French onion potato bake (Printable)

Roasted golden potatoes topped with caramelized onions and melted Gruyère cheese for a rich, savory dish.

# Components:

→ Potatoes

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

# Directions:

01 - Preheat the oven to 425°F. 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 baking sheet. Roast for 25 to 30 minutes, flipping once halfway through, until golden and tender.
03 - While potatoes roast, heat butter and 1 tablespoon olive oil in a large skillet over medium-low heat. Add sliced onions and kosher salt, cooking and stirring frequently for 25 to 30 minutes until deeply caramelized. Stir in thyme and balsamic vinegar, cooking for an additional 1 to 2 minutes, then remove from heat.
04 - Lower the oven temperature to 400°F.
05 - Lightly grease a baking dish and arrange roasted potato slices in slightly overlapping layers. Spoon the caramelized onions evenly over the potatoes. Sprinkle the Gruyère cheese and optional Parmesan cheese on top.
06 - Bake the assembled dish for 10 to 15 minutes until the cheese is melted and bubbling.
07 - Allow to cool slightly, garnish with chopped fresh parsley, and serve warm.

# Expert Advice:

01 -
  • Those caramelized onions taste like liquid gold, and somehow thirty minutes of patient stirring feels completely worth it.
  • Crispy roasted potatoes meet melted Gruyère in a way that satisfies both the craving for comfort and the desire to impress.
  • It's naturally vegetarian and gluten-free, which means you can make it for almost anyone without apologies.
02 -
  • The difference between caramelized onions and burned onions is patience and heat—keep your flame at medium-low and resist the urge to rush it by cranking up the temperature.
  • Don't skip flipping the potatoes halfway through roasting; it's the only way to get that even golden finish on both sides.
03 -
  • Use a mandoline or sharp knife to slice potatoes evenly so they cook at the same rate; uneven slices will leave you with both burnt edges and raw centers.
  • The moment you see onions starting to stick to the skillet's bottom, add a splash of water and scrape gently—this prevents burning while building a deeper caramel.
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