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Ground Beef and French Onion Potato Bake

Ground beef and French onion potato bake layers thinly sliced Yukon Gold potatoes with browned beef and deeply golden onions in a creamy beef broth sauce. Baked until fork-tender and topped with melted Gruyere, it rests before serving so the layers settle.
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Prep Time 15 minutes
Cook Time 2 hours
Resting 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 1080
Ingredients Equipment Method Notes

Ingredients
  

For the beef and onions
  • 1 tbsp olive oil divided
  • 2 yellow onions large, thinly sliced
  • 1 tsp kosher salt
  • 1.5 lb ground beef 85% lean
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
For the sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cup low-sodium beef broth
  • 1 cup heavy cream
  • 0.5 tsp black pepper
For the bake
  • 2.5 lb Yukon Gold potatoes scrubbed and sliced 1/8 inch thick
  • 1.5 cup Gruyere cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Make the beef and onions
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 teaspoon of the olive oil.
  3. Heat the remaining 2 teaspoons oil in a large skillet over medium-low heat, then add the onions and salt.
  4. Cook for 25-30 minutes, stirring occasionally, until the onions are soft and deep golden.
  5. Add the ground beef and cook over medium heat for 6-8 minutes, breaking it up, until browned and it reaches 160°F.
  6. Stir in the thyme and Worcestershire sauce.
Make the sauce
  1. Transfer the beef and onion mixture to a bowl.
  2. Melt the butter in the same skillet.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the broth, cream, and black pepper.
  5. Simmer for 2-3 minutes until slightly thickened.
Assemble and bake
  1. Layer half the potatoes in the prepared dish, spread the beef mixture over them, and arrange the remaining potatoes on top.
  2. Pour the sauce evenly over the potatoes.
  3. Cover the dish tightly with foil and bake for 60-75 minutes, until the potatoes are fork-tender.
  4. Remove the foil and sprinkle the Gruyere evenly over the top.
  5. Bake uncovered for 10-15 minutes, until the cheese is melted and golden in spots.
  6. Rest the bake for 15 minutes before serving.

Notes

For even cooking, slice the potatoes uniformly to 1/8 inch thick. Refrigerate leftovers for 3-4 days; freezing is not recommended because the cream sauce and potatoes may change texture. For a lighter variation, use half-and-half in place of the heavy cream.