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French onion au gratin potatoes recipe

Your holiday guests will thank you for adding this fun twist of a classic side to the menu this year. Heluva Good!® French Onion Dip and scalloped potatoes are the perfect pairing: Simply combine the dip with your typical cheesy, succulent scalloped potato ingredients and pop in the oven. Don’t be surprised if the end result eclipses the ham!

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Yields:
8 – 10 portion(s)

Preparation time:
15 minutes

Cooking time:
1 hour ten minutes

Total time:
1 hour 40 minutes

Ingredients

  • 3 soup.

    Butter without salt

  • 3 soup.

    all purpose flour

  • 1 1/4 vs.

    heavy cream

  • 1

    (12 ounces) container Heluva Good!® French Onion Dip

  • 2 vs.

    Dijon Mustard

  • 3/4 vs.

    kosher salt

  • 2 kg.

    Yukon Gold potatoes (about 5 medium), peeled and very thinly sliced ​​(about 1/8 inch thick)

  • 1 vs.

    black pepper

  • 2 vs.

    grated swiss cheese

  • 1 vs.

    fried onions

  • 1 soup.

    chopped fresh parsley

directions

    1. Walk 1Preheat the oven to 350°. Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Add heavy cream, Heluva Good!® French Onion Dip, mustard and 1/4 tsp salt; whisk to combine. Simmer until thickened, stirring constantly, about 3 minutes. Remove from fire.
    2. Walk 2Spread a thin layer of sauce on the bottom of a shallow 2-quart baking dish. Place half of the potatoes on the sauce, overlapping them slightly. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour half of the remaining sauce on top and sprinkle with half of the cheese. Repeat with remaining potatoes, salt, pepper, sauce and cheese.
    3. Walk 3Bake until potatoes are very tender, sauce is bubbly and cheese is golden brown, about 1 hour, covering with foil after the first half hour if cheese browns too quickly . Let stand for at least 15 minutes, then sprinkle with fried onions and parsley and serve.

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