French-Onion Melting Potatoes
French-Onion Melting Potatoes
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes, small, round, cut into 1/2-inch thick rounds
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup unsalted butter, melted
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup water
- 1 tablespoon sherry vinegar
For the Broth & Assembly
- 1 1/2 cups beef broth
- 4 garlic, cloves, minced
- 2 tablespoons unsalted butter, cut into small cubes
- 1 1/2 cups Gruyere cheese, shredded
- 1 tablespoon fresh thyme, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, combine the sliced Yukon Gold potatoes with dried thyme, kosher salt, black pepper, and melted butter. Toss until the potatoes are evenly coated.
⏱️ 10 min•🌡️ 400
- 2
Arrange the seasoned potato rounds in a single layer in a 9x13 inch baking dish. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and slightly tender.
⏱️ 25 min•🌡️ 400
- 3
While the potatoes are roasting, prepare the caramelized onions. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the thinly sliced yellow onions and 1/4 cup of water. Cover the skillet and steam the onions for 10 minutes to soften them.
⏱️ 10 min
- 4
Remove the lid from the skillet. Reduce the heat to medium-low and continue to cook the onions, stirring occasionally, for 25-30 minutes until they are deeply caramelized and sweet. Stir in the sherry vinegar and cook for 1 more minute, then remove from heat.
⏱️ 30 min
- 5
In a liquid measuring cup, combine the beef broth and minced garlic. Once the potatoes are roasted, pour this mixture evenly over them in the baking dish. Scatter the small cubes of unsalted butter among the potatoes.
⏱️ 5 min
- 6
Top each potato round with a spoonful of the caramelized onions. Generously sprinkle the shredded Gruyere cheese over the onions and potatoes.
⏱️ 5 min - 7
Return the baking dish to the oven. Change the oven setting to broil (high). Broil for 3-5 minutes, watching carefully, until the cheese is hot, bubbly, melted, and has a slightly crispy, golden-brown crust.
⏱️ 5 min - 8
Remove from the oven and let rest for a few minutes. Serve hot, garnished with fresh chopped thyme and a drizzle of the rich pan sauce from the baking dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
French-Onion Melting Potatoes
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes, small, round, cut into 1/2-inch thick rounds
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup unsalted butter, melted
For the Caramelized Onions
- 2 yellow onions, large, thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup water
- 1 tablespoon sherry vinegar
For the Broth & Assembly
- 1 1/2 cups beef broth
- 4 garlic, cloves, minced
- 2 tablespoons unsalted butter, cut into small cubes
- 1 1/2 cups Gruyere cheese, shredded
- 1 tablespoon fresh thyme, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, combine the sliced Yukon Gold potatoes with dried thyme, kosher salt, black pepper, and melted butter. Toss until the potatoes are evenly coated.
⏱️ 10 min•🌡️ 400 - 2
Arrange the seasoned potato rounds in a single layer in a 9x13 inch baking dish. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and slightly tender.
⏱️ 25 min•🌡️ 400 - 3
While the potatoes are roasting, prepare the caramelized onions. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the thinly sliced yellow onions and 1/4 cup of water. Cover the skillet and steam the onions for 10 minutes to soften them.
⏱️ 10 min - 4
Remove the lid from the skillet. Reduce the heat to medium-low and continue to cook the onions, stirring occasionally, for 25-30 minutes until they are deeply caramelized and sweet. Stir in the sherry vinegar and cook for 1 more minute, then remove from heat.
⏱️ 30 min - 5
In a liquid measuring cup, combine the beef broth and minced garlic. Once the potatoes are roasted, pour this mixture evenly over them in the baking dish. Scatter the small cubes of unsalted butter among the potatoes.
⏱️ 5 min - 6
Top each potato round with a spoonful of the caramelized onions. Generously sprinkle the shredded Gruyere cheese over the onions and potatoes.
⏱️ 5 min - 7
Return the baking dish to the oven. Change the oven setting to broil (high). Broil for 3-5 minutes, watching carefully, until the cheese is hot, bubbly, melted, and has a slightly crispy, golden-brown crust.
⏱️ 5 min - 8
Remove from the oven and let rest for a few minutes. Serve hot, garnished with fresh chopped thyme and a drizzle of the rich pan sauce from the baking dish.
⏱️ 5 min