French Onion Potato Slices (Printer View)

Golden potato slices topped with caramelized onions and bubbling Gruyère cheese, capturing rich savory flavors.

# 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 thyme

→ Topping

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

# Method:

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 the slices in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until golden and tender.
03 - While potatoes roast, heat butter and olive oil in a large skillet over medium-low heat. Add onions and salt, cooking and stirring frequently until softened, about 10 minutes. Add sugar and thyme, cooking further for 20 to 25 minutes until deeply golden and caramelized, adjusting heat as necessary to prevent burning.
04 - Remove roasted potatoes from oven and transfer to a shallow baking dish or ovenproof skillet, layering slices slightly overlapping.
05 - Spread caramelized onions evenly over the potatoes, then top with grated Gruyère cheese.
06 - Return the dish to the oven and bake for 10 to 12 minutes until cheese is melted and bubbling. Optionally broil for 2 to 3 minutes to achieve extra browning.
07 - Garnish with chopped parsley before serving. Serve hot.

# Expert Advice:

01 -
  • The cheese gets gloriously bubbly while the potatoes stay creamy inside and crispy at the edges.
  • It tastes like French onion soup but feels like a sophisticated side dish, so no one expects how deeply satisfying it is.
  • You can prepare the onions while the potatoes roast, which means everything comes together in about an hour without constant supervision.
02 -
  • Don't flip the potatoes just once—give them a second turn about halfway through roasting so both sides get that crispy, golden exterior.
  • Low heat and patience with the onions changes everything; if they're browning too fast, turn down the heat without hesitation, because burnt onions taste bitter and there's no coming back from that.
  • The cheese needs to actually bubble—if you pull it out too early when it's just melted, you'll miss that moment when it gets all bubbly and gorgeously browned at the edges.
03 -
  • Slice your onions uniformly so they caramelize at the same rate—thin slices cook faster and more evenly than chunky ones.
  • If your cheese is cold from the fridge, let it sit on the counter for a few minutes before grating; cold cheese shreds more easily and doesn't clump together.
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