French Onion Roasted Potatoes combine oven-roasted red potatoes with a rich and flavorful French onion sauce, topped with lots of cheese! It may be my new favorite way to eat potatoes! Seriously, these were devoured in no time at all! If you love caramelized onions, I also have French Onion and Browned Butter Pasta you will love!

Sheet pan of French Onion Roasted Potatoes from Overhead.

Ingredients & Substitutions

Potatoes: I used red potatoes, keeping the skins on. They are a waxy variety that holds their shape well after being cooked. To roast them, you will need extra virgin olive oil, salt, and pepper. For your convenience, you can also roast the potatoes in an air fryer. If using other potatoes like Yukon gold or russet, the texture may be a bit different.

Onions: Yellow onions are the top choice when it comes to caramelizing onions due to their flavor profile and sweetness. You could also experiment with other onion varieties like sweet onions (such as Vidalia or Walla Walla) or red onions.

Steps for Caramelizing Onions and then Adding to Blender to Make French Onion Roasted Potatoes.

Heavy Cream: Heavy cream, or heavy whipping cream, makes the sauce creamy and velvety. For a lighter substitute, you could use half-and-half or whole milk. However, using substitutes may slightly alter the taste and texture of the sauce.

Parmesan Cheese: A whole cup of parmesan cheese is added to the tops of the roasted potatoes with Gruyere cheese. Grate your own cheese for the best results.

Gruyere Cheese: Gruyere cheese has a nutty flavor that you will love! If you can’t find Gruyere, you can use a French Comte cheese. Regular old Swiss cheese you find in masses at the grocery store may be substituted, but beware! The texture is different, and it may not give you that taste that stands out from the crowd.

Adding Caramelized Onion Sauce to Roasted Potatoes and Then Topping with Shredded Cheese.

Make Ahead Caramelized Onions

Since caramelizing onions can take a while, you can certainly get those made ahead of time. After they have been made, first, let them cool completely. Next, store them in an airtight container in the refrigerator. They will last up to 3-4 days. When ready to finish the sauce, reheat the onions in a saucepan and continue with the recipe.

Spatula Picking up French Onion Roasted Potatoes from Sheetpan.

Can I Make The Sauce Without A Food Processor?

If you do not have a food processor, you could mix the onion mixture with a blender or an immersion blender. It is important that the caramelized onions, melted butter, and heavy cream are emulsified and thoroughly blended.

Plate of French Onion Roasted Potatoes from Overhead.

How To Store French Onion Roasted Potatoes

If you have leftover French onion roasted potatoes (which I highly doubt you will), first, let them cool completely. Then, store the potatoes in an airtight container in the refrigerator. They will last up to 2-3 days. Reheat them in the oven or microwave oven.

Sheet pan of French Onion Roasted Potatoes from Overhead.
No ratings yet

French Onion Roasted Potatoes

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
French Onion Roasted Potatoes combine oven-roasted red potatoes with a rich and flavorful French onion sauce, topped with cheese! It may be my new favorite way to eat potatoes! Seriously, these were devoured in no time at all!



  • 3 pounds red potatoes, cubed into ½-inch pieces (about 6-7 cups)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper

French Onion Sauce

  • ½ cup (1 stick / 113 g) unsalted butter, divided
  • 2 large yellow onions, thinly sliced into half-moon shapes
  • ½ cup (119 g) heavy whipping cream
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper


  • 1 cup (100 g) parmesan cheese, grated
  • 1 cup (113 g) Gruyere cheese, shredded
  • parsley, chopped for garnish



  • Preheat oven to 425°F.* Line a sheet pan with parchment paper. Spray with nonstick cooking spray.
  • In a large bowl combine potatoes, oil, salt, and pepper. Toss to coat completely.
  • Place potatoes onto the lined baking sheet in a single layer. Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes.
  • While the potatoes are baking, begin to prepare the French Onion sauce.

French Onion Sauce

  • In a large non-stick pan over medium-high heat, melt ¼ cup of butter.
  • Once the butter has melted, add the onions and sauté them for 25-30 minutes, stirring occasionally, until they are very tender and caramelized to a rich golden brown color.
  • In the last few minutes of cooking the onions, add the remaining ¼ cup butter, heavy cream, salt, and pepper.
  • Once melted and warm, carefully transfer the mixture to the bowl of a food processor. Blend until combined.
  • Evenly drizzle (or spoon) the French onion sauce over the roasted potatoes. Top with parmesan and Gruyere cheese.
  • Increase the oven temperature to broil. Place the potatoes back into the oven until the cheese is melted (about 3 minutes).
  • Serve topped with parsley for garnish.



*Air Fryer Roasted Potatoes
  1. Prepare the potatoes as instructed. 
  2. Place the potatoes into the basket of your air fryer in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
  3. Air Fry at 380°F for 20-25 minutes, or until evenly crisped, flipping halfway through.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


Wow! These are sinfully good. The potatoes are still crispy, but covered in a flavor-packed onion sauce, and topped with gooey cheese. These literally flew off the pan!


I could not get enough of these cheesy potatoes! We have been testing all things French onion this week, and this is my favorite!!! It may actually get me to caramelize some onions at home for this recipe!


I LOVED these, I could not stop eating them. This would be a perfect side dish with any meal! So cheesy and flavorful!


Overall, I enjoy the potatoes and the French onion sauce together! It is creamy, savory, and a bit sweet. I love parmesan, but I don't really like the Gruyere in this since it is a bit strong and nutty for me!


This is so so delicious. I couldn't stop eating it and can't wait to make it for my family. Flavourful, cheesy and yummy!

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating