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French Onion Potatoes

French onion potatoes with roasted baby potatoes topped with jammy caramelized onions and bubbling melted Gruyere. Oven-roasted until crisp, then baked again until the cheese melts and browns.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes Halved.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
French onion topping
  • 3 tbsp butter
  • 2 yellow onions Thinly sliced.
  • 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

Method
 

Roast the potatoes
  1. Preheat oven to 425F. Toss baby potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet.
  2. Roast at 425F for 30-35 minutes until golden and crispy, turning once if needed for even browning.
Cook the French onion topping
  1. Meanwhile, cook yellow onions in butter over medium-low heat for 25 minutes until deep golden and jammy, stirring occasionally to prevent scorching.
  2. Stir fresh thyme leaves, beef broth, and Worcestershire sauce into the onions, then simmer until the liquid is absorbed and the onions look glossy.
Bake and serve
  1. Spoon the jammy onions over the roasted potatoes, spreading to cover most surfaces.
  2. Bake at 425F for 8-10 minutes until the Gruyere is melted and bubbly, with lightly browned spots.

Notes

For maximum crisp edges, keep the skillet hot as you roast and avoid crowding the potatoes. Store leftovers in the fridge up to 3 days; rewarm in a 400F oven until hot and edges re-crisp. Freezing is not recommended because the onions soften when thawed. For a lower-fat option, use reduced-fat Gruyere and swap half the butter for olive oil.