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French Onion Potatoes

French Onion Potatoes with crispy roasted baby potatoes layered with jammy caramelized onions and melted Gruyère. Finished with a quick bake so the cheese turns bubbly and golden.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes
Seasoning and fat
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp butter
Onions
  • 2 yellow onions
  • 1 tsp fresh thyme leaves
  • 0.25 cup beef broth
  • 1 tsp Worcestershire sauce
Cheese
  • 1.5 cup shredded Gruyere

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425F, then toss halved baby potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet until evenly coated.
  2. Roast in the oven for 30-35 minutes, until golden and crispy.
Caramelize the onions
  1. While the potatoes roast, cook the thinly sliced yellow onions in butter over medium-low heat for 25 minutes, stirring as needed, until deep golden and jammy.
  2. Stir in fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed.
Finish and bake
  1. Spoon the jammy caramelized onions over the roasted potatoes in the skillet.
  2. Top with shredded Gruyere, then bake for 8-10 minutes at 425F until the cheese is melted and bubbly.

Notes

For extra crisp potatoes, make sure the cast iron skillet is oven-safe and preheated with the oven, then toss the potatoes right before roasting. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 425F oven until hot and re-crisped. Freezing is not recommended because the potatoes and onions can soften and the cheese texture changes. For a lighter option, use a reduced-fat Gruyère or a smaller cheese portion while keeping the onion topping the same.