Ingredients
- 4 large russet potatoes, thinly sliced
- 2 large onions, thinly sliced
- 3 tablespoons butter
- 2 cups shredded Gruyère cheese
- 1 cup heavy cream
- 1 cup beef broth
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley for garnish
If Gruyère isn’t available, feel free to substitute it with Swiss cheese. Similarly, if you prefer a lighter dish, you can swap the heavy cream with half-and-half.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized, about 15-20 minutes. Add the garlic and thyme, cooking for an additional minute.
- In a small saucepan, combine the heavy cream and beef broth. Heat over low until warm, but do not boil. Season with salt and pepper.
- In a greased baking dish, layer half of the sliced potatoes, followed by half of the caramelized onions, and then half of the Gruyère cheese. Repeat the layers with the remaining potatoes, onions, and cheese.
- Pour the warm cream and beef broth mixture over the top of the layered potatoes and onions.
- Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
- Let the bake rest for a few minutes before garnishing with chopped parsley and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International