French Onion Potatoes Delight (Print Version)

Golden roasted potato slices topped with sweet caramelized onions and melted Gruyère cheese.

# Ingredient List:

→ Potatoes

01 - 4 large Yukon Gold potatoes, scrubbed and sliced into ½-inch (1.27 cm) rounds
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp black pepper

→ Caramelized Onions

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

→ Topping

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

# Steps:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss potato slices with olive oil, kosher salt, and black pepper in a large bowl. Arrange slices in a single layer on the baking sheet.
02 - Roast potato slices for 25 to 30 minutes, flipping them halfway through, until golden and tender.
03 - While potatoes roast, melt unsalted butter with olive oil in a large skillet over medium-low heat. Add sliced onions and salt, cooking while stirring often until softened, about 10 minutes. Sprinkle in sugar and thyme, then continue cooking, stirring occasionally, until deeply golden and caramelized, about 20 to 25 minutes. Adjust heat if onions brown too quickly.
04 - Remove roasted potatoes from oven and arrange them in a shallow ovenproof baking dish or skillet in slightly overlapping layers.
05 - Evenly spread the caramelized onions over the potatoes. Sprinkle grated Gruyère cheese on top.
06 - Return dish to oven and bake for 10 to 12 minutes until cheese is melted and bubbling. For extra browning, broil for 2 to 3 minutes if desired.
07 - Garnish with chopped fresh parsley if using. Serve hot.

# Helpful Hints:

01 -
  • The caramelized onions do the heavy lifting—no fancy technique needed, just patience and stirring.
  • Yukon Golds stay creamy inside while their edges turn crispy, creating the best texture contrast.
  • It tastes like you've been cooking all day, but you're done in just over an hour.
02 -
  • Don't rush the onions—low and slow is what transforms them from sharp and biting to sweet and mellow; high heat just browns them without caramelizing.
  • If your cheese isn't melting evenly, return the whole dish to a hotter oven shelf before broiling, as unmelted patches will ruin the experience.
03 -
  • Slice your onions thin and uniform so they caramelize evenly—a mandoline makes this foolproof and saves your fingers.
  • Let the potatoes cool just slightly before layering if your baking dish is particularly thin; thermal shock can sometimes cause cracks.
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