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French Onion Potato Pie
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French Onion Potato Pie

French onion soup meets scalloped potatoes! This is the perfect side for all the potato lovers out there. It is so delicious!
Prep Time30 minutes
Cook Time1 hour
Onions29 minutes
Total Time1 hour 59 minutes
Course: dinner, Side Dish, Soup
Cuisine: American, French
Keyword: au gratin potatoes, baked potatoes, cheesy potatoes, fall recipes, french cooking, French onion soup, french onion soup potatoes, holiday food, potato pie, scalloped potatoes, trending
Servings: 6 servings

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.
    caramalized onions
  • 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.
    pie
  • ENJOY!