This creamy potato bake has been a weeknight savior and a special-occasion side all rolled into one. I first discovered this version while cleaning out a pantry of convenience packets and a fridge full of cream during a busy holiday season. The result was unexpectedly elegant: thin, tender potato slices bathed in a savory French onion-infused cream and finished with a blanket of melted cheese. It’s simple enough for a Tuesday dinner and satisfying enough to bring to a potluck.

What makes this dish special is the contrast of textures and the depth of flavor from a single packet of soup mix. The potatoes become buttery and tender, the cream sets into a luscious custard that clasps each slice, and the cheese on top browns to a lightly crisp, golden finish. It reliably converts picky eaters into potato lovers and invites second helpings at every family table where I’ve served it.

Ingredients

• Potatoes: Use about 4.4 pounds (roughly 8 medium) starchy potatoes such as Russet or Yukon Gold. Russets break down into a fluffier finish, while Yukon Golds give a creamier mouthfeel and hold shape nicely.
• Cream: 2 1/2 cups heavy cream. Heavy cream produces the richest custard; for a lighter finish use half-and-half but expect a looser set and slightly less indulgent flavor.
• French onion soup mix: 1 packet (about 1.4 ounces). This packet provides concentrated onion, herbs, and savory seasoning—use a trusted brand for consistent results.
• Cheese: 8.8 ounces sharp or tasty cheddar, shredded (about 2 1/4 cups). Choose a flavorful, good-melting cheese for a browned, elastic crust. Grate your own for better melt and flavor.
• Salt and pepper: Add sparingly because the soup mix and cheese contain salt—taste the cream mixture before adding extra.
• Optional additions: a tablespoon of Dijon mustard for tang, a pinch of nutmeg for warmth, or 1/4 cup finely chopped fresh chives for finishing.

Instructions

Preheat the oven: Preheat to 338°F. A consistent low temperature lets the cream infuse without separating and helps the potato slices become uniformly tender. Place the oven rack in the middle position to ensure even browning. Slice the potatoes: Using a mandoline or a sharp chef's knife, slice peeled potatoes into 1/8-inch (3 mm) rounds. Uniform thickness is critical for even cooking; irregular slices will produce patches of underdone or overcooked potato. Layer the slices: Arrange slices in overlapping rows or concentric circles in a 9x13-inch (or similar) baking dish, building layers until all potatoes are used. Keep layers even and not too thick—2 to 3 layers work best for a 9x13 dish. Mix the cream: Stir 2 1/2 cups heavy cream with the 1 (1.4 oz) packet of French onion soup mix until fully dissolved. Taste and adjust with a little freshly ground black pepper; avoid adding salt initially because the packet and cheese contain sodium. Pour and cover: Pour the cream mixture evenly over the layered potatoes, nudging slices so the liquid seeps between layers. Cover the dish tightly with foil to trap steam and bake on the center rack for 90 minutes, or until a knife passes through easily. Add the cheese and finish baking: Remove foil, sprinkle 8.8 ounces grated cheese evenly over the surface, and return to the oven uncovered. Bake 10–15 minutes more until the cheese is melted, bubbly, and golden. For extra color, place under a broiler for 1–2 minutes while watching closely. Rest and serve: Let rest 10 minutes before serving to allow the cream to set slightly for cleaner slices. Garnish with chopped chives or parsley if desired and serve warm.

Storage Tips

Allow the casserole to cool to near room temperature, then cover tightly with foil or transfer portions to airtight containers. Refrigerate for up to 3 days—reheat in a 350°F oven for 15–25 minutes covered to prevent drying, then uncover for 5–10 minutes to refresh the top. For freezing, cut into meal-size portions, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating; reheating from frozen in a covered 350°F oven will take longer and may lead to a slightly wetter texture.

Ingredient Substitutions

If heavy cream is too rich, substitute half-and-half for a lighter finish—expect a softer set and slightly less body. For a dairy-free version, use a full-fat oat or soy cream and a dairy-free grated cheese alternative, though melting and flavor will differ. Swap the French onion packet for homemade sautéed onions and 1 teaspoon beef-free bouillon for a fresher but more hands-on approach. For a lower-sodium option, use a low-sodium soup mix or reduce the cheese quantity and add fresh herbs for flavor lift.

Serving Suggestions

Serve this as a centerpiece side for roast chicken, glazed ham, or grilled steak. Pair with a bright green salad or steamed green beans to cut through the richness. For a brunch table, add a smoked salmon platter and crisp pickles alongside. Garnish with chopped chives, parsley, or a few thinly sliced scallions just before serving for fresh color and aromatic contrast. Leftover slices make a great breakfast side with eggs.

Cultural Background

This layered, creamy potato preparation echoes classic European gratin techniques where thinly sliced tubers are slow-baked with dairy until tender. The use of packaged French onion mix is a pragmatic modern shortcut that intensifies onion flavor without lengthy caramelization—an American pantry adaptation that keeps the spirit of gratin while shortening hands-on time. It sits squarely in comfort-food traditions enjoyed across family tables and holiday spreads.

Seasonal Adaptations

Winter version: add roasted garlic and a sprinkle of thyme for warming depth. Spring and summer: stir in a handful of blanched asparagus tips or peas during the final 10 minutes of baking for bright color. For holiday tables, layer in thinly sliced parsnip or sweet potato alternating with russets and increase the cheese to 3 cups for extra indulgence—adjust cream as necessary to maintain coverage.

Meal Prep Tips

Slice potatoes and store submerged in cold water up to 24 hours to prevent discoloration. Assemble fully in a baking dish, cover tightly, and refrigerate; bring to room temperature for 30 minutes before baking and add 10–15 minutes to baking time if baking straight from the fridge. Portion into individual ovenproof dishes for grab-and-go reheating. Use a mandoline with care—wear a cut-resistant glove for safety and consistent slice thickness.

Whether you’re feeding a hungry family or seeking an easy dish to share at gatherings, this creamy baked potato dish balances comfort and convenience. Try the variations and discover which topping your crowd prefers—mine always asks for an extra handful of chives.