Creamy Potato Bake with Sweet Onions and Cheese Delight

Soft potatoes folding into something creamy, with sweet onions caramelizing slowly in butter and a hint of tangy white wine that wakes the senses. The oven hums in the background, cheese melting into golden ribbons. It’s kind of like comfort wrapped in a golden crust, but with a little spark—like home but with a subtle twist you didn’t expect. The smell takes over the kitchen, thick warmth and the promise of something rich yet not heavy. You want to dig in, right now, and maybe a little more every day after that.

Why You’ll Crave It

• Deep, slow-cooked onions layered with a light tang from a different wine—because why not shake it up?
• Potatoes mashed with creamy but swapped butter for a silky olive oil tweak
• Melty cheese that’s not too sharp or mild, cut fresh for that perfect melt
• Garnished with herbs that brighten and freshen—fresh tarragon gives a new herbal twist
• Comfort food soul with enough tweaks to keep it interesting every bite

I make this when my kitchen needs that gentle hug but with a little spark.

What You’ll Need

• Sweet onions: 2 medium-size yellow onions, diced fairly fine, will melt nicely
• Olive oil: 60 ml (1/4 cup), to replace butter in the onion fondue, adds a fruity background note
• Dry vermouth: 125 ml (1/2 cup) for that dry but aromatic lift, swapping the usual white wine
• Tomato purée: 1 tbsp (about 15 ml), adds subtle umami and color depth
• Potatoes: 1.2 kg (8 cups) Yukon Gold or another waxy type, peeled and diced, perfect for creamy mash
• Extra-virgin olive oil: 40 g (3 tbsp), cold, for mashing — instead of butter — silky finish
• Half-and-half cream: 120 ml (1/2 cup), for creaminess but lighter than heavy cream
• Washed rind cheese: 200 g (7 oz), sliced thin—something like Taleggio or Munster, to melt golden
• Fresh tarragon: 2 tbsp, finely chopped, swapped in to sprinkle, herbal burst
• Salt & pepper: to taste, nothing new here

Easy How-To

Start the onion dance

Heat olive oil over medium heat in a large skillet. Toss in diced onions and let them sweat slowly, stirring often enough so they don’t stick or burn. About 25 minutes. Watch them soften and just start to pick up a pale golden color—it’s all about gentle coaxing here.

Add vermouth and tomato purée

Pour in the vermouth and stir in the tomato purée. Keep stirring as the liquid bubbles and shrinks, letting all that boozy brightness cook off over another 10 minutes. Season lightly now with salt and pepper. Then spread this mixture evenly into a 30 cm (12-inch) shallow baking dish.

Mashed potatoes with a twist

While onions do their thing, boil potatoes in salted water until tender—about 15 minutes depending on size. Drain well and mash immediately with cold olive oil. Add the half-and-half cream little by little until you reach creamy, silky but not runny texture. Season well with salt and pepper. Spread gently but thoroughly over the onion layer.

Cheese peaks and oven time

Top the potato layer with slices of your washed rind cheese, covering the surface but leaving small gaps to peek through. Slide the dish into a preheated oven at 195°C (380°F). Bake for 22 minutes, until cheese is bubbly and edges start to brown.

Finish under the broiler

Switch on the broiler for 3 to 6 minutes—watch carefully now. You want cheese to blister lightly golden and smell deep. Pull it out and let rest 10 minutes; it thickens and settles beautifully.

Finish with fresh herbs

Right before serving, sprinkle chopped fresh tarragon all over, scattering herbal freshness like a surprise.

Good to Know

• Olive oil in mashed potatoes keeps them creamy but adds subtle fruity notes, lighter on the palate.
• Dry vermouth gives a more complex aromatics than straight white wine; if unavailable, a dry white wine with a splash of lemon juice works.
• Allow resting time after baking—it lets layers settle and flavors meld better than when piping hot.

Serving Ideas

• Pair with a sharp green salad tossed in mustard vinaigrette to cut through richness.
• A handful of roasted nuts on the side for crunch — toasted hazelnuts or walnuts are good, but keep them separate.
• Serve alongside roasted root vegetables or sautéed leafy greens for color and texture contrast.

Top Tricks

• Patience with onions is your best friend—low and slow gives that natural sweetness a deep caramel touch.
• If your cheese isn’t very melty, dice it smaller or mix in some grated softer cheese to help with browning.
• Use a shallow baking dish so layers cook evenly and cheese crisps just right on top.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. Prepare the onion fondue and mash up to the step before cheese topping. Store covered in the fridge for up to 24 hours. When ready, add cheese and bake as directed; you might need a few extra minutes if cold from fridge.

What if I’m not a fan of washed rind cheese?

Try a semi-soft cheese like Gruyère or young Fontina for melting power without the pungency. Blend with a mild mozzarella for creaminess if you want a milder melt.

Can I swap herbs for the topping?

Yes! Tarragon is great for anise notes, but parsley, chives or even a mix of fresh oregano and thyme play nicely too. Add fresh at the end so the flavor stays bright.