Ingredients
- Yukon Gold Potatoes, 2 lbs
- Yellow Onions, 2 large
- Beef Broth, 4 cups
- Gruyere Cheese, shredded, 1 cup
- Fresh Thyme, 2 sprigs
- Olive Oil, 2 tablespoons
- Butter, 2 tablespoons
- Salt and Pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Thinly slice the potatoes using a mandoline or knife. Thinly slice the onions.
- Step 2: Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes. Season with salt and pepper.
- Step 3: Stir in the sliced potatoes and thyme sprigs with the caramelized onions. Season again with salt and pepper.
- Step 4: Pour the beef broth over the potatoes and onions, ensuring the potatoes are mostly submerged. Bring to a simmer on the stovetop.
- Step 5: Transfer the skillet or Dutch oven to the preheated oven and bake for 30-40 minutes, or until the potatoes are tender and easily pierced with a fork.
- Step 6: Remove from the oven and sprinkle the shredded Gruyere cheese evenly over the top. Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving. Remove the thyme sprigs before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm individual portions in the microwave or bake in a low oven until heated through, adding a sprinkle of fresh Gruyere if desired.
- Serve these potatoes as a comforting side dish alongside roasted chicken or beef for a complete meal.
- For extra depth of flavor, deglaze the skillet with a splash of dry sherry or white wine after caramelizing the onions before adding the potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American