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–+ servings

French Onion Hasselback Potatoes

By: Nadia Aidi
|
Servings: 6 servings
Caramelized onions cooked down into a rich gravy with hasselback Yukon gold potatoes placed on top, then baked with Gruyère and parmesan until deeply golden. Savory and cheesy with classic French onion flavor.
Prep 20 minutes
Cook 2 hours
Total 2 hours 20 minutes
French onion hasselback potatoes baked in rich onion gravy with melted cheese and chives

Equipment

  • large skillet
  • spatula
  • cutting board
  • knife
  • 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

Notes

Hasselback Style: Cut a potato in half lengthwise and set it cut side down. Place chopsticks or a similarly sized object along both long sides of the potato to use as guides. Using a sharp knife, cut crosswise into ⅛-inch slices, stopping when the knife reaches the guides so the base remains intact. Repeat on each potato.

Nutrition

Calories: 588kcal, Carbohydrates: 59g, Protein: 24g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 1066mg, Potassium: 1401mg, Fiber: 7g, Sugar: 5g, Vitamin A: 666IU, Vitamin C: 60mg, Calcium: 550mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info