The Heart of the Dish
Let’s talk about those onions. They are the soul of this recipe. You cook them low and slow until they turn sweet and golden.
It takes patience, but it is worth every minute. I watch them change, and it reminds me that good things take time. Doesn’t that smell amazing?
A Little Kitchen Story
I first made these for my grandson. He said he hated onions. I just smiled and kept stirring. When I put the dish on the table, he took one bite, then three more. He even asked for the recipe.
I still laugh at that. It taught me a lesson: sometimes, you just have to show someone.
Why This All Works
The salt on the onions is key. It pulls out the water, which lets them brown nicely. It’s a small step with a big result.
Mashing the potatoes while they’re warm is also important. They soak up the butter and cream better, making them fluffy and rich. These little details matter. They turn simple food into a hug on a plate.
Fun Fact & A Question
Fun fact: Gruyère cheese is from Switzerland. It melts so well because it’s a little oily. That’s what gives our top that perfect, bubbly crust.
Now, I want to ask you: what food did you think you hated, but now you love? Was it onions for you, too? Tell me your story.
Putting It All Together
When you bake the dish, the cheese gets crispy. Then you add the soft, sweet onions on top. You get two textures in one bite.
That contrast is pure joy—creamy, crunchy, sweet, and salty. It feels fancy, but it’s just potatoes and onions. What side dish do you make when you want to feel fancy?
Your Turn in the Kitchen
This is a great dish to share. It fills the whole kitchen with a warm smell, and people will gather around, I promise.
My last question for you is this: who will you make this for? A family dinner? A special friend? I would love to hear your plans.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow onions | 3 large (about 2 lbs total) | Sliced into half moons |
| Extra virgin olive oil | 2 tablespoons | For caramelizing onions |
| Unsalted butter | 1 tablespoon + 1/2 cup (1 stick / 113 g) | Divided; 1 tbsp for onions, 1/2 cup for potatoes |
| Kosher salt | 1/2 teaspoon + 1 teaspoon | Divided; for onions and potatoes |
| Water or broth | 1-2 tablespoons | For deglazing onions if needed |
| Red potatoes | 3 pounds | Washed, peeled, and quartered |
| Heavy whipping cream | 1/2 cup (119 g) | |
| Black pepper | 1/2 teaspoon | |
| Gruyere cheese | 1 cup (113 g) | Shredded, divided |
| Parsley | For garnish | Chopped |
A Cozy Hug on a Plate
Hello, my dear. Come sit at the table. Let me tell you about my favorite mashed potatoes. They are a hug on a plate. I first made them for a snowy Sunday supper. My grandson said they tasted like French onion soup. I still laugh at that. That is how they got their name.
This recipe has two parts. First, we slowly cook onions until they are sweet and golden. It takes patience. Then we make the creamiest mashed potatoes. We bake them with cheese. Finally, we pile those onions on top. Doesn’t that smell amazing? Let’s begin.
- Step 1: Let’s start with the onions. Put oil and butter in a big pan. Wait for it to get warm. Add all your sliced onions. Toss them to coat. Sprinkle a little salt over them. This helps them get soft.
- Step 2: Now, turn the heat down to low. This is the secret. Let the onions just sit there. Stir them only every five or ten minutes. We want them to turn a deep, golden brown. It takes about an hour. (My hard-learned tip: If the pan looks dry, add a splash of water. It stops burning!)
- Step 3: While onions cook, work on potatoes. Put them in a pot. Cover them with cold water. Put a lid on and bring it to a boil. Then let them simmer until they are soft. A fork should slide right in. Easy!
- Step 4: Heat your oven to 425°F. Grease a baking dish. Now, drain your soft potatoes. Put them back in the warm pot. Mash them lightly. Add the butter, cream, salt, pepper, and half the cheese. Mash until smooth and dreamy.
- Step 5: Spoon your mashed potatoes into the dish. Spread them out nicely. Sprinkle the rest of the cheese on top. Pop it in the hot oven. Bake for 15-20 minutes. Watch for that beautiful, bubbly, golden cheese top.
- Step 6: Take your dish from the oven. Be careful, it’s hot! Now, spoon all those warm, sweet onions right over the top. Finish with a sprinkle of fresh parsley. It’s ready. Do you like sweet or savory flavors more? Share below!
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 8 servings
Category: Side Dish
Three Tasty Twists to Try
This recipe is like a favorite sweater. You can dress it up for different days. Here are three fun ways to change it. I think you will love them.
- The Bacon Lover’s: Cook some chopped bacon until crispy. Mix it right into the potatoes before baking. So good!
- The Garden Fresh: Stir a handful of fresh chopped chives or thyme into the mash. It adds a lovely little spark.
- The Extra Cheesy: Use a mix of Gruyère and sharp cheddar cheese. More cheese is always a good idea in my book.
