French Onion Potatoes Classic (Print View)

Roasted potato slices with caramelized onions and bubbling Gruyère create a rich and flavorful side.

# Components:

→ Potatoes

01 - 3.3 pounds Yukon Gold or russet potatoes, scrubbed and sliced 1/3 inch thick
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Caramelized Onions

05 - 3 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon kosher salt
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1 teaspoon balsamic vinegar

→ Topping

11 - 7 ounces Gruyère cheese, grated
12 - 1 ounce Parmesan cheese, grated (optional)
13 - 2 tablespoons chopped fresh parsley, for garnish

# Directions:

01 - Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
02 - Toss potato slices with olive oil, kosher salt, and black pepper. Arrange in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping once halfway through, until golden and tender.
03 - In a large skillet over medium-low heat, melt butter with 1 tablespoon olive oil. Add sliced onions and kosher salt; cook, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized. Stir in thyme leaves and balsamic vinegar; cook for 1 to 2 minutes more, then remove from heat.
04 - Lower oven temperature to 400 degrees Fahrenheit.
05 - Lightly grease a baking dish. Arrange roasted potato slices in a slightly overlapping layer, then evenly spoon caramelized onions over the top. Sprinkle with grated Gruyère and optional Parmesan cheese.
06 - Bake for 10 to 15 minutes until the cheese is melted and bubbling.
07 - Allow to cool slightly. Garnish with chopped fresh parsley before serving warm.

# Expert Advice:

01 -
  • The cheese melts into golden pools between the potatoes, creating those irresistible crispy-soft corners.
  • Caramelized onions do the heavy lifting flavor-wise, so you get restaurant-quality depth without fussing.
  • It's genuinely hard to overcook, making it perfect for entertaining when you're nervous about timing.
02 -
  • Don't skip the flipping of potatoes halfway through roasting—the side touching the pan will scorch if left alone the whole time.
  • Caramelizing onions is not a rushed step; low heat and patience turn them sweet and complex, while high heat just burns them bitter.
  • Use block cheese and grate it yourself; pre-shredded cheese has cellulose coating that keeps it from melting into a silky layer.
03 -
  • Slice potatoes the night before and keep them in cold water in the fridge—this removes excess starch so they roast crispier.
  • If your onions aren't browning after 30 minutes, increase the heat slightly and stop stirring as often; they need some contact with the hot pan to caramelize.
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