Creamy French Onion Soup Potato Bake

Begin by preheating your oven to 400°F. This preheating step ensures your bake cooks evenly - it's a trick I've learned over the years.

In a large skillet over medium heat, melt the butter. Add the onions, thyme, garlic, salt, and pepper. Stir occasionally and cook until the onions have completely caramelized. This usually takes about 25 minutes. Have patience, good caramelizing takes time, don't be tempted to rush it or you'll miss out on the deep, sweet flavor.

As your onions are caramelizing, toss your thinly sliced potatoes with olive oil, salt, and pepper in a large mixing bowl. Trust me, seasoning your potatoes before adding them to the dish boosts the overall flavor.

Once the onions are caramelized, layer half the potatoes in a baking dish. Spread half the caramelized onions over this, and pour in half the beef broth and heavy cream. Repeat this process with the remaining ingredients. Spending the time to layer the ingredients ensures every bite is filled with the delightful combination of potato, caramelized onion, and broth.

Top everything with the shredded Gruyère. Don't be shy with the cheese - the more you use, the better the golden, bubbly crust will be!

Cover the dish with foil and bake for 30 minutes. After this, remove the foil and continue baking for another 20 minutes, or until the cheese is golden and bubbling. From personal experience, I'd recommend waiting for that beautiful golden sheen - it makes all the difference.

Let it cool slightly before serving. Garnish with fresh thyme for a pop of color and added flavor. Voila, you've just made my favorite French Onion Soup Potato Bake!