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French Onion Potatoes

French onion potatoes with jammy caramelized onions and melted Gruyère baked over golden, crispy baby potatoes. Roasted in a skillet then finished until the cheese bubbles and turns lightly blistered.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the best texture, cut potatoes in uniform halves so they crisp evenly; if your onions look dry before they turn jammy, add a splash more broth. Store leftovers covered in the fridge for up to 3 days; reheat in a 375°F oven until hot and the cheese re-melts. Freezing isn’t recommended because the potatoes can turn mealy after thawing. If you want a lighter option, use reduced-fat Gruyère—choose one that melts well for similar bubbling.