French Onion Potatoes
These rich and comforting French onion potatoes combine tender, thinly sliced potatoes baked in a creamy, cheese-infused sauce, with the savory flavors of French onion soup. Finished with fresh thyme and dill, it’s a dish that’s as delicious as it is satisfying.
French Onion Potatoes
A rich and comforting baked potato dish infused with the savoury flavours of French onion soup and fresh herbs.
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Ingredients
- 500 g potatoes peeled and cut into 5mm-thick slices
- ¼ bunch thyme leaves
- 40 g packet French onion soup mix
- 300 ml thickened cream
- ¼ cup milk
- ½ cup finely grated Italian parmigiano cheese
- Sprigs of dill for garnish
- Salt and cracked black pepper to season
Instructions
- Lightly grease a 20cm round cake pan or springform tin. Carefully stack the potato slices upright in a circular pattern around the edge of the pan, gradually working inward to fill the centre. Arrange the slices closely together, allowing the natural formation to hold its shape.
- In a large jug, combine the thickened cream, milk, finely grated parmigiano cheese and French onion soup mix. Season the mixture with salt, then whisk thoroughly with a fork to incorporate the cheese and soup powder evenly.
- Pour the cream mixture over the potatoes, ensuring it fills the gaps and settles throughout the dish. Cover with thyme leaves and move them around the cream mixture so they're half out. Season with cracked black pepper.
- Cover the pan tightly with foil. If using an Instant Pot with an air fryer lid, place the pan inside, attach the lid, and select the Bake function. Set the temperature to 180°C and cook for 2 hours.
- After 2 hours, carefully remove the foil and return the air fryer lid. Increase the temperature to 200°C and continue baking for a further 30 minutes, or until the top is golden and the potatoes are tender all the way through.
- Allow the bake to stand for 10 minutes before serving. Garnish generously with fresh dill sprigs and a final crack of black pepper.
