Pin It The smell of caramelized onions always pulls me into the kitchen, no matter what I am doing. One rainy Sunday, I had roasted potatoes leftover from dinner and a skillet of onions going dark and sweet on the stove. I layered them together with some Gruyère I had in the fridge, just to see what would happen. That accidental creation has become one of the most requested sides in my house ever since.
I made these for a dinner party last winter and watched them disappear in minutes. My friend who claims to hate onions went back for thirds. Something about the slow sweetness of caramelized onions paired with golden roasted potatoes just works on a primal level.
Ingredients
- 4 large Yukon Gold potatoes, scrubbed and sliced into inch rounds: Yukon Golds hold their shape but still get creamy inside, and their natural buttery flavor means you do not need to add much
- 2 tbsp olive oil: Coats the potatoes evenly and helps them develop that gorgeous golden crust in the oven
- ½ tsp kosher salt: Enhances the potato flavor and draws out moisture for better browning
- ¼ tsp black pepper: Adds a subtle warmth that balances the sweetness of the onions
- 2 large yellow onions, thinly sliced: Yellow onions have the perfect balance of sweetness and acidity for deep caramelization
- 2 tbsp unsalted butter: Richness that carries the onion flavor and helps them brown beautifully
- 1 tbsp olive oil: Prevents the butter from burning and keeps the onions cooking evenly
- ½ tsp sugar: Helps the onions caramelize faster and develop that deep mahogany color
- ¼ tsp salt: Draws moisture out of the onions so they concentrate in flavor as they cook down
- 1 tsp fresh thyme leaves or ½ tsp dried: Earthy and aromatic, thyme bridges the gap between the onions and cheese
- 1 cup 100 g Gruyère cheese, grated: Nutty, slightly sweet, and melts into the most gorgeous bubbly topping
- 2 tbsp fresh parsley, chopped: Brightens everything up and makes the dish look finished and inviting
Instructions
- Roast the potatoes:
- Toss the potato slices with olive oil, salt, and pepper until evenly coated, then spread them in a single layer on a parchment lined baking sheet. Roast at 425°F for 25 to 30 minutes, flipping halfway through, until they are golden on the edges and tender when pierced with a fork.
- Caramelize the onions:
- Heat the butter and olive oil in a large skillet over medium low heat, then add the sliced onions with a pinch of salt. Cook them slowly, stirring often, for about 10 minutes until softened, then sprinkle in the sugar and thyme and continue cooking for another 20 to 25 minutes until they are deep golden and jammy.
- Layer everything:
- Arrange the roasted potatoes in a shallow baking dish or ovenproof skillet, slightly overlapping the slices. Spread the caramelized onions evenly over the potatoes and sprinkle the Gruyère generously on top.
- Melt and brown:
- Bake at 425°F for 10 to 12 minutes until the cheese is melted and bubbling, then switch to broil for 2 to 3 minutes if you want those gorgeous browned spots on top.
- Finish and serve:
- Scatter fresh parsley over the dish and serve these hot while the cheese is still stretchy and the potatoes are creamy.
Pin It My grandmother used to say that anything with caramelized onions and melted cheese was worth the time it took to make it. She was right. This dish has become one of those things I make when I want to feed people something that feels like a hug.
Make It Your Own
Sometimes I toss in a splash of dry white wine or sherry during the last few minutes of caramelizing the onions. It deglazes the pan and adds a bright acidity that cuts through all that richness. Swiss or Emmental work beautifully if you cannot find Gruyère, or try Comté for an even funkier depth.
Serving Ideas
These potatoes shine alongside roast chicken or a seared steak, but they are substantial enough to be a vegetarian main with a crisp green salad. I have also served them as part of a brunch spread and watched people hover over the dish until it was gone.
Timing and Prep
You can caramelize the onions up to two days ahead and refrigerate them. The potatoes can be roasted earlier in the day and assembled at the last minute. This makes the actual serving time incredibly short, which is exactly what you want when you have guests.
- Use a mandoline if you have one for perfectly even potato slices
- Grate the cheese yourself instead of buying pre grated for better melting
- Let the dish rest for 5 minutes before serving so the cheese sets slightly
Pin It There is something so satisfying about a dish that takes familiar ingredients and transforms them into something that feels special. These potatoes are simple enough for a Tuesday but impressive enough for a dinner party.
Recipe FAQs
- → What potatoes work best for this dish?
Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape when roasted.
- → How do I caramelize onions properly?
Cook sliced onions slowly over medium-low heat with butter and olive oil, stirring often until deeply golden and sweet, which can take about 30 minutes.
- → Can I substitute Gruyère cheese?
Yes, Swiss or Emmental cheese can be used for a similar nutty, melty texture.
- → Is this dish gluten-free?
As prepared, it contains no gluten, but verify cheeses and packaged items for cross-contamination risks.
- → Can I add extra flavor to the onions?
Adding a splash of dry white wine or sherry toward the end of caramelizing enhances depth and complexity.
- → What temperature and time are recommended for roasting?
Roast potato slices at 425°F (220°C) for 25–30 minutes until tender and golden, then bake assembled dish another 10–12 minutes.