these are going to become a new favorite.
They’re cozy, comforting, full of flavor, and perfect for sharing with the people you love.
Just don’t say I didn’t warn you when everyone starts asking you to bring them to every holiday gathering!
If you make these French Onion Scalloped Potatoes, I’d love to hear what you think! Leave a comment below and let me know how they turned out.
And don’t forget to save this recipe for your next holiday dinner!
Tips for the Best French Onion Scalloped Potatoes
I’ve learned a few things about making scalloped potatoes over the years, and these little tips make such a difference.
Don’t rush the caramelized onions.
I know 30–40 minutes sounds like a long time, but I promise it’s worth it. Those onions are what give this dish its signature French onion flavor. You want them soft, golden, and sweet, not just sautéed.
Use Yukon Gold potatoes.
They’re naturally buttery and have the perfect texture for scalloped potatoes. Russet potatoes can work, but Yukon Golds hold their shape a little better.
Slice your potatoes evenly.
This is important! If some slices are much thicker than others, they won’t cook evenly. Aim for about ⅛-inch slices.
Shred your cheese fresh.
I know grabbing a bag of shredded cheese is tempting, especially during the busy holiday season, but freshly shredded Gruyère melts so much better.
Don’t skip the resting time.
The sauce will be pretty loose when the potatoes first come out of the oven. Giving them 15 minutes to rest helps everything settle and thicken.
Check the potatoes before removing them from the oven.
Every oven is a little different. Insert a knife into the center of the casserole. If it slides through the potatoes easily, they’re ready!
I hope this side dish recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
French Onion Scalloped Potatoes
Ingredients
Caramelized Onions
- 3 large yellow onions thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon brown sugar optional
- ½ teaspoon kosher salt
- 2 teaspoons fresh thyme leaves
Potatoes and Cream Sauce
- 3 lbs Yukon Gold potatoes peeled and sliced ⅛-inch thick
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 cup heavy cream
- 1 tablespoon Better Than Bouillon Roasted Beef Base
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- 1½ cups freshly shredded Gruyère cheese divided
- ½ cup freshly grated Parmesan cheese
- Fresh thyme for garnish
Let's Make It
- Caramelize the onions: Melt 3 tablespoons butter with olive oil in a large skillet over medium heat. Add sliced onions, salt, and optional brown sugar. Cook for 30–40 minutes, stirring occasionally, until deeply golden and caramelized. Add a splash of water as needed to prevent sticking. Stir in thyme and remove from heat.
- Prepare the oven: Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Make the cream sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream until smooth.
- Add the flavor: Whisk in Better Than Bouillon Roasted Beef Base, Dijon mustard, black pepper, and optional nutmeg. Simmer for 3–5 minutes until slightly thickened. Remove from heat and stir in ½ cup Gruyère cheese.
- Layer the potatoes: Arrange half the sliced potatoes in the prepared baking dish. Top with half the caramelized onions, half the cream sauce, and ½ cup Gruyère.
- Repeat: Add the remaining sliced potatoes, caramelized onions, and cream sauce. Sprinkle with the remaining ½ cup Gruyère and Parmesan cheese.
- Bake: Cover tightly with foil and bake for 60 minutes. Remove foil and bake for another 25–35 minutes, until the potatoes are completely tender and the top is golden and bubbly.
- Rest: Allow potatoes to rest for 15 minutes before serving. Garnish with fresh thyme.
Recipe Notes
- Use a mandoline for evenly sliced potatoes.
- Caramelize onions ahead of time to save on prep.
- Always taste the cream sauce before adding additional salt.
- Freshly shredded Gruyère will give you the smoothest, creamiest sauce.
- Baking time can vary depending on the thickness of your potato slices and the depth of your casserole dish.
- Reserve a few caramelized onions for topping if desired.
- Refrigerate leftovers in an airtight container for up to 3–4 days.
Nutrition Facts
Per serving, based on 10 servings:
Calories: 435 kcal
Protein: 12 g
Carbohydrates: 39 g
Fat: 27 g
Saturated Fat: 16 g
Fiber: 4 g
Sugar: 7 g
Sodium: 600 mg
Nutrition is an estimate and will vary based on specific ingredient brands, potato sizes, and serving portions.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
