
Layers of thinly sliced potatoes baked in a rich cream and French onion soup mix, finished with a golden cheesy crust — simple, comforting, and perfect for family dinners.

This creamy potato bake has been my go-to for cold evenings and simple family gatherings. I first adapted this version on a rainy Sunday when I wanted something indulgent but effortless: pantry potatoes, a packet of French onion soup mix, heavy cream, and a generous mound of grated cheese. The result was a silky, savory dish that felt both familiar and slightly nostalgic — like a warm embrace on a plate. Every spoonful offers tender potato, rich creaminess, and that unmistakable caramelized onion flavor from the soup mix that keeps everyone coming back for seconds.
I discovered this combination years ago when experimenting with shortcut flavors that still deliver on depth. The beauty of this approach is how forgiving it is: thin, even slices cook uniformly, and the cream-soup mixture anchors the flavors while creating a lusciously smooth texture. The top becomes beautifully golden and slightly bubbly under the cheese, creating contrast to the pillowy potato layers beneath. It’s a dish that works as a hearty side or a satisfying vegetarian main — easy to scale and ideal for potlucks, weeknight dinners, or holiday tables.
In my household, this dish often steals the show at holiday tables — neighbors and family members request it repeatedly. My partner teases that I should write a cookbook with all the ways I’ve tweaked this basic formula. It’s that reliable: an easy assembly, forgiving technique, and deeply satisfying finished dish that brings people together.
My favorite aspect of this dish is how it combines humble ingredients into something celebratory. On a recent family dinner, a shy teenager who usually skips vegetables ate three helpings. That reaction reminded me that simple, well-executed dishes often make the strongest impressions. The French onion soup mix is the unsung hero here — tiny sachets pack a concentrated, savory punch that you'd otherwise chase with long sweeps of caramelized onions.
To store, cool the dish to near room temperature then cover tightly with plastic wrap or transfer portions into airtight containers. Refrigerate for up to 3 days. To freeze, assemble in an ovenproof container, wrap tightly with two layers of foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking; if baking from frozen, add 20–30 minutes to the covered bake time. Reheat individual portions in a microwave on medium power to avoid splitting the cream, or reheat in a 325°F oven until warm throughout, about 15–20 minutes for single servings.
Swap heavy cream for an equal amount of half-and-half mixed with 4 tablespoons of melted butter if you want a slightly lighter mouthfeel; this reduces richness but maintains creaminess. For a dairy-free version, use full-fat coconut milk (well-stirred) and a dairy-free cheese alternative, though the coconut flavor will subtly change the profile. If you prefer less sodium, choose a low-sodium French onion mix or reduce added salt. Mix in a handful of caramelized onions or sautéed mushrooms for extra depth — add them between layers so they integrate without making the dish watery.
Serve this creamy bake alongside roast chicken, glazed ham, or a crisp green salad with a bright vinaigrette to cut through the richness. Garnish with chopped chives, parsley, or a scattering of thinly sliced scallions for color and freshness. For a heartier meal, pair with roasted Brussels sprouts or steamed green beans. Present it in the baking dish on the table for a cozy, family-style experience or spoon into shallow bowls for a composed plate.
Gratin-style preparations — thinly sliced vegetables baked with cream and cheese — trace back to French cooking, where 'gratin dauphinois' traditionally uses milk or cream and thin potato slices. This version is a practical, home-friendly take that borrows the onion-forward seasoning from Americanized French onion soup mixes. While not a formal gratin, it captures the same technique: low-and-slow baking that yields tender interiors and a caramelized crust. Over time, home cooks have adapted the formula with convenience mixes and locally preferred cheeses, making it a transatlantic comfort classic.
In winter, add roasted root vegetables such as parsnips or turnips alongside the potatoes for an earthy twist. Spring and summer call for lighter accents: a sprinkle of lemon zest on the finished dish or a handful of fresh herbs like tarragon or chives brightens the richness. For holiday tables, fold in cooked leeks or top with breadcrumbs mixed with melted butter and thyme for extra crunch. The recipe scales well: halve it for two, or double and use two baking dishes for larger gatherings.
Assemble the potato layers and cream mixture up to 24 hours ahead; cover tightly and refrigerate. Before baking, let the dish sit at room temperature for 30 minutes so it cooks evenly. For portion-controlled meal prep, bake the full dish, cool, and divide into individual containers — each reheats reliably in the microwave or oven. Label containers with date and reheating instructions; a quick 5-minute oven reheat at 350°F refreshed with a sprinkling of extra cheese gives near-fresh results.
This recipe is a reminder that simple techniques—thin slicing, even layering, and gentle baking—transform basic ingredients into something everyone remembers. Make it your own, welcome friends and family, and enjoy the cozy, cheesy payoff.
Slice potatoes uniformly with a mandoline or very sharp knife to ensure even cooking.
Taste the cream-soup mixture before adding extra salt — the soup mix is often salted.
Let the dish rest 5–10 minutes after baking so portions hold together when served.
For a crisper top, finish under a hot broiler for 1–2 minutes while watching closely.
This nourishing creamy potato bake with onion soup mix recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. You can assemble the dish and refrigerate for up to 24 hours; bring to room temperature before baking and add 10–15 minutes to the baking time if chilled.
Use Yukon Gold or Russet potatoes; Yukon Golds give a creamier texture while Russets produce a fluffier interior.
This Creamy Potato Bake with Onion Soup Mix recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 338°F (170°C). Butter or lightly oil a 9x13-inch baking dish. Ensure your slicing station and ingredients are ready for quick assembly.
Using a mandoline or sharp knife, slice peeled potatoes to about 2–3 mm thickness. Uniform slices ensure even cooking.
Arrange potato slices in overlapping layers in the prepared dish, leaving small gaps so cream can circulate between slices.
Whisk together 2 1/2 cups heavy cream and the 1.4-ounce packet of French onion soup mix until evenly combined. Taste and adjust salt if necessary.
Pour the cream mixture evenly over the potatoes. Cover tightly with foil to trap steam and moisture for even cooking.
Bake covered for 1 hour 30 minutes. Check doneness by inserting a knife into the center; it should glide through tender slices.
Remove foil, sprinkle grated cheese evenly and bake uncovered for 10–15 minutes until the cheese is melted, bubbly, and lightly golden. Optionally broil 1–2 minutes for extra color.
Let the dish rest 5–10 minutes to set before serving. Garnish with chopped chives or parsley if desired.
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This recipe looks amazing! Can't wait to try it.
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