French Onion Potato Layers (View Print Version)

Tender roasted potatoes topped with sweet caramelized onions and bubbling Gruyère cheese, perfect for an elegant side.

# What You'll Need:

→ Potatoes

01 - 3.3 lbs 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 oz Gruyère cheese, grated
12 - 1 oz Parmesan cheese, grated (optional)
13 - 2 tablespoons chopped fresh parsley for garnish

# Method:

01 - Set oven to 425°F 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 prepared sheet and roast for 25 to 30 minutes, flipping once halfway, until golden and tender.
03 - While potatoes roast, melt butter with olive oil in a large skillet over medium-low heat. Add sliced onions and salt, stirring frequently for 25 to 30 minutes until deeply caramelized. Stir in thyme and balsamic vinegar and cook 1 to 2 minutes more before removing from heat.
04 - Reduce oven heat to 400°F.
05 - In a lightly greased baking dish, arrange roasted potato slices in a slightly overlapping single layer. Evenly spoon caramelized onions over the potatoes, then sprinkle grated Gruyère and Parmesan (if used) on top.
06 - Bake assembled dish for 10 to 15 minutes until cheese melts and bubbles.
07 - Allow to cool briefly. Garnish with chopped parsley and serve warm.

# Expert Advice:

01 -
  • It tastes like French onion soup without the hour-long simmer and endless stirring.
  • The roasted potatoes stay crispy on the edges while soaking up all that sweet onion flavor.
  • Your kitchen will smell absolutely incredible, and the bubbling cheese top is pure theater.
02 -
  • Caramelizing onions is not optional hurrying—low and slow is the only way they develop that honeyed flavor.
  • Don't skip the parchment paper; potatoes stick stubbornly without it, and that's a cleanup you'll regret.
03 -
  • Use a mandoline for consistent potato slices, but wrap your fingers in a kitchen towel—your fingertips are not knives.
  • The difference between good caramelized onions and great ones is patience and the occasional stir; set a timer and don't wander far.
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