Ingredients
- 2 ½ pounds russet potatoes, peeled and cut into ½ to 1-inch pieces
- 1 medium onion, thinly sliced
- 1 packet dry onion soup mix
- ¼ teaspoon dried thyme
- 1 cup beef broth (or substitute with vegetable broth for a vegetarian option)
- ½ cup butter, melted
- 1 cup shredded Swiss cheese
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Prepare Your Baking Dish
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a thin layer of butter. This prevents sticking and ensures easy cleanup.
Step 2: Combine the Ingredients
In a large mixing bowl, add the peeled and chopped potatoes, thinly sliced onion, dry onion soup mix, thyme, beef broth, and melted butter. Stir everything together to coat the potatoes evenly.
Tip: If you want to add a bit of extra flavor, you can toss in a teaspoon of garlic powder or smoked paprika.
Step 3: Bake the Potatoes
Pour the potato mixture into the prepared baking dish. Cover the dish with foil and bake for 30 minutes.
Step 4: Remove Foil and Continue Baking
After 30 minutes, remove the foil and stir the potatoes to ensure even cooking. Return the dish to the oven, uncovered, and bake for another 30 minutes, stirring halfway through.
How to Check for Doneness: Insert a fork into a potato piece. If it goes in easily, the potatoes are tender and ready for the next step.
Step 5: Add the Cheese
Once the potatoes are cooked through, sprinkle the shredded Swiss and mozzarella cheeses evenly over the top. Place the dish back in the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
Step 6: Garnish and Serve
Remove the dish from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley for added color and freshness.
Serve hot and enjoy.
Notes
Common Issues and Fixes
- Potatoes are taking too long to cook: Make sure they are cut into uniform-sized pieces (½ to 1-inch). Larger pieces take longer to cook.
- Cheese burns too quickly: If you notice the cheese browning too fast, cover the dish loosely with foil to prevent burning while still allowing it to melt.
- Potatoes are too dry: Ensure you use enough broth and butter. If needed, add a few extra tablespoons of broth before baking.
Helpful Kitchen Tips
- How to Speed Up Prep Work: Use a food processor with a slicing attachment for the onions and a sharp knife for quick potato cutting.
- Make It a One-Dish Meal: Add cooked shredded chicken or ground beef before baking to turn this side dish into a hearty main course.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for best results.
- Prep Time: 15 minutes
- Cook Time: 65 minutes