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French Onion Melting Potatoes

Thick roasted potato rounds soak up onion broth and finish under a blanket of Gruyère.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes cut into 1-inch rounds
  • 2 large yellow onions thinly sliced
  • 3 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 3/4 cup low-sodium vegetable broth
  • 1 tsp fresh thyme leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup shredded Gruyère cheese
  • 1 tsp Worcestershire sauce optional

Equipment

  • Large ovenproof skillet (for browning and roasting)
  • Spatula (for turning potatoes)
  • Sharp knife and cutting board (for slicing)

Method
 

  1. Step 1: Heat oven to 425°F (220°C). Pat the potato rounds dry and season with salt and pepper.
  2. Step 2: Melt 1 tablespoon butter with olive oil in an ovenproof skillet; brown potatoes 4 minutes per side, then transfer to a plate.
  3. Step 3: Add remaining butter and onions to the skillet; cook over medium-low heat for 18–22 minutes until deep golden.
  4. Step 4: Stir in thyme, broth, and optional Worcestershire; nestle the potatoes into the onion mixture in one layer.
  5. Step 5: Roast uncovered 20–25 minutes until potatoes are fork-tender and broth is mostly absorbed.
  6. Step 6: Sprinkle with Gruyère and broil briefly, watching closely, until melted and lightly browned.
  7. Tip: Cut even, thick rounds for creamy centers.

Notes

Give onions time to caramelize rather than rushing over high heat. Use an oven-safe skillet and keep an eye on the broiler.