If you like the flavors of french onion soup and the soft texture of pot roast potatoes, you’re going to go crazy for these french onion potatoes! They’re full of savory flavor, have a velvety soft interior, and are only made from 5 ingredients!

Why you’ll love this recipe:

Using store-bought french onion soup and a packet of dry onion soup mix is what makes this recipe so easy, yet so flavorful. It really is as easy as just combining everything in a dish and baking until tender! It’s the perfect recipe for holidays, family dinners, or when you just need a side dish like that feels like a warm hug.

They’re good enough to eat right out of the pan, but I usually serve them as a side dish with some kind of grilled meat or baked chicken. Honestly, I’d be happy to just eat these with a side salad and call it a full meal too!

Ingredients you’ll need:

French onion soup
Dry onion soup mix
Butter
Russet or yukon gold potatoes
Shredded gruyere cheese
Parsley- optional for topping

I love the flavors of french onion soup, but I just can’t get down to that soggy bread on top! Don’t get me wrong, I love bread, but soggy bread? No thank you! So, these french onion potatoes taste just like the broth of french onion soup but with a little twist!

If you know me, you know I will absolutely NEVER pass up on a good potato dish, so it only makes sense that these french onion potatoes have quickly become one of my favorite potato recipes. They’re the epitome of low effort, high reward which makes them even better!

How to make the best french onion potatoes:

Preheat your oven to 400 degrees F. (Optionally peel) and dice your potatoes into 1-inch cubes.
In a 9×13 or oval casserole dish, combine one can of french onion soup, the dry soup mix, and melted butter. Add the potatoes and stir to coat.
Cover the dish with foil and bake for 30 minutes. Then remove the foil and continue baking for another 40 minutes.
Top with shredded gruyere cheese and return to the oven for an additional 10 minutes to melt the cheese.
Let cool for 10 minutes, then optionally garnish with chopped parsley and serve!

My top tips:

I don’t recommend using frozen potatoes for this recipe. They’ll add too much excess liquid to this dish and cook too quickly. For a shortcut, you could use fresh, pre-diced potatoes from Simply Potatoes.
Yukon gold potatoes or russet potatoes are my top picks for baking potatoes and can be used interchangeably in this recipe. I don’t mind the skin on potatoes, so I usually leave it on, but feel free to peel them if you prefer!
It’s important to cover the potatoes with foil for a portion of the baking process so that all the delicious savory broth soaks into the potatoes rather than evaporating off, leaving you with crunchy potatoes, rather than potatoes with a soft, melt-in-your-mouth texture.
If you’re looking to mimic a classic french onion soup flavor profile, you’ll want to stick to topping these potatoes with shredded gruyere cheese. Other good substitutes would be mozzarella, swiss, or provolone.
Let this dish cool for about 10 minutes before serving. This gives the hot liquid a chance to really soak into the potatoes and not be too soupy.

Looking for more easy side dishes? Try these out!

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