French onion potato layers (Print)

Golden roasted potatoes layered with deeply caramelized onions and melted Gruyère cheese.

# What you'll need:

→ 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

→ Topping

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

# How To Make It:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss potato rounds with olive oil, salt, and pepper in a large bowl. Arrange in a single layer on the prepared sheet and roast for 25 to 30 minutes, flipping halfway until golden and tender.
03 - While potatoes roast, melt butter with olive oil over medium-low heat in a large skillet. Add onions and salt, cook stirring often for 10 minutes until softened. Add sugar and thyme then continue cooking, stirring occasionally, until deeply caramelized, about 20 to 25 minutes more. Lower heat to prevent burning if needed.
04 - Remove roasted potatoes and place them slightly overlapping in a shallow baking dish or ovenproof skillet.
05 - Spread caramelized onions evenly over the potatoes and sprinkle grated Gruyère on top.
06 - Return dish to oven and bake for 10 to 12 minutes until cheese melts and bubbles. Optionally broil for 2 to 3 minutes to achieve a browned crust.
07 - Finish by scattering chopped fresh parsley over the top. Serve warm.

# Expert Tips:

01 -
  • The caramelized onions taste like you spent all day cooking, but the whole thing comes together in just over an hour.
  • It tastes like French onion soup but you can actually eat it without needing a spoon and a bib.
  • That moment when the cheese bubbles and browns is pure kitchen theater.
02 -
  • Don't skip the flipping step with the potatoes—they need even heat on both sides to brown properly and cook through.
  • The onions need low heat and patience; high heat will just char them and make them bitter instead of sweet.
  • If your Gruyère seems expensive, remember that a little goes a long way and the flavor is worth it.
03 -
  • Make the caramelized onions up to two days ahead and store them in the fridge; assemble and bake the day you want to serve.
  • For extra browning and crispiness, use a cast iron skillet or heavy ovenproof baking dish that can go from stovetop to oven to broiler.
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