Give Potatoes A Major Flavor Boost With A Packet Of Seasoning From Your Cabinet

You aren't supposed to store potatoes and onions together (lest ethylene gas emanating from the latter cause decay), but man, do these two pantry staples ever marry well in our dishes! A simple packet of French onion soup mix might be just the thing to give allium flair to your next pan of au gratin or scalloped potatoes, that beloved mainstay of holiday dinners and Sunday suppers. The beefy, uber-umami notes in what's effectively a seasoning mix contain everything you need to elevate normal creamy potatoes to the next level ... and it couldn't be easier to infuse that flavor.

First of all, keep in mind the difference between scalloped and au gratin potatoes: the first contains merely a cream sauce, while au gratin contains cheese. Irrespective of how many dairy products you pile in your sauce, French onion soup mix will give you an upgrade. Simply stir the powdered mix into your dairy component and bake that with your sliced potatoes. We've seen folks prepare luscious-looking scalloped potatoes with just three ingredients (spuds, soup mix, and heavy cream), but there's definitely room to gild the lily.

We previously discussed how to whip up French onion mashed potatoes as a delectable special occasion side, and we enjoy these sliced potatoes for many of the same reasons. The cream sauce is unctuous, with or without cheese, and tastes like a warm hug. Meanwhile, the savor of French onion soup mix, with its notes of beef bouillon, spices, and the one-two punch of onion flakes and onion powder, floods your palate with big flavor.

Knowing what to add to your creamy, cheesy potatoes will help you best use your French onion soup mix to make quite possibly the most satisfying potatoes you've ever dished up. Obviously, the addition of caramelized onion is going to shoot the stocks on these spuds to the moon. Caramelizing onions is time-consuming, we know, but their jammy texture and sweet, rich flavor pay dividends in a roasting pan.

Let's talk about the sauce. Now, we've used jarred Alfredo sauce as an au gratin shortcut before, and there's absolutely nothing stopping you from doing the same here. Potatoes au gratin get a rep as a laborious dish, but they need not be that much work, as a jarred sauce gets you the creamy and cheesy elements you desire with very little effort. If you want to go all-in on a homemade side, however, you needn't be intimidated! Heavy cream will cook down to a luscious, velvety coating for your potatoes. The cheeses are up to you. Nutty Gruyère and fontina are popular choices (and Gruyère is the traditional choice for French onion soup), but we believe you really can't go wrong with your favorite picks.

You can also spike your scalloped or au gratin potatoes with herbs for an extra pop of brightness. Rosemary and thyme will sing with the French onion flavor, and many home gardeners have them on hand. If you want to turn to your spice collection, may we suggest a few sprinkles of nutmeg or cinnamon? Not only do these spices naturally accompany cream sauces, but they also augment beef, which is typically present in the soup mix.