Which one would you try first? Comment below!
Serving with a Smile
These potatoes are the star. But they love good company. I like to serve them in my big ceramic dish. It keeps them warm. A simple green salad on the side is perfect. It balances the richness. Or try them with roasted chicken. The juices mingle so nicely.
For a drink, a cold glass of apple cider is wonderful. The sweetness dances with the onions. For the grown-ups, a glass of dry white wine works beautifully. It cuts through the creaminess. Which would you choose tonight?
Keeping Your Cozy Potatoes Cozy
These potatoes are best fresh and warm. But leftovers are a lovely treat. Let them cool completely first. Then cover the dish tightly. It will keep in the fridge for three days.
You can freeze them before baking. Assemble the dish with the cheese topping. Wrap it very well in foil. It will keep frozen for two months. Thaw it in the fridge overnight before baking.
Reheating is simple. Warm single portions in the microwave. For the whole dish, use a 350°F oven. Cover it with foil so the cheese doesn’t burn. I once forgot the foil and got a very crispy top!
Batch cooking this saves a busy weeknight. Making a double batch is easy. It gives you a ready-made side dish. This matters because a good meal should bring comfort, not stress. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking needs a little help. First, your onions might burn. The heat is likely too high. Turn it down to medium-low. Add a splash of water to stop the burning.
Second, your mashed potatoes could be gluey. This happens if you over-mash them. Stop mashing once they are smooth. I remember when I made paste instead of potatoes! Getting this right matters for perfect, fluffy texture.
Third, the dish may seem too dry. Just add a touch more cream. Stir it in gently before baking. This small fix ensures a rich, creamy bite. Good flavor comes from balancing these simple things. Which of these problems have you run into before?
Your Potato Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your broth labels if you use any.
Q: Can I make it ahead? A: Absolutely. Follow the make-ahead tips in the first section.
Q: What cheese can I swap for Gruyère? A: Swiss or a sharp white cheddar works nicely.
Q: Can I halve the recipe? A: You can. Use a smaller baking dish. The baking time will be less.
Q: Any optional tips? A: A pinch of thyme in the onions is lovely. Fun fact: Onions get sweeter the longer they cook! Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe. It is pure comfort food. The smell of those onions cooking is home. I would love to see your creation.
Share a photo of your golden-brown dish. Tell me what your family thought of it. Have you tried this recipe? Tag us on Pinterest! Cooking is about sharing the joy.
Happy cooking!
—Grace Ellington.
Twice Baked French Onion Mashed Potatoes Recipe
Description
Creamy mashed potatoes are elevated with rich, slow-caramelized onions and nutty Gruyère cheese, then baked to golden perfection.
Ingredients
Caramelized Onions
Potatoes
Instructions
- To a large skillet over medium heat, add the olive oil and butter. Once the oil is shimmering and the butter is melted, stir to combine.
- Add the sliced onions and toss them to coat evenly. Spread them out into an even layer across the skillet.
- Sprinkle the kosher salt over the onions. This helps draw out moisture, which is essential for even caramelization.
- Reduce heat to medium-low. Let the onions cook, stirring them every 5–10 minutes. You want to allow them time to rest against the pan so they brown slowly and evenly.
- Continue cooking, stirring occasionally, for 60-70 minutes total. The onions should turn a deep golden brown, become very soft, and almost jammy in texture. (If at any point the onions look like they’re browning too fast or burning on the bottom, reduce the heat slightly and add a splash of water or broth to deglaze and scrape up any browned bits.)
- While the onions are cooking, place the potatoes in a large pot and cover them with cold water.
- Set the pot over high heat and cover with a lid. Let the water come to a full boil.
- Once boiling, remove the lid and reduce the heat to medium-high. Simmer the potatoes until they’re fork-tender, about 20–25 minutes.
- While the potatoes are boiling, preheat the oven to 425°F (220°C). Lightly grease a 10-inch oven-safe skillet and set aside.
- Drain the cooked potatoes and return them to the pot. Use a potato masher to mash lightly.
- Add the butter, heavy whipping cream, salt, black pepper, and half of the shredded Gruyère cheese. Continue mashing and stirring until the mixture is smooth and creamy.
- Spoon the mashed potatoes into the prepared baking dish, spreading them out evenly.
- Sprinkle the remaining Gruyère cheese evenly over the top.
- Bake for 15–20 minutes, or until the cheese is fully melted and golden brown on top.
- Remove from the oven. Top with the warm caramelized onions.
- Garnish with chopped parsley and serve warm.
Caramelized Onions
Potatoes
Notes
- For a time-saving option, you can caramelize the onions a day ahead and store them in the refrigerator. Ensure the mashed potato mixture is well-seasoned before baking, as potatoes can absorb a lot of salt.
