# 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
→ Topping
11 - 1 cup (100 grams) grated Gruyère cheese
12 - 2 tablespoons fresh parsley, chopped (optional)
# How To Make It:
01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss potato slices with olive oil, kosher salt, and black pepper. Arrange them in a single layer on the prepared baking sheet.
03 - Roast potatoes for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
04 - While potatoes roast, melt butter with olive oil in a large skillet over medium-low heat. Add sliced onions and salt, cooking for about 10 minutes until softened. Stir in sugar and thyme, then cook 20 to 25 minutes more, stirring occasionally, until onions are deeply golden and caramelized. Lower heat if onions begin to brown too quickly.
05 - Remove roasted potatoes from oven and arrange them in a shallow ovenproof baking dish or skillet, slightly overlapping the slices.
06 - Spread caramelized onions evenly over potatoes, then sprinkle grated Gruyère cheese on top.
07 - Return dish to oven and bake for 10 to 12 minutes until the cheese melts and bubbles. Optionally broil 2 to 3 minutes for a golden finish.
08 - Sprinkle chopped fresh parsley over the top and serve hot.
