Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
If you’re looking for substitutions, feel free to swap Gruyère for Swiss cheese or use vegetable broth for a vegetarian option.
Instructions
- Preheat your oven to 375°F. Grease a 9×13 inch baking dish with butter.
- In a large skillet, heat the butter and olive oil over medium heat. Add the onions and a pinch of salt.
- Sauté onions, stirring occasionally, until they are soft and golden brown, about 20-25 minutes. Add the garlic and cook for an additional 2 minutes.
- Pour in the beef broth and allow to simmer until the liquid is mostly absorbed, about 5 minutes. Remove from heat and stir in fresh thyme leaves.
- Layer half of the sliced potatoes in the prepared baking dish. Season with salt and pepper.
- Top the potatoes with half of the caramelized onions and half of the shredded Gruyère cheese.
- Repeat the layers with the remaining potatoes, onions, and cheese.
- Pour the heavy cream evenly over the top of the potatoes.
- Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Let the dish sit for 10 minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International