French Onion Potatoes

Ingredients

• 10 small Yukon gold potatoes (sliced in half)
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp white pepper
• 2 yellow onions (thinly sliced)
• 2 shallots (thinly sliced)
• 1 tbsp balsamic vinegar
• Pinch of salt
• 1/4 tsp fresh nutmeg
• 1 tsp fresh thyme
• 2 tbsp butter
• 2 tbsp flour
• 3 cups beef broth
• 8 oz gruyere (grated)
• 4 oz parm (plus more for topping)
• Chives to taste

Directions

• Preheat a pan for 2 min on medium. Add a drizzle of olive oil, the onion and shallots.
• Let them caramelize at medium heat for 40 min, mixing often. Add water in 2 tbsp increments to deglaze.
• Add in your salt, nutmeg, thyme and balsamic. Let them go another 20-30 min or until deeply golden.
• Push the onions to the side, add in butter and melt. Add in flour, mix it together for 3 min. Add in the broth and let it thicken starting with 2 cups, adding the rest as needed.
• Cut the potatoes in a hasselback pattern.
• Mix the olive oil with a pinch of salt, onion powder, white pepper and garlic powder.
• Brush the oil on the potatoes.
• Add the onions to a baking dish, sprinkle half the cheese. Arrange the potatoes and sprinkle the rest of the cheese.
• Bake covered at 400F for 40 min, then uncovered for another 20-30 min at 425F.
• Add more parm, chives and black pepper, and that's it.

Hosting tip: the onions & broth mixture can be made up to 2 days ahead; arrange the potatoes and cheese and keep covered/refrigerated up to 12 hrs, then bake before serving. From Nadia Aidi on Instagram.