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sheet pan French onion baked potatoes
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Sheet Pan French Onion Baked Potatoes (With Gruyère-Herb Crunch)

All the flavor, zero fuss: These Sheet Pan French Onion Baked Potatoes give you cheesy, caramelized goodness with almost no effort
Course Appetizer, Dinner, Side Dish
Cuisine American, French
Diet Low Lactose, Vegetarian
Keyword baked, cheesy, comfort food, vegetable
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 461kcal

Equipment

  • Large sheet pan
  • Parchment paper or foil
  • Sharp knife
  • mixing bowl
  • Small bowl (for topping)
  • Oven mitts

Ingredients

Potatoes

  • 4 medium russet potatoes scrubbed and halved lengthwise
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

French Onion Topping

  • 3 large yellow onions thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon balsamic vinegar
  • ½ cup beef broth or vegetable broth

Gruyère–Herb Crunch

  • ¾ cup shredded Gruyère or Swiss cheese
  • ¼ cup panko breadcrumbs
  • 1 tablespoon butter melted
  • 1 tablespoon fresh parsley finely chopped
  • Pinch of black pepper

Instructions

  • Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.

Prep the potatoes:

  • Toss potato halves with olive oil, salt, pepper, garlic powder, and onion powder. Arrange cut-side down on the sheet pan.
  • Bake for 25 minutes.

Add the onions:

  • Remove pan from oven and push potatoes to one side. Add sliced onions to the empty side. Dot with butter, drizzle with olive oil, sprinkle with salt and thyme, and gently toss.

Roast together:

  • Return pan to the oven for 20–25 minutes, stirring onions halfway, until onions are golden and soft and potatoes are crisp.

Deglaze & deepen flavor:

  • Pour broth and balsamic vinegar over the onions, stirring to coat. Roast an additional 8–10 minutes until onions are glossy, reduced, and jammy.

Make the crunch topping:

  • In a small bowl, mix Gruyère, panko, melted butter, parsley, and black pepper.

Assemble:

  • Flip potatoes cut-side up. Spoon caramelized onions generously over each half. Top with the Gruyère-herb mixture.

Final melt & crisp:

  • Return to oven for 8–12 minutes, until cheese is melted and the topping is golden and crisp.
  • Serve hot, garnished with extra thyme or parsley if desired.

Nutrition

Calories: 461kcal | Carbohydrates: 51g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 29mg | Sodium: 1220mg | Potassium: 1103mg | Fiber: 5g | Sugar: 6g | Vitamin A: 396IU | Vitamin C: 21mg | Calcium: 333mg | Iron: 3mg