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French Onion Potatoes

French onion potatoes with crispy roasted baby potatoes, then baked under jammy caramelized onions and bubbling Gruyère. Oven-roasted in a skillet for crisp edges and melty, savory layers.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

French Onion Potatoes
  • 2 lb baby potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp butter
  • 2 yellow onions thinly sliced
  • 1 tsp fresh thyme leaves
  • 0.25 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1.5 cup shredded Gruyere

Equipment

  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat oven to 425F, then toss baby potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet.
  2. Roast for 30-35 minutes until golden and crispy, keeping the skillet in the oven for even browning.
Make the jammy onions
  1. Melt butter in the skillet over medium-low heat and cook yellow onions for 25 minutes until deep golden and jammy.
  2. Stir in fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed and the onions look glossy.
Bake with Gruyere
  1. Spoon the jammy onions over the roasted potatoes, spreading them into an even layer.
  2. Top with shredded Gruyere, then bake for 8-10 minutes until the cheese is melted and bubbly, with golden spots along the edges.

Notes

For best texture, roast until the potatoes are truly golden before adding onions and cheese—this helps them stay crisp at the edges. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a hot oven or skillet to re-crisp. Freezing is not recommended because the potatoes soften after thawing. If you need a lower-fat option, use reduced-fat Gruyère and cut the butter to 2 tbsp.