The best of both worlds. French onion soup and delicious potatoes!
Occasionally, I get a light bulb moment in the middle of the night, and I write it down so I can revisit it the next day. This was one of those moments!
It is not fall here in the PNW yet, but I was craving a fall like meal. I did not want anything too heavy, but it had to bring immediate comfort with the first bite. That is exactly what we get here. French onion soup flavors layered with a fontina and parmesan cheese blend plus thinly sliced russet potatoes. I mean just look how fantastic it is!
Now if you have been following me for a while you know I absolutely LOVE all things potato, especially being an Idaho native. I got to say this dish goes in my top 5 favorite potato recipes!
We will start by cooking down a thinly sliced yellow onion.
Let it begin to caramelize then add in brandy and beef broth. This is the magical part that gives us the French onion soup flavors.
Next, we begin to layer the potatoes. I use a 9-inch pie pan. Season each layer with salt and pepper. Then add some of the onions, cheese blend, and begin the next layer.
Repeat until all the potatoes are gone. Scoop on the last of the onions and pour the “soup” and bake. When the top layer of potatoes is nice and golden brown, add the last layer of cheese and melt until bubbly and perfect!
Let us get started!
French Onion Potato Pie
Equipment
- 9 inch pie pan
Ingredients
- 4 large russet bakers potatoes or 10 small/med russet potatoes, sliced very thin. I use a mandolin
- 1 large yellow onion, sliced thin I use a mandolin
- 2 tbps. olive oil plus more for drizzling on pie
- 1 tsp thyme
- 1 tbsp. Brandy
- 1/4 cup beef broth
- 1 1/2 cups Shaved parmesan and fontina blend cheese. You can also use an Italian blend, shredded. I buy Sartori Tuscan reserve blend, shavings.
- salt and pepper
- 1/2 tsp fresh oregano, minced
Instructions
Onions
- In a small Dutch oven or saucepan add the oil over medium heat. Add onions and thyme.
- Put a lid on the pot and cook for 5 minutes. Stir and cook for 5 minutes more. Now remove the lid and reduce it to med low. Let the onions sweat for 10 minutes. Stirring in between.
- Add the sherry and cook for 1-2 minutes. Next add the broth, season with salt and pepper. About 1/2 tsp of each salt and pepper. Remove the pan from the heat and set aside. Move to the next steps.
Pie
- Preheat the oven to 400°
- Grease a 9inch pie pan with a little butter or spray with a non-stick baking spray.
- Layer the pie pan with the potato slices. Start with the sides of the dish and move to the bottom of the pan. If the slices are thin enough do 2 layers. Season with salt and pepper. It is important to season every layer, so you get a consistent and flavorful bite every time.
- Next scoop some of the onions into the middle of the potato layer. About a heaping tablespoon. Spread evenly around the dish.
- Sprinkle on some of the cheese mix. It will spread/melt, so you do not need too much.
- Repeat by layering potatoes, season, onions, and cheese.
- Once you get to the last layer, season, and then add the remaining nions to the pie. Pour on the broth/onion mixture. DO NOT ADD CHEESE. We will add cheese at the end of cooking.
- Now pop the pie in the oven and cook for 45 minutes.
- Pull out the pie and sprinkle with the remaining cheese mixture.
- Back to the oven for 15-20 more minutes.
- The pie should be nice and golden brown.
- Let it rest for 5 minutes, and garnish with the oregano.
- Slice and serve.
- ENJOY!
