French Onion Potato Layers (Print View)

Golden roasted potatoes layered with caramelized onions and melted Gruyère for a warm, flavorful side dish.

# Components:

→ 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) grated Gruyère cheese
12 - 2 tablespoons fresh parsley, chopped (optional for garnish)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss potato slices with olive oil, kosher salt, and black pepper in a large bowl. Spread in a single layer on the baking sheet.
02 - Roast the potatoes for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
03 - While potatoes roast, heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt, cooking until softened, about 10 minutes. Sprinkle sugar and thyme, then continue to cook, stirring occasionally, until deeply golden and caramelized, 20 to 25 minutes more. Reduce heat if browning too quickly.
04 - Remove potatoes from the oven. Arrange potato slices in a shallow ovenproof dish or skillet, overlapping slightly. Spread caramelized onions evenly over the potatoes.
05 - Sprinkle grated Gruyère over the onions. Bake in the oven for 10 to 12 minutes until cheese melts and bubbles. Optionally, broil for 2 to 3 minutes for additional browning.
06 - Garnish with chopped fresh parsley and serve hot.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but the magic happens mostly unattended in the oven.
  • The crispy potato edges combined with jammy caramelized onions creates a textural contrast that keeps you reaching for more.
  • It works as an elegant side dish or a satisfying vegetarian main, so it fits wherever your meal needs it.
02 -
  • Caramelizing onions takes longer than you think—don't crank the heat trying to speed it up, or you'll get burned onions instead of caramelized ones.
  • Slightly overlapping your potato slices matters more than you'd expect; it helps them steam and soften while the exposed edges crisp up.
03 -
  • If your onions are browning too quickly, drop the heat even lower and add a splash of water to slow the process—there's no shame in taking your time.
  • Don't skip the broil step at the end; those blistered, golden cheese spots are what make people stop mid-conversation to ask what they're eating.
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