Uncooked Yukon gold potato 1 pound(s), cut crosswise into 1/2-inch-thick slices Kosher salt 1 tsp, divided Black pepper ½ tsp, divided Spanish onion 1½ pound(s), halved lengthwise and cut into ½-inch lengthwise slices (cut pole to pole, not across the equator) Dried thyme ½ tsp Baking soda ⅞ tsp Gruyère cheese ½ cup(s), shredded Preheat the oven to 450°F. Coat a small sheet pan (such as a quarter sheet pan) with cooking spray. Arrange the potato slices on the pan and coat the tops with cooking spray. Sprinkle ½ tsp salt and ¼ tsp black pepper over the potato slices. Roast until browned and tender, about 25 minutes, turning slices over after 15 minutes. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the onions to the pan; cover and cook until starting to soften, about 5 minutes, stirring occasionally. Uncover the pan and sprinkle the onions with the remaining ½ tsp salt and ¼ tsp black pepper, the thyme, and baking soda. Reduce the heat to medium, cover the pan, and cook, stirring occasionally, until the onions are tender and deeply browned, 12 to 15 minutes. Remove the potatoes from the oven & transfer to baking dish. Turn the oven to high broil. Arrange the caramelized onions over the potatoes and sprinkle evenly with the cheese. Broil until the cheese melts and begins to brown, it took mine 5-6 minutes LTKFindsUnder50 LTKHome LTKFindsUnder100