Ingredients
- 4 large potatoes, thinly sliced π₯
- 2 large yellow onions, thinly sliced π§
- 2 tbsp butter or olive oil π§
- 2 cloves garlic, minced π§
- 1 cup heavy cream or half-and-half π₯
- 1/2 cup beef or vegetable broth π₯£
- 1 tsp thyme (fresh or dried) πΏ
- Salt and pepper to taste π§
- 1 1/2 cups shredded GruyΓ¨re, Swiss, or mozzarella cheese π§
- Optional: fresh thyme sprigs for garnish π±
Instructions
In a skillet over medium heat, melt butter and add sliced onions. Cook slowly for 20-25 minutes, stirring occasionally, until golden brown and caramelized. Add garlic and cook 1 more minute.
Stir in broth and thyme, simmer for 2 minutes, then add cream. Cook until warmed through. Season with salt and pepper.
In a greased baking dish, layer half the potatoes, pour over half the onion mixture, and sprinkle with half the cheese. Repeat layers.
Cover with foil and bake at 375Β°F (190Β°C) for 35 minutes. Uncover and bake another 15-20 minutes until cheese is golden and bubbly.
Let sit for 5 minutes. Garnish with fresh thyme and serve hot.
Notes
Variations & Add-Ins π§βπ³β¨
- Meaty Option: Add cooked bacon or ham between layers π₯
- Extra Cheese: Mix in Parmesan or sharp cheddar for bold flavor π§
- Herb Boost: Add rosemary or parsley for added freshness πΏ
- Vegan Twist: Use plant-based cream, broth, and cheese π±