French Onion Potatoes

A quick and comforting dish of baby potatoes drenched in rich beef broth and topped with gooey Gruyère cheese, baked to perfection.

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Preheat your oven to 400°F (200°C).
In a large pot, bring water to a boil. Add baby potatoes and cook until fork-tender (12-15 minutes). Drain and set aside.
In a skillet, heat olive oil over medium heat. Add sliced onions and cook until golden brown and caramelized (about 15 minutes).
Add minced garlic to the skillet and cook for an additional minute until fragrant.
Pour in beef broth and bring to a gentle simmer.
In a baking dish, layer the boiled potatoes and pour the onion mixture over them.
Sprinkle shredded Gruyère cheese on top.
Bake for 20-25 minutes until cheese is melted and bubbly.
Season with salt and pepper to taste and garnish with fresh thyme before serving.

For a vegetarian version, substitute beef broth with vegetable broth and use a plant-based cheese.