Description
Savory-sweet roasted potatoes glazed with caramelized onions and melted cheese, perfect for a comforting side dish.
Ingredients
Scale
- 900 g (2 lb) Yukon Gold or new potatoes, cut into 2–3 cm (1-inch) pieces
- 450 g (3 large) yellow onions, thinly sliced
- 30 g (2 tbsp) unsalted butter
- 15 ml (1 tbsp) neutral oil
- 5 g (1 tsp) granulated sugar (optional)
- 30 ml (2 tbsp) dry sherry or dry white wine
- 120 ml (1/2 cup) beef or vegetable broth
- 100 g (1 cup) Gruyère or Swiss cheese, grated
- 2 tsp fresh thyme leaves
- 8 g (1 1/2 tsp) Diamond Crystal kosher salt
- 1/2 tsp freshly ground black pepper
- 30 g (1/3 cup) breadcrumbs (optional)
Instructions
- Parboil the potatoes in salted water for 8–10 minutes until tender with slight resistance. Drain and let steam-dry for 2 minutes.
- Heat butter and oil in a skillet, add onions and sugar, and cook until deep golden brown and soft (about 25–30 minutes).
- Stir in broth, thyme, salt, and pepper into onions and simmer for 2 minutes.
- Preheat oven to 220°C (425°F). Toss potatoes with the onion mixture and spread on a baking sheet.
- Roast for 20–25 minutes, tossing halfway. Top with cheese and return to oven for 3–5 minutes until melted.
Notes
For extra crispiness, spread potatoes in a single layer and avoid overcrowding the pan. You can parboil and prepare onions ahead of time to save effort during cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg