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French Onion Potato Bake

French Onion Potato Bake That Takes Comfort Food Up a Notch

French Onion Potato Bake combines creamy potatoes with the sweetness of pineapple, creating a unique comfort food dish perfect for gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Bake
  • 4 cups Yukon Gold or Russet potatoes peeled and cubed
  • 1 large Onion thinly sliced
  • 2 tablespoons Butter can substitute with olive oil
  • 2 cloves Garlic minced
For the Sauce
  • 1 can Cream of Mushroom Soup or cream of chicken
  • 1 cup Sour Cream or Greek yogurt
  • 1 packet French Onion Soup Mix preferably low-sodium
For the Topping
  • 2 cups Cheese (Shredded) Sharp cheddar or Gruyère
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 2 tablespoons Fresh Parsley for garnish
Bonus Ingredient
  • 1 cup Pineapple Chunks well-drained

Equipment

  • Oven
  • 9x13-inch baking dish
  • Large pot
  • Mixing Bowl

Method
 

French Onion Potato Bake Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Peel and cube the potatoes, parboil in salted water for 8-10 minutes until slightly tender, then drain.
  3. In a bowl, combine sour cream, cream of mushroom soup, French onion soup mix, and melted butter until smooth. Add pineapple and cheese, mixing well.
  4. Fold the parboiled potatoes into the sauce, then transfer the mixture into the greased baking dish.
  5. Top with additional shredded cheese and bake uncovered for 40-45 minutes until bubbly and golden-brown.
  6. Let it rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Assemble the dish the night before and refrigerate to save time. Ensure to drain the pineapple chunks well to maintain the creamy texture.

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