French Onion Potatoes (Printable)

Roasted potato slices layered with caramelized onions and melted Gruyère cheese in a warm dish.

# Ingredient List:

→ Potatoes

01 - 4 large Yukon Gold potatoes, scrubbed and sliced into ½-inch rounds
02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper

→ Caramelized Onions

05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - ½ teaspoon sugar
09 - ¼ teaspoon salt
10 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

→ Topping

11 - 1 cup (100 grams) Gruyère cheese, grated
12 - 2 tablespoons fresh parsley, chopped (optional)

# Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss potato slices with olive oil, kosher salt, and black pepper in a large bowl. Arrange in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
03 - Heat butter and olive oil in a large skillet over medium-low heat. Add onions and salt. Cook, stirring frequently, until softened, about 10 minutes. Add sugar and thyme, continue cooking, stirring occasionally, until deeply golden and caramelized, 20–25 minutes more. Reduce heat if onions brown too quickly.
04 - Remove potatoes from the oven and layer them slightly overlapping in a shallow baking dish or ovenproof skillet. Evenly spread the caramelized onions over the potatoes.
05 - Sprinkle grated Gruyère cheese over the onions and return the dish to the oven. Bake for 10–12 minutes until the cheese melts and bubbles. Optional: broil for 2–3 minutes to achieve a browned top.
06 - Garnish with chopped parsley if desired. Serve hot.

# Tips from the Pros:

01 -
  • It sneaks all the cozy depth of French onion soup into a side that steals the spotlight.
  • The contrast between crispy potato edges and that molten cheese middle is honestly addictive.
  • You can make it ahead and reheat it, which means less stress when people are coming over.
02 -
  • Don't rush the caramelization—if your onions are browning too fast, lower the heat and give them space to become truly sweet, not burnt.
  • The potato slices need to be consistent thickness so they cook evenly; uneven slicing is the reason some bites are crunchy and others are mushy.
03 -
  • If your onions are racing toward brown, drop the heat and add a splash of water to reset; patience beats speed every time.
  • Slice your potatoes on a mandoline if you want them uniform—it's the trick that separates consistency from guesswork.
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