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French onion potatoes baked with caramelized onions cooked down into a savory gravy, layered beneath hasselback Yukon gold potatoes and finished with Gruyère and parmesan until deeply golden. Baked until tender with crisp edges and a well-browned cheese topping.
About The Taste
These are insanely good and honestly easy. They’re rich, cheesy, satisfying, and exactly the kind of thing I make when I want a potato side dish that feels special. The hasselback cut does all the work, trapping flavor in every slice. It looks next level without all that much effort.
The onions cook down into a deep, savory base that soaks into the potatoes as they bake. The centers stay soft and buttery while the edges crisp and brown. Gruyère melts into the slices and parmesan adds a salty finish on top. It eats rich, savory, and very much like French onion in potato form.
Table of Contents
Prep Your Ingredients
The Potatoes
Yukon Gold Potatoes | Cutting Board | Knife | Chopsticks (optional)
Wash and dry your potatoes. For the hasselback cut, cut each potato in half lengthwise and place it cut side down. Set chopsticks or similar guides along both long sides. Using a sharp knife, cut crosswise into ⅛-inch slices, stopping when the knife reaches the guides so the base remains intact. This keeps the potatoes connected so they open as they bake and the flavors meld into each cut.
Tip: If this is a style you find you love and end up doing it a lot, Sur La Table makes a hasselback potato prep set that has very good ratings.
The Onion Base
Yellow Onions | Shallots | Olive Oil | Salt | Nutmeg | Fresh Thyme | Balsamic Vinegar | Butter | Flour | Beef Broth
Thinly slice the onions and shallots. Grate the nutmeg and strip the thyme leaves. Measure the balsamic vinegar and beef broth so they are ready to add without stopping.
The Cheese Prep
Gruyere Cheese | Parmesan Cheese | Chives
Grate the gruyere and parmesan, then keep them refrigerated until assembly. You can chop the chives ahead and hold them at room temperature beforehand so they’re ready for topping.
The Prep-Ahead
The onion and broth mixture can be prepared up to 2 days in advance, cooled completely, and stored covered in the refrigerator. The entire dish can be assembled with the potatoes and cheese, covered tightly, and refrigerated for up to 12 hours. For the best texture and browning, bake just before serving.
Ingredient Swaps
- Gruyere: Swiss cheese is the easiest and most reliable swap here and melts smoothly without getting greasy. Comté also works if you can find it, but Swiss is the everyday option that still keeps the French onion vibe intact.
- Parmesan: Pecorino Romano can be used instead, but it’s noticeably sharper and saltier. I usually dial it back slightly so it doesn’t take over.
- Beef Broth: Chicken broth is totally fine and still lets the onion flavor lead, just a little lighter. Vegetable broth works in a pinch, but the overall flavor will be less rich.
- Fresh Thyme: Dried thyme works here without issue. Use less and let it soften into the onions so it doesn’t sit on top.
- Yukon Gold Potatoes: Small yellow or red potatoes both hold their shape well with the hasselback cut. I’d skip russets since they’re more likely to split and fall apart.
Similar Recipes
- Domino Potatoes: These are all about crisp edges and clean cuts. Thinly sliced potatoes bake up ultra golden and crunchy, then get finished with a bright, herby oil. Totally different mood, but very satisfying if you love a potato that’s clean, crispy, and dramatic.
- Cheesy Potato Gratin Stacks: These are beautiful. Layers of potatoes baked in roasted garlic cream are pressed, sliced into neat stacks, and baked again with cheese until deeply golden. They’re make-ahead friendly and feel especially luxe when you’re cooking for people.
The Perfect Pairings
A Milky Dirty Martini is how I’d start this menu. Cold, briny, and savory, it feels right alongside anything rich and oniony. It sets the tone without trying too hard.
Chicken Francese works well as the main here. The lemony, buttery sauce keeps the meal classic and balanced, and it doesn’t compete with what’s happening on the plate.
An Arugula Fennel Salad adds crunch and freshness. Peppery greens, shaved fennel, and lemon keep things from feeling too heavy.
