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French Onion Potatoes

French onion potatoes with roasted, crispy baby potatoes topped with deep golden jammy onions and bubbling melted Gruyere. Oven-roasted in an oven-safe skillet, then finished with a short bake for melty cheese.
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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: 410
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
  • 1 tsp fresh thyme leaves
  • 0.25 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1.5 cups shredded Gruyere

Equipment

  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat the oven to 425F, then toss the baby potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet for even coating.
  2. Roast at 425F for 30-35 minutes, until the potatoes are golden and crispy, then leave them in the skillet for the next step.
Make jammy French onion topping
  1. In the same skillet, cook the yellow onions with butter over medium-low heat for 25 minutes until deep golden and jammy, stirring occasionally.
  2. Stir in fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed and the onions look glossy.
Assemble and melt the cheese
  1. Spoon the jammy onions over the roasted potatoes, spreading them evenly so the topping covers the surface.
  2. Bake at 425F for 8-10 minutes, until the Gruyere is melted and bubbling, then serve right away.

Notes

For best browning, keep the potato pieces cut-side down in the skillet during roasting and avoid stirring the first 15 minutes. Store leftovers in the refrigerator up to 3 days; reheat in a 400F oven until hot and lightly re-browned. Freeze is not recommended because the potatoes can soften after thawing. For a lighter option, swap half the Gruyere for part-skim Swiss while keeping the same bake time.