This sharp, savory & ultra cheesy French Onion Potato Casserole is a company worthy, super easy to make potato dish that takes frozen hash browns to a new level.
If you love to serve potatoes for family or guests, I hope you’ll try this French Potato Casserole and let me know what you think. I created this on the fly several years ago, using ingredients from this French Onion Cheese Fondue (a fave appetizer I’ve been making for 30+ years).
Who hasn’t had and loved the old faithful potato casserole with hash browns, cream of mushroom soup & a cornflake topping? It is fab, but I decided to try a new version, and this French Potato Casserole was born. I shared this recipe on the blog more than 3 years ago and thought it was time for an update, especially as BBQ season kicks into full swing!
Here are the main differences in my French Onion Potato Casserole and most other versions:
- French Onion Potato Casserole (FOPC) uses Cheddar Cheese Soup instead of cream of mushroom
- FOPC uses real parmesan crisps for topping instead of cornflakes
- FOPC uses prepared French Onion dip in place of sour cream and chopped onion
- FOPC calls for extra sharp cheddar (preferably white) grated or chopped~not packaged
So here’s a quick rundown of the ingredients that I use. As with any casserole, you can tweak it to your taste. This is just how I make mine:-)
Frozen Hash Browns: I prefer hash browns to diced in this recipe, as I’ve had an experience in the past when the diced didn’t taste “cooked through.” There is a brand I love, pictured left, that is a lager cut of potato that is more rustic. It gives the casserole a more from scratch, less processed look.
Sharp White Cheddar: I use the sharpest white I can find. I love Cabot Seriously Sharp; Aldi makes a white sharp that is also fab. White cheddar looks better (orange looks processed). Grating by hand or in a mini processor makes it more rustic, rich, and “real” than the packaged shredded cheese.
Cheddar Cheese Soup: The soup aisle can make one’s head explode if you are #ADDlikeme. It may take a few minutes, but look until you find plain old cheddar cheese soup. Not nacho cheese…#wontsubstitute
Clarified Butter: I keep clarified butter on hand (Trader Joe’s is fab & a great price) to use for quick & easy things like making casserole toppings. It is already “liquid” so I just toss it with the crisps for the topping. But of course, melt butter if you don’t keep this on hand.
Parmesan Crisps: I am obsessed with parmesan crisps. Aged parmesan cheese baked into crisps. I use these instead of crackers, Panko, cornflakes, etc….for au gratin toppings or breading. They are the best croutons in the world as well. I buy these at Costco; they are crazy expensive at the grocery stores.
I won’t promise you’ll like this French Onion Potato Casserole as well as your current favorite, but I’d love your feedback either way. If you leave comments at the end of the post, other readers can benefit from your thoughts as well. As always, thanks so much for stopping by. Wishing you a joyful, blessed & savvy day!!!
- 1 pkg (28-30 oz) pkg frozen hash browns
- 2 cups sharp white cheddar, grated from a block
- 1 (16-oz) carton French onion dip (I prefer Dean's)
- 1 can Campbell's Cheddar Cheese soup
- 1 cup parmesan crips, crushed
- 1/4 cup butter (melted) or clarified butter
- garlic salt to taste
- Spray 2 qt baking dish with cooking spray.
- Preheat oven to 350 degrees.
- Place hash browns in a large bowl; season with garlic salt.
- In smaller bowl, add French onion dip & soup; stir until well combined.
- Pour soup/dip mixture over potatoes; add sharp cheddar.
- Mix potatoes and cheese until well blended; spread into baking dish.
- Toss parmesan crumbs with butter; sprinkle atop casserole.
- Bake 30 minutes or until cooked through and bubbly.
Amount Per Serving: Calories: 2270 Total Fat: 141g Saturated Fat: 81g Cholesterol: 391mg Sodium: 3516mg Carbohydrates: 158g Sugar: 10g Protein: 98g