Finish with Frozen Skyr for something cold, creamy, and lightly tangy. It’s a clean, refreshing way to end a savory-forward meal.
French Onion Potatoes FAQ
Yes. The onion and broth mixture can be made up to two days ahead and stored covered in the refrigerator. You can also fully assemble the dish with the potatoes and cheese, cover it tightly, and refrigerate up to 12 hours before baking.
Yukon golds are ideal because they hold their shape and stay creamy inside. Small yellow or red potatoes will also work, but russets tend to split and fall apart with the hasselback cut.
Using chopsticks or similar guides along both sides of the potato keeps the knife from cutting all the way through. It’s a simple trick and makes the process much more forgiving.
Yes. Swiss cheese melts smoothly and is the most accessible alternative to Gruyère. Pecorino Romano can replace parmesan, but it’s sharper and saltier, so use a lighter hand.
This usually means the dish was uncovered too early or the potatoes were especially large. Keeping the foil on for the initial bake helps the potatoes steam and soften before the top browns.
Chef Nadia’s Tips
The onion and broth mixture can be made a day or two ahead and kept covered in the fridge, which makes everything easier when it’s time to cook. You can also fully assemble the dish with the potatoes and cheese and refrigerate it up to 12 hours in advance. I always bake it right before serving so the potatoes stay tender and the top browns the way it should.
French Onion Potatoes
Equipment
- large skillet
- spatula
- chopsticks, optional
- baking sheet, 9 x 13
- pastry brush
- aluminum foil
Ingredients
Onion Base and Gravy
- 2 yellow onions, thinly sliced
- 2 shallots, thinly sliced
- 1 drizzle olive oil
- 1 pinch salt
- ¼ tsp nutmeg, freshly grated
- 1 tsp fresh thyme
- 1 tbsp balsamic vinegar
- 2 tbsp butter
- 2 tbsp flour
- 3 cups beef broth
Potatoes
- 10 small Yukon gold potatoes
- 3 tbsp olive oil
- ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper
- 1 pinch salt
- 8 oz gruyere, grated
- 4 oz parmesan, grated
Toppings
- parmesan, grated
- chives
- black pepper
Instructions
- Caramelize the Onions: Heat a large skillet over medium heat for about 2 minutes. Add a drizzle of olive oil, then add the onions and shallots. Caramelize for about 40 minutes, stir often and deglaze with 2 tbsp water as needed. Add the salt, nutmeg, thyme, and balsamic vinegar, then continue cooking for another 20 to 30 minutes until deeply golden.2 yellow onions, 2 shallots, 1 drizzle olive oil, 1 pinch salt, ¼ tsp nutmeg, 1 tsp fresh thyme, 1 tbsp balsamic vinegar
- Build the Onion Gravy: Push the onions to one side of the skillet. Add the butter to the empty side and let it melt. Sprinkle in the flour and stir into the butter for about 3 minutes. Gradually stir in 2 cups of beef broth, adding as much of the remaining broth as needed till you reach a thickened consistency. Remove from heat.2 tbsp butter, 2 tbsp flour, 3 cups beef broth
- Prepare the Potatoes: Using a sharp knife, cut each potato in a hasselback style. See notes for optional help on how to do this. In a small bowl, mix the olive oil, garlic powder, onion powder, white pepper, and a pinch of salt. Brush the mixture generously over and between the slices of the potatoes.3 tbsp olive oil, ½ tsp garlic powder, 1 tsp onion powder, 1 tsp white pepper, 1 pinch salt, 10 small Yukon gold potatoes
- Assemble: Preheat the oven to 400°F. Spread the onion gravy evenly in a baking sheet and sprinkle half of the cheeses on top. Arrange the potatoes, flat side down, in straight lines on top of the onion gravy and top with the remaining cheeses.8 oz gruyere, 4 oz parmesan
- Bake: Cover the dish tightly with foil and bake 40 minutes. Remove the foil, increase the oven temperature to 425°F, and bake for another 20 to 30 minutes until the potatoes are tender and the top is deeply golden.
- Finish and Serve: Top with more parmesan, chopped chives, and black pepper and that's it.parmesan, black pepper, chives
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
