Description
A comforting dish featuring layers of caramelized onions and creamy potatoes, topped with gooey cheese.
Ingredients
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar (optional)
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- ½ cup beef broth (or vegetable broth for a vegetarian version)
- 4 large Yukon Gold potatoes, sliced ¼-inch thick
- 1 tablespoon butter (for greasing)
- 1 cup shredded Gruyère cheese (or Swiss, cheddar, or mozzarella)
- ½ cup Parmesan cheese, grated
- 1 cup heavy cream or whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- Fresh thyme sprigs
- Extra Parmesan cheese
- Crispy fried onions (optional)
Instructions
- In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add onions, 1 teaspoon of salt, ½ teaspoon of black pepper, and optional sugar. Cook onions, stirring frequently until caramelized, about 20-25 minutes. Add garlic powder and thyme, followed by broth. Cook for a few minutes and set aside.
- Preheat your oven to 375°F (190°C). Grease a baking dish with 1 tablespoon of butter. Layer sliced potatoes at the bottom, followed by half of the caramelized onions. Sprinkle half of the Gruyère and some Parmesan cheese.
- Layer the remaining potato slices and caramelized onions, topping with remaining Gruyère and Parmesan.
- In a bowl, combine heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon of fresh thyme leaves. Pour evenly over layered potatoes and onions. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
- Allow cooling slightly before serving. Garnish with fresh thyme and optional crispy fried onions.
Notes
For best flavor, properly caramelize the onions. Feel free to add extra herbs or customize with different cheeses.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French