Can I make French Onion Melting Potatoes ahead of time?

It is best to roast them right before serving to maintain that crispy bottom and creamy interior. However, you can chop the vegetables and caramelize the alliums several hours in advance before assembling.

What are the best tubers to use for this recipe?

Yukon Golds and Russets work best because their starch content helps create that signature melting texture on the inside while browning beautifully on the bottom of the French Onion Melting Potatoes.

How do I prevent the bottom from burning?

Keep an eye on the liquid level during the first half of the roasting time. If the broth evaporates too quickly before the center is tender, add a small splash of hot water to the pan while baking French Onion Melting Potatoes.

French Onion Melting Potatoes: 6 Easy Steps

Ingredients

Scale

4 large Russet or Yukon Gold potatoes, peeled and sliced 1 inch thick
2 large sweet yellow onions, thinly sliced
2 cups vegetable or beef-style savory broth
3 tablespoons melted butter or oil
1.5 cups grated Swiss or Gruyere cheese
1 tablespoon fresh thyme leaves
Salt to taste
Cracked black pepper to taste

Instructions

Step 1: Prep and Slice – Wash four large starchy tubers thoroughly, peel them if desired, and slice them crosswise into thick, uniform rounds about one inch thick.
Step 2: Caramelize the Alliums – Slice two large sweet yellow onions thinly and cook them slowly in a skillet with a little oil over medium-low heat until they turn deep golden brown.
Step 3: Arrange in the Baking Dish – Lay the thick potato rounds in a single layer inside a large, rimmed baking sheet or heavy roasting pan and scatter the caramelized onions over them.
Step 4: Pour the Broth and Roast – Pour seasoned vegetable broth and melted butter around the base of the tubers, then bake at a high temperature until the liquid absorbs and potatoes are golden brown.
Step 5: Add the Cheese Crown – Remove the pan from the oven once the vegetables are tender, and scatter a generous layer of grated Swiss or Gruyere cheese directly over the top.
Step 6: Broil Until Bubbly – Return the pan to the oven under the broiler for a few minutes until the cheese turns bubbling, golden, and slightly crisp at the edges before serving.

Notes

It is best to roast them right before serving to maintain that crispy bottom and creamy interior. Keep an eye on the liquid level during roasting.

Author: Mike
Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasted
Cuisine: French-American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 44 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 45 mg

Keywords: potatoes, french onion, side dish, roasted, comfort food