This crowd-pleasing appetizer is sure to satisfy the entire crowd. An unexpected twist on the very-expected French onion dip and chips, it happens to feature rich and creamy dairy and be lactose-friendly too. Serve it up for everyone to enjoy.
Wash the potatoes and slice into thin rounds, 12 per potato. In a mixing bowl, toss together with 1 Tbsp. olive oil, salt, and pepper. Spread into a single layer on a parchment-line cookie sheet and bake for 20 minutes, or until golden.
As the potatoes roast, prep the caramelized onions: Cut off the ends, halve, peel off the outermost layer of skin, and thinly slice. In a sauté pan, bring the onions and 1 Tbsp. olive to medium-high heat, cover, and cook until the onions become tender and translucent. Then, remove the lid and let them caramelize.
After the potatoes have cooked for 20 minutes, remove from the oven and flip. Return to the oven for another 10 minutes, or until they are golden brown and crispy.
In a food processor, blend to a fine consistency the Greek Yogurt, chives, salt, and pepper. Transfer to an air-tight container and refrigerate.
Once the potatoes are finished cooking and the onions are caramelized, assemble the rounds: Top the potatoes with forkfuls of onions and sprinkle with Gruyere. Finish with the yogurt sauce and serve while still warm.
Tips + Tricks
**Make ahead each element of this recipe and assemble for service. Warm the potatoes in a low oven before offering and then top to serve. **Save leftover yogurt sauce to garnish soup, toss into a salad, or offer with chips and crudité.