Description
Ingredients
1 1/2 lbs baby potatoes, halved
– 1 tbsp olive oil
– Salt and pepper to taste
– 1 large onion, thinly sliced
– 2 tbsp unsalted butter
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 cup shredded Gruyère or mozzarella cheese
– Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large pot, add the halved potatoes and cover with water. Bring to a boil and cook until just tender, about 10 minutes. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the sliced onion and cook until caramelized, about 15-20 minutes, stirring occasionally. Add a splash of water if needed to prevent burning.
4. Add butter to the onions, allowing it to melt, then stir in the beef broth and Worcestershire sauce. Simmer for 5 minutes until the mixture thickens slightly.
5. In a greased baking dish, spread the potatoes evenly, then pour the onion mixture over them. Stir gently to coat the potatoes.
6. Sprinkle shredded Gruyère or mozzarella cheese evenly over the top.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden.
8. Garnish with chopped parsley and serve hot.
Notes
### Cooking Tip: For deeper flavor, caramelize the onions slowly on low heat to bring out their natural sweetness.