French Onion Potato Bake (Printable)

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

# What You Need:

→ Potatoes

01 - 4 large Yukon Gold potatoes, scrubbed and sliced into 1/2-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

→ Caramelized Onions

05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon salt
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

→ Topping

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

# How To Make It:

01 - Preheat the oven to 425°F. 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 to 30 minutes, flipping halfway through, until golden and tender.
03 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt, cooking and stirring frequently for about 10 minutes until softened. Sprinkle sugar and thyme over the onions, continuing to cook and stir occasionally until deeply golden and caramelized, approximately 20 to 25 minutes. Adjust heat as needed to prevent burning.
04 - Remove potatoes from the oven and arrange them in a shallow ovenproof baking dish or skillet, slightly overlapping the slices.
05 - Spread caramelized onions evenly over the potatoes and sprinkle grated Gruyère cheese on top.
06 - Return the assembled dish to the oven and bake for 10 to 12 minutes until the cheese is melted and bubbling. Optionally, broil for 2 to 3 minutes to achieve additional browning.
07 - Garnish with chopped fresh parsley and serve immediately while hot.

# Expert Hints:

01 -
  • It captures all the soul of French onion soup without requiring you to tend a pot of broth.
  • The contrast between crispy-edged potatoes and melting cheese creates a texture you keep chasing with your fork.
  • It's impressive enough to serve guests but honestly requires just patient onion caramelization and assembly.
02 -
  • Don't skip flipping the potatoes halfway through roasting, or one side stays pale while the other burns.
  • Caramelized onions demand low heat and time; high heat just dries them out instead of sweetening them.
  • If your cheese looks pale after the initial bake, that broil step isn't optional—it's what transforms them from melted to genuinely bubbling and golden.
03 -
  • Scrub your potatoes well but don't peel them; the thin skin holds everything together and adds texture.
  • If your onions are browning too fast during caramelization, lower the heat immediately and add a splash of water to slow things down.
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