French Onion Domino Potatoes

published Jan 19, 2022
French Onion Domino Potatoes Recipe

These potatoes turn into a tart-like flatbread, so this dish is equally delicious served as an appetizer as it is served next to charred steak or tender roast chicken.

Serves4 to 6

Prep20 minutes

Cook1 hour

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Credit: Kelli Foster

Potatoes are perennially popular, but in the recent past we’ve noticed spud recipes of all kinds — smashed and spicy, baked in muffins tins, stacked into a million crispy layers and posted all over TikTok, and even roasted canned potatoes — are having a real moment. Maybe it’s a need for comforting carbs, or the crowd-pleasing nature of these tasty tubers, or that you can find them at any grocery store. But whatever the reason, we’re here for it.

With all of this tastiness in mind, we humbly offer up French onion domino potatoes. The domino part of the equation can be traced back to 2009, when Argentinian chef Francis Mallmann included a recipe for Potato Dominoes in his cookbook, Seven Fires. In that recipe, he cuts potatoes into bricks, cuts the bricks into thin slices, fans out small piles of the slices like shingled dominoes, brushes the stacks with clarified butter, then bakes the spud slices until they’re crispy on the edges and tender and creamy in the middle. They’re incredibly simple, extraordinarily delicious, and, as it turn out, the perfect base for piling on more goodness.

In this take on domino potatoes, the crunchy-edged potatoes are topped with caramelized onions spiked with sherry and sharp Gruyère cheese, which is melted over the onions like a blanket of snow. This leaves you with a delicious flatbread-style tart that is crackly, chewy, savory, and slightly sweet all at the same time. Domino potatoes all dressed up for 2022!

The recipe comes together very quickly once the onions are caramelized, so feel free to make the onions a day in advance and store them in the fridge until you are ready to use them. Otherwise, throw the potatoes in the oven and pull a stool up to the stove to get caramelizing. If you can’t find Gruyère cheese, feel free to use Emmentaler or just plain ol’ Swiss cheese. If it’s tasty and melty, it’ll do the trick.

Credit: Kelli Foster

Since these potatoes turn into a tart-like flatbread (think: tarte flambée without the bacon), you have many options for serving them: Cut them into small pieces for an appetizer, slice into larger pieces and add a salad for a light lunch, or plate them up as a decadent side for a seared steak or tender roast chicken. And if you have any leftovers, heat them up and top with a sunny-side-up egg.

French Onion Domino Potatoes Recipe

These potatoes turn into a tart-like flatbread, so this dish is equally delicious served as an appetizer as it is served next to charred steak or tender roast chicken.

Prep time 20 minutes

Cook time 1 hour

Serves 4 to 6

Nutritional Info


  • 2 pounds

    medium russet potatoes (about 4)

  • 5 tablespoons

    olive oil or clarified butter, divided

  • 1 1/4 teaspoons

    kosher salt, divided

  • 2

    medium yellow onions (about 1 1/2 pounds total)

  • 1 cup

    shredded Gruyère cheese (about 4 ounces)

  • 1/4 cup

    dry sherry

  • 1 tablespoon

    unsalted butter


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

  2. Trim the ends from 2 pounds medium russet potatoes. Trim all 4 long sides of each potato so that each potato is shaped like a brick without any skin. Using a mandoline, cut the potatoes lengthwise into 1/6-inch-thick slices, being careful as you glide the potato across the blade, not only of your fingers but also applying enough pressure to ensure an even slice.

  3. Place the potato slices in a large bowl. Drizzle with 3 tablespoons of the olive oil or clarified butter and season with 1/2 teaspoon of the kosher salt. Toss well to coat the slices evenly with the oil and salt.

  4. Position the baking sheet with a longer side closer to you. Arrange the potato slices across the baking sheet in 3 rows: For each row, shingle 1/3 of the slices (15 to 18), overlapping each slice by 1/2-inch. Drizzle the potatoes with any remaining olive oil left in the bowl.

  5. Bake until the potatoes are golden-brown with crispy edges and knife tender, about 40 minutes. Meanwhile, cook the onions.

  6. Halve 2 medium yellow onions and thinly slice with the grain (about 6 cups). Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat until shimmering. Add the onions and remaining 3/4 teaspoon kosher salt and cook, stirring often, until the onions are beginning to soften, about 9 minutes.

  7. Reduce the heat to low and continue cooking, stirring often, until the onions are deep golden-brown, 30 to 35 minutes more. Meanwhile, grate 4 ounces Gruyère cheese on the large holes of a box grater if needed (1 cup).

  8. Add 1/4 cup dry sherry and 1 tablespoon unsalted butter to the onions. Cook, stirring frequently, until the mixture is the consistency of marmalade, about 1 minute.

  9. When the potatoes are ready, remove the baking sheet from the oven. Increase the oven temperature to 500°F.

  10. Spread the onion marmalade evenly over the shingled potatoes and sprinkle with the cheese. Return the baking sheet to the oven and bake until the cheese is melted and bubbly, about 5 minutes. Let cool for 5 minutes before using kitchen shears or a sharp knife to cut into squares.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. They are delicious served with eggs for breakfast.