This is the best potato bake that I have ever had. Although if I’m totally honest, I haven’t tried too many.
There are many iterations of this recipe around the internet. And I think each person does something different to make it their own. Many recipes call for potato slices arranged in layers of potatoes or are a variation of au gratin.
It is an absolute miracle when there are leftovers, it’s that good. And somehow it tastes even better when it’s reheated the next day. Just add a little shredded cheese
But whenever I make it everyone loves it and they are all disappointed when there is none left.
It’s creamy, it’s a little bit tangy and best of all, it has bacon! I don’t know what could make this easy recipe any better.
This potato casserole is the perfect side dish for a family gathering like summer barbeques, a holiday meal, cozy winter nights, and any time you are craving a comforting potato dish.
The best part about these cheesy potatoes is that you can make it ahead. Prepare everything up until you need to put it in the oven. Cover it with a tea towel or aluminium foil until you are ready to pop it in the oven.
Many types of potatoes work well; Yukon gold, red potatoes, desiree. Being one of the main ingredients, pick the potato that you like best.
There are also lots of possibilities when it comes to cheeses that work well. Tasty cheese, sharp cheddar cheese, cheese blends, anything you have will work well.
Would it be a crime to eat the seasonings without the potatoes?
How delicious does it look now that it’s ready to go into the oven?
How delicious does it look now that it’s ready to go into the oven?
French Onion Potato Bake
A delicious potato bake that tastes even better reheated the next day
Ingredients
- 10 medium white potatoes
- 250 mL sour cream
- 175 g bacon
- 1 brown onion
- 1 pack French onion soup mix
- 1 cup shredded cheese
Instructions
- Preheat the oven to 180°C (350°F)
- Peel the potatoes and cut into cubes
- Par-boil the potatoes in a large pot for 10-15 minutes
- While the potatoes are boiling, cut the bacon and onion into cubes
- Brown the bacon and onion in some olive oil in a frying pan on medium-high heat for about 2-3 minutes
- While the bacon and onion are browning, add the sour cream and soup mix to a heat-safe jug
- Add the browned bacon and onion to the creamy mix and give it a good stir
- Drain the potatoes and transfer to a large baking dish
- Pour the sour cream mixture over the potatoes and stir through with a wooden spoon
- Cover the top with the shredded cheese
- Bake for for approximately 45 minutes or until the top is a beautiful golden brown
Notes
If, by some miracle, there is any leftover, it tastes even better the next day!